This past Friday was my last day at my job. Of course during my time there, I became known as the crazy baking girl so I could not leave without baking my former coworkers one last treat. I wanted it to be something pretty outstanding, but also simple. These brownies are so good. They are ridiculously thick and fudgy which is just the way I like them and the marshmallow, nut, and chocolate combo puts them over the top! If I'd had my way, I would have had all of them, but my hips don't need them so I was happy to share them. I'm pretty sure my coworkers enjoyed them and it was nice to end my time at that company on a sweet note. Now I'm on a bit of a vacation (actually a staycation) and enjoying some much needed rest. I plan on cooking a ton and I can't wait to share what I make!
Rocky Road Brownies
(From Everyday Food)
Makes 16 brownies
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 (spooned and leveled)
1 cup miniature marshmallows
1/2 cup chopped nuts, such as cashews, pecans, or 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.