Rocky Road Brownies
Photo: James Carrier
Mini marshmallows melt into this walnut-topped brownie during baking, giving it a gooey, fudgy texture.
How to Make It
Step 1
1
In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.
Step 2
2
Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.
Step 3
3
Bake in a 350° oven until deep brown, 30 to 35 minutes.
Step 4
4
Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Step 5
5
Notes: Nutritional analysis is per small brownie. Store brownies airtight for up to 2 days.
Ingredients
1/2 cup (1/4 lb.) butter
3 ounces unsweetened chocolate, chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1 cup miniature marshmallows
1/2 cup chopped walnuts
Directions
Step 1
1
In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.
Step 2
2
Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.
Step 3
3
Bake in a 350° oven until deep brown, 30 to 35 minutes.
Step 4
4
Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.
Step 5
5
Notes: Nutritional analysis is per small brownie. Store brownies airtight for up to 2 days.
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