Rocky Road Brownies

These are ridiculously fudgy and rich. It looks even better if you double or triple the amount of marshmallows, but it will be insanely sweet.

• Ready In: 45 mins
• Serves: 16
• Yields: 16 brownies

Ingredients

• 6  tablespoons unsalted butter, cut into pieces
• 2  ounces  unsweetened chocolate, chopped
• 4  ounces bittersweet chocolate, chopped
• 1  cup sugar
• 2  large eggs
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1  cup walnuts, toasted and chopped coarse
• 3  cups miniature marshmallows
• 1⁄2 cup  milk chocolate chips
• 1⁄2 cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F and line a 9-inch square baking pan with nonstick tin foil, crimping to create a 4" 'collar'. Spray with nonstick cooking spray.
2. In a heavy 1 1/2-quart saucepan (or microwave on Medium), melt butter, unsweetened chocolate, and bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes.
3. Stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.
4. Mix flour, walnuts and salt separately, then gently stir into chocolate mix.
5. Spread batter evenly in pan and bake in middle of oven 20 minutes.
6. Remove pan from oven and add chocolate and marshmallows evenly over brownies.
7. Bake brownies until marshmallows are puffy and pale golden, 7 to 10 minutes.
8. Remove from oven, quickly swirl just the top chocolate/marshmallow with a skewer.
9. Cool brownies completely in pan on a rack, then refrigerate until firm.
10. Trim edges, then cut into 16 squares with a buttered knife.