Rocky
Road Brownies
Hey
everyone, time for Finicky Friday again!
These
chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even
more chocolate. The kids will hardly be able to wait until the brownies are
cool!
PREP:
10 MINS
TOTAL
TIME: 45 MINS
YIELD:
MAKES 16
INGREDIENTS
1/2
cup (1 stick) unsalted butter, cut into pieces, plus more for pan
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 nuts, such as cashews, pecans, or 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.
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 16 squares.
~COOK'S
NOTES
To
prevent toppings from sinking into the batter, sprinkle them on after brownies
are baked. An extra 5 minutes in the oven melts the topping together for easy
slicing.
