Title: Rocky Road Brownies
Categories: Chocolate Brownies Nut
Yield: 12 Servings
| 1 3/4 | c | Sugar |
| 3/4 | c | Unsalted butter, softened |
| 3 | lg | Eggs |
| 4 | | Squares unsweetened chocolate; melted, cooled |
| 2 | ts | Vanilla |
| 1/2 | c | Unsweetened cocoa powder; preferably Dutch processed |
| 3/4 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | c | Milk chocolate chips |
| 1 | c | Chopped walnuts |
| 12 | | Marshmallows |
Put rack in center of oven and heat to 350~. Generously grease 9x13 inch
pan. Coat with flour, tapping out the excess. Use mixer to cream sugar and
butter until fluffy. Add eggs and mix until thick and lemon colored, about
2 minutes. Mix in chocolate and vanilla. Add cocoa, flour and salt. Slowly
mix in batter until combined. Stir in chips and walnuts. Lay marshmallows
sideways in prepared pan, allowing 1 1/2 inch border around the inside edge
of the pan and spacing them evenly. Spoon batter (it's very thick) over
marshmallows to hide them as much as possible. Evenly fill in center of pan
with remaining batter, not adding batter to space between marshmallows and
sides of pan (batter will spread during baking and reach sides). Bake until
toothpick inserted into center comes out moist from melted chocolate (not
batter), 25 to 35 minutes. Let cool completely on rack. Cut into 12
squares. Refrigerate until chilled. Use wide metal spatula to carefully
transfer brownies to serving platter. Wrap airtight. Can be made a day in
advance and refrigerated or frozen up to 3 months. Serve chilled or at room
temperature. 1:59 PM