Rocky Road Brownies

ROCKY ROAD BROWNIES

12 Preparation Time :

Categories : Chocolate Brownies

Nuts

Amount Measure Ingredient -- Preparation Method -- -- --

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

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.

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