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Rocky Road Brownies

U know those dark, fudgy, ooey gooey brownies with a shiny top? Well, these are those, except with topped with a generous sprinkling of walnuts, sliced almonds (i added this myself), chocolate chips and toasted marshmallow. Le sigh, isn’t it a sweet life?

As with most brownies, these are really a no-brainer. All u have to do is just sprinkle your delicious mess of a topping over the baked brownies, and pop it back into the oven for a quick 5 mins ( 10 for me, as i wanted my marshmallow to have that toasted crispy shell )

Amanda of Fake Ginger used these brownies to bribe her little boy to get a haircut. That is one happy boy right there. I didn’t have these to bribe me to get a haircut as a kid. I had to sulk with my lower lip pouting into the salon mirrors.

Rocky Road Brownies Adapted from Fake Ginger (Thanks for sharing the recipe!)
from Martha Stewart

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
1 cup marshmallows
1/2 cup chopped walnuts

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.

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.

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, 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.

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