Preheat oven to 350 degrees. Grease and flour 8 x8 x 2 baking pan. Set aside.
In small microwave melt butter for one minute. Add in cocoa, mint and stir well.
Combine sugar and stir well.
Crack open eggs and combine well with mixture.
Add in flour and stir well.
Add in coffee liqueur and pecans and stir well. With a spatula spoon into center of baking pan Scrape sides of bowl to capture all.
With spatula spread slowly from center to all four corners to evenly distribute. Set timer and bake for 15 minutes.
Wash and dry mixing bowl. Add in marshmallow, pecans, chocolate chips, coffee liqueur and stir.
When timer buzzs, remove baking pan from oven and set aside. Stir mixing bowl a couple of times and then pour over the chocolate yumminess. With a fork gently spread around. Set timer and bake in oven for 10 minutes.
Remove from oven and set aside. With a metal spatula gently press down topping. Using metal spatula run along side of all edges. Allow to cool completely.
Once cooled place plate on top of baking dish. Flip dessert so that dessert is on plate and flip again onto cutting board.
Dessert will yield 16 squares by cutting in half. Cut each half into half again. This leaves 4 long bars. Cut each bar into 4 smaller bars.
Lagniappe: Serve one square in martini glass and add one scoop of creole cream cheese ice cream. Drizzle with tiny amount coffee liqueur. Garnish with a mint leaf.