Rocky Road Brownies
Why I Love This Recipe
These treats appeal to that kid-like super sweet tooth that you still have an occasional need to satisfy. This recipe doesn't cheat a la Sandra Lee with a boxed mix. These are from scratch, gooey treats. Usually I use Ghirardelli chips, but my store only had Nestle and they still came out yummy. Thanks, Martha!
Ingredients You'll Need
1/2 cup (1 stick) unsalted butter, cut into pieces
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
1 cup miniature marshmallows
1/2 cup chopped walnuts
Directions
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. (I used Pam and it was perfect.)
In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into squares. Original recipe calls for 16 squares, but to be honest, I made 8 rectangles.
