Dear Rocky Road,
I’m sorry you were never my favorite ice cream. I put tin roof sundae, peanut butter cup, cookie dough and cookies & cream first. With your timeless combination of chocolate, marshmallow and nuts you deserved more attention. And love.
I was too blind to see how your old-fashioned charms make everyone happy. All the time. You have the sweet chocolate everyone craves. The crunchy nuts and those chewy, soft and sticky marshmallows everyone loves. A combination that’s hard to beat. So gooey and decadent. Everything I could ever want in a dessert.
When you blanket a rich and fudgy brownie like this no one can resist. Least of all, me. It only took one bite to see how wrong I have been. Now I see why you’re a classic that never, ever goes out of style. Foolish me. I’ll never ignore you again. I promise. I hope you can forgive me.
Fudge brownies with a gooey marshmallow, walnut and chocolate chip topping.
- Preheat oven to 350 degrees F. Butter an 8x8" baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- Melt butter and 1 cup of the chocolate chips together in a double boiler or in the microwave on the chocolate setting.
- Stir in sugars and salt, then eggs, then the flour, stirring just until combined. Stir in 1/2 cup walnuts. 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 tops with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes.
- Cool completely in pan. Refrigerate 1/2-1 hour for easier cutting. Use the parchment overhang to lift the brownies onto a cutting board. Slice into 12 squares with a large knife, wiping clean after each cut.
Adapted from Martha Stewart