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Rocky Road Brownies

Photo: James Carrier

Total time 50 mins
Yield

Makes 9 or 16 brownies

Mini marshmallows melt into this walnut-topped brownie during baking, giving it a gooey, fudgy texture.

Ingredients

  • 1/2 cup (1/4 lb.) butter
  • 3 ounces unsweetened chocolate, chopped
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1 cup miniature marshmallows
  • 1/2 cup chopped walnuts

Nutrition Information

  • calories 204
  • caloriesfromfat 53 %
  • protein 2.4 g
  • fat 12 g
  • satfat 5.8 g
  • carbohydrate 25 g
  • fiber 1.1 g
  • sodium 72 mg
  • cholesterol 43 mg

How to Make It

  1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.

  2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.

  3. Bake in a 350° oven until deep brown, 30 to 35 minutes.

  4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

  5. Notes: Nutritional analysis is per small brownie. Store brownies airtight for up to 2 days.