Rocky Road Brownies
Classic rocky road-style brownies: marshmallows, chocolate chips, and nuts are added to partially baked batter, creating rich, layered texture.
Ingredients
unsalted butter (cut into chunks)
6 tablespoons (3/4 stick)
bittersweet or semisweet chocolate (not unsweetened, broken up or coarsely chopped)
2 1/2 ounces
unsweetened chocolate (broken up or coarsely chopped)
2 ounces
sugar
2/3 cup
large eggs (plus 1 large egg yolk)
2
vanilla extract
2 teaspoons
all-purpose white flour
2/3 cup
baking soda
1/4 teaspoon
salt
1/4 teaspoon
chopped walnuts or pecans
1 cup (4 ounces)
miniature marshmallows
1 1/3 cups
semisweet chocolate minimorsels
3/4 cup (4 1/2 ounces)
Instructions
1
Prepare oven and pan
Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
2
Melt butter and chocolate
In a medium, microwave-safe bowl, microwave the butter and chocolates on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolates completely melt and let the residual heat finish the job. (Alternatively, in a medium, heavy saucepan, melt the butter and chocolates over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
3
Mix batter and par-bake
[Step implied based on similar recipes]: Vigorously stir in the eggs and yolk, one at a time, until blended. Stir in the vanilla. In a small bowl, thoroughly stir together the flour, baking soda, and salt. Stir the flour mixture into the chocolate mixture just until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges. Bake in the middle of the oven for a partial time (exact time missing in text).
4
Add toppings and finish baking
Remove the pan from the oven. Evenly sprinkle the nuts, marshmallows, and chocolate minimorsels over the partially baked brownie. Return to the oven and bake until the marshmallows and minimorsels begin to melt (exact time missing in text). Let cool completely on a wire rack, then refrigerate until well chilled.
5
Cut and serve
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 squares; wipe the knife clean between cuts.
