Gooey chocolate and marshmallow brownies.
I will never be a professional baker again. At any rate, that doesn't keep me from messing around with brownie recipes to fill the chocolate void in my life. I do like a cookie but those need to be portioned. And I do like a cake but that need to be frosted, or chilled like for cheesecake so brownies. One pan. Bada Bing, Bada Bam.
So in place of the S'mores that have blanketed the world, let's go back to a time when nuts and chocolate were king and marshmallows added was racy. I give you the daring Rocky Road.
4 ounces unsalted butter
12 ounces semisweet chocolate chips, divided
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour
1 cup miniature marshmallows
1/2 cup white chocolate, optional
1/3 cup chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; spray paper.
In a sauce pan melt butter and 1 cup of chocolate slowly, don't let it burn.
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, white chocolate, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are
about 5 minutes. Use a knife tip to swirl all the topping together without scraping into the brownies. Use the
paper overhang, lift cake onto a work surface; cut into 16 squares.
Share with friends and enjoy.