ROCKY ROAD BROWNIES Prep time: 10 minutes Total time: 45 minutes, plus cooling
These chocolate treats are topped with a chewy layer of marshmallows, nuts and even more chocolate. 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan 1 (12-ounce) bag semisweet chocolate chips, divided 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 teaspoon salt 2 eggs 3/4 cup all-purpose flour 1 cup miniature marshmallows 1/2 cup chopped nuts, such as cashews, pecans or walnuts Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line the bottom with parchment paper, leaving an overhang on 2 sides; butter paper. In a heatproof bowl, placed over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips and heat, stirring occasionally, until melted, 3 to 5 minutes. Remove mixture from heat; stir in sugars and salt, then eggs and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Remove from oven and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature up to 3 days. Makes 16 servings A single candle can illuminate an entire room. A true friend lights up an entire lifetime. Thanks for the bright lights of your friendship. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
