Rocky Road Brownies
From Food Magazine
1/2 cup (1 stick) unsalted butter
1 12 oz. bag semi-sweet 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 & leveled
1 cup miniature marshmallows
1/2 cup chopped nuts, pecans or walnuts
- Preheat oven to 350. Butter an 8-inch square baking pan. Line bottom other parchment paper, leaving an overhang on 2 sides; butter paper.
- 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, 30-35 minutes.
- Remove from oven and sprinkle with remaining chocolate chips, then marshmalllows 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 16 squares.