Rocky Road Brownies

Photo: James Carrier

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

Yield: Makes 9 or 16 brownies
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 53%
  • Protein: 2.4g
  • Fat: 12g
  • Saturated fat: 5.8g
  • Carbohydrate: 25g
  • Fiber: 1.1g
  • Sodium: 72mg
  • Cholesterol: 43mg

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

Preparation

  1. 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. 2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.
  3. 3. Bake in a 350° oven until deep brown, 30 to 35 minutes.
  4. 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.
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