Rocky Road Brownies

ROCKY ROAD BROWNIES

With Halloween just around the corner, you might be looking for a special treat to serve at your party. And today's recipe for Rocky Road Brownies is just that – a delicious dessert that any trick-or-treater would be happy to receive.

Makes one 8-by-11½-inch pan

1	cup (2 sticks) unsalted butter, plus more for greasing
12	ounces semi-sweet chocolate chips
3	large eggs
1	cup light-brown sugar, firmly packed
1	tablespoon instant coffee granules
1	tablespoon pure vanilla extract
¾	cup all-purpose flour
1½	teaspoons baking powder
½	teaspoon kosher salt
8	ounces assorted chocolate chips, such as milk, semi-sweet, and white chocolates
1	cup mini marshmallows
1	cup walnuts, coarsely chopped

Preheat the oven to 350ºF and lightly butter an 8-by-11½-inch baking pan. Line the baking pan with a sheet of buttered parchment paper, leaving an overhang of parchment on two sides. Set aside. In the bowl of a double boiler or bain-marie set over simmering water, combine the butter and 12 ounces of semi-sweet chocolate chips. Melt, stirring often, until smooth. Remove from the heat and cool slightly.

In a large bowl, whisk together the eggs, sugar, coffee granules, and vanilla extract. Gradually stir in the cooled chocolate mixture. Then, combine the flour, baking powder, and salt in a fine-mesh sieve. Sift the flour mixture over the chocolate batter, and stir to combine.

Spread the batter out evenly into the prepared baking pan. Bake in the preheated oven until a cake tester inserted into the center of the brownies comes out clean, 35 to 40 minutes. Then, remove the brownies from the oven and sprinkle the top evenly with the 8 ounces of assorted chocolate chips, mini marshmallows, and chopped walnuts. Return the brownies to the oven and bake for 2 to 3 minutes more, or until the marshmallows are puffed.

Cool the brownies to room temperature, then refrigerate until the topping is firm. Using the parchment overhangs, remove the brownies from the pan and cut into about 12 bars.