Makes 16 brownies.

Ingredients

• 4 ounces (120 grams) unsweetened chocolate, coarsely chopped
• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 1 cup (200 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 3/4 cup (95 grams) all-purpose flour
• 1/4 teaspoon salt

Topping

• 1/2 cup (85 grams) semi sweet or milk chocolate chips
• 1 cup (250 ml) miniature marshmallows (store bought or home made)
• 1/2 cup (50 grams) chopped nuts (walnuts, pecans, almonds, hazelnuts, peanuts, and/or pistachios)

If you are in a hurry, start with a box of brownie mix! Bake as directed, then add the Rocky Road! Make your brownies as you like them, fudgy or cake like - typically less egg the more fudgy you want.

Instructions

1. Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan. (personally, I like to line the pan with Parchment for ease of removal and spray the paper.)
2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.
3. Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
4. Remove from oven and immediately sprinkle the brownies with the chocolate chips, miniature marshmallows and chopped nuts. Return the brownies to the oven and bake for about 5 minutes, or just until the marshmallows start to melt.
5. Remove from oven and let cool on a wire rack.

Sources

• Lebovitz, David. The Great Book of Chocolate. Ten Speed Press. Berkeley: 2004.
• http://www.dreyersinc.com/about/WebHistory.pdf