Rocky Road Brownies

1. 1

   Preheat oven to 350F.

2. 2

   and butter and flour a 9-inch square baking pan, knocking out excess flour.

3. 3

   In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and half of bittersweet chocolate, stirring, until smooth and remove pan from heat.

4. 4

   Cool mixture 10 minutes and stir in sugar.

5. 5

   Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.

6. 6

   Stir in flour and salt until just combined.

7. 7

   Reserve 1/2 cup batter in a bowl.

8. 8

   Spread remaining batter evenly in pan and bake in middle of oven 20 minutes.

9. 9

   While bottom layer is baking, stir walnuts, marshmallows, and remaining bittersweet chocolate into reserved batter.

10. 10

    Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer.

11. 11

    Bake brownies until marshmallows are pale golden, 7 to 10 minutes.

12. 12

    Cool brownies completely in pan on a rack before cutting into 16 squares.

13. 13

    Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.