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LOCATION: Recipes >> Cookies Bar >> Rocky Road Brownies

Print this Recipe    Rocky Road Brownies

Yield: 12 servings

1 3/4 cup sugar
3/4 cup unsalted butter, softened
3 large eggs
4 squares unsweetened-chocolate; melted, cooled
2 tsp vanilla
1/2 cup unsweetened cocoa powder; preferably Dutch processed
3/4 cup all-purpose flour
1/4 tsp salt
1 cup milk chocolate chips
1 cup 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 batter), 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. Serve chilled or at room
temperature.

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