Rocky-Road Brownies


3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup miniature marshmallows
1/2 cup semisweet chocolate chips
1/2 cup finely chopped pecans


Adjust rack to lower third of oven and preheat oven to 325 degrees F. Grease and flour an 8x8-inch baking pan.

Sift flour, baking soda, and salt onto a sheet of waxed paper, and set aside. In a medium saucepan over low heat, melt butter and chocolate and stir until smooth. Pour into a large bowl, stir in sugar, and let stand for 5 minutes. Stir in eggs, then vanilla and flour mixture. Spread batter evenly in pan and bake for 25 minutes (do not overbake).

In a bowl, toss together marshmallows and chocolate chips, then scatter mixture over hot brownie in pan. Scatter chopped nuts over marshmallows and chocolate chips, and return pan to oven for only 5 minutes. Cool thoroughly on a wire rack before cutting into squares.


1-1/2 to 2 dozen

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