These my friends are ...
"Rocky Road Brownies"
Crazy.
My mom ever since I can remember has made rocky road candy at Christmas and it just doesn't seem like Christmas with at least one patch of rocky road to give to the neighbors.
So when I stumbled across this recipe on marthastewart.com
I just had to give it a go...even though i'm trying to eat really good right now.
O'my goodness you have to try them.
They are so much fun to make with kids and SOO yummy.
Make them for Valentines day, bible study group or girls night out.
A sure hit.
Note: I did not use the parchment paper and they turned out perfect.
Ingredients • 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1 bag (12 ounces) semisweet chocolate chips
• 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, (spooned and leveled)
• 1 cup miniature marshmallows
• 1/2 cup chopped nuts, such as cashews, pecans, or walnuts
Directions
1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
3. 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.
4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Cook's Note
To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.
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