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rockyroadbrownies

I can’t think of a better way to kick-off 68 Days of Gourmet than with these Rocky Road Brownies. Last week I was really craving a sweet treat for dessert and more specifically, something that would taste great topped with ice cream. I thought brownies would meet my requirements perfectly. I was going to make a basic fudge brownie recipe but then I spotted these Rocky Road Brownies and abandoned my plans for simplicity.

The base layer really is similar to your basic fudge brownie but the topping is what really packs a punch. I personally love marshmallows so these were fabulous to me. Very chocolately and indulgent – especially topped with a scoop of ice cream!

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Rocky Road Brownies
(Recipe source Gourmet, December 1996)

Ingredients:

3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped and divided
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup miniature marshmallows

Directions:

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.

In a heavy 1 1/2-quart saucepan over low heat, melt butter, unsweetened chocolate and 2 ounces of bittersweet chocolate. Stir constantly until smooth. Remove pan from heat and cool mixture for about 10 minutes. Stir in sugar and then add eggs 1 at a time, beating well with a wooden spoon after each addition. The mixture should look glossy and smooth. Add in flour and salt and stir until just combined.

Reserve 1/2 cup of the batter in a separate bowl. Spread remaining batter evenly in pan and bake on middle rack of oven for 20 minutes.

While bottom layer is baking, stir walnuts, marshmallows and remaining 2 ounces of bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake for an additional 7-10 minutes, or until marshmallows are golden. Cool completely in pan on a rack before cutting.

Layer brownies between sheets of wax paper in Tupperware and store at room temperature. They will stay fresh for several days.

Yield: 16 brownies

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