ROCKY ROAD BROWNIES


3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, chopped coarse
1 cup miniature marshmallows
Preheat oven to 350?F. and butter and flour a 9-inch square baking
pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt
butter, unsweetened chocolate, and half of bittersweet chocolate,
stirring, until smooth and remove pan from heat. Cool mixture 10
minutes and stir in sugar. Add eggs, 1 at a time, beating well with a
wooden spoon until mixture is glossy and smooth. Stir in flour and
salt until just combined.

Reserve 1/2 cup batter in a bowl. Spread remaining batter evenly in
pan and bake in middle of oven 20 minutes. While bottom layer is
baking, stir walnuts, marshmallows, and remaining bittersweet
chocolate into reserved batter. Remove pan from oven and spoon
walnut-marshmallow mixture evenly over partially baked layer. Bake
brownies until marshmallows are pale golden, 7 to 10 minutes. Cool
brownies completely in pan on a rack before cutting into 16 squares.
Brownies keep, layered between sheets of wax paper in an airtight
container at cool room temperature, 5 days.



Gourmet
December 1996

I hope everyone enjoys these recipes,

Dream (from San Diego, CA)