Photo: James Carrier

YieldsMakes 9 or 16 browniesTotal Time50 mins

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.

Rocky Road Brownies