|Picture from: PlainChicken.com|
Rocky Road Brownies
from Plain Chicken and
adapted from The Fat Witch Bakery
6 Tbsp unsalted butter
2 oz unsweetened chocolate, coarsely chopped
1/4 cup semisweet chocolate chips, divided
1 cup granulated sugar
2 large eggs
3/4 cup unbleached flour
1/2 tsp salt
1/2 cup butterscotch chips
1/2 cup pecans, chopped
1 1/4 cup miniature marshmallows
Preheat oven to 350. Grease and flour a 9x9-inch pan.
Melt the butter, unsweetened chocolate and 2 Tbsp semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.
Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remain.
Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.
Meanwhile, stir the butterscotch chips, pecans, marshmallows and remaining 2 Tbsp chocolate chips into the remaining half of the batter by hand.
Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes.
Remove from oven and let cool on rack for 1 hour. Cut just before serving.