Deep chocolate brownies topped with more chocolate, mini marshmallows and almonds.
6 Tbsp. unsalted butter, cut into chunks
2½ oz. bittersweet or semisweet chocolate, coarsely chopped
2 oz. unsweetened chocolate, coarsely chopped
⅔ cup sugar
⅔ cup all-purpose unbleached flour
¼ tsp. baking soda
¼ tsp. salt
2 large eggs plus 1 large egg yolk
2 tsp. vanilla extract
1 cup bittersweet chocolate chips (optional)
1 cup chopped walnuts or pecans
1⅓ cups mini marshmallows
¾ cup semisweet mini chocolate chips
Preheat the oven to 350°F. Lightly grease a 9 inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, allowing the edges of the foil to overhang. Grease the foil or coat with nonstick spray.
In a medium, microwave safe bowl, microwave the butter and chocolate on 100% power for 1 minutes. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolates completely melt and let the residual heat finish melting the chocolate. Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
In a small bowl, stir togther the flour, baking soda and salt and set aside. Beat the eggs and egg yolk, one at a time, into the chocolate mixture. Add the vanilla, stirring until the mixture is completely smooth and shiny. Stir in the flour mixture until evenly incorporated. Stir in the bittersweet chocolate chips. Pour the batter into the prepared pan, spreading to the edges.
Bake in the middle of the oven for 10-12 minutes, or until almost firm when pressed in the center. Immediately remove the pan from the oven and reduce the oven temperature to 325°F.
Sprinkle first the nuts, then the marshmallows, then the mini chocolate chips evenly over the top of the brownie. Bake for 8-9 minutes more, or until the marshmallows are just lightly tinged with brown and toothpick inserted in the middle comes out clean except for the bottom ¼ inch which should still look moist. Be careful not to overbake. Transfer the pan to a wire rack and let stand until completely cool. Refrigerate until well chilled.
Using the overhanging foil, transfer the brownie out of the pan to a cutting board. Peel off and discard the foil and cut the brownie into 16 squares.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2011/09/rocky-road-brownies/