Rocky Road Brownies

Sometimes, it is necessary to bribe your way into the good graces of people. Such is the way when meeting new clients, perhaps. Or, bringing a dish to a neighborhood cookout, etc. When this is the case, I often turn to this recipe. 

The result is a gooey, rich mess of cakey brownie, topped with gooey chocolate, crunchy walnuts, and puffy marshmallows. People generally like you after that.

Rocky Road Brownies
Gourmet magazine, December 1996


6 T unsalted butter, cut into pieces
2 oz unsweetened baking chocolate, chopped
4 oz bittersweet chocolate, chopped
1 c sugar
2 eggs
3/4 c flour
1/2 tsp salt
1 c walnuts, chopped coarsely
1 c miniature marshmallows



Preheat oven to 350. Butter and flour a 9" square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan, melt butter, unsweetened chocolate, and half of bittersweet chocolate until smooth. Remove pan from heat. Cool mixture 10 minutes, then 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 c 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 until marshmallows are pale golden, 7-10 minutes.

Cool completely in pan on a rack before cutting into squares.

Brownies will keep up to 5 days. Layer between sheets of waxed paper, and store in an airtight container at room temperature.