Description

This dessert is much like Rocky Road ice cream, but in a brownie. You will love the salted almonds, chocolate chips and mini-marshmallows so much, you won't be able to stop yourself from eating them. If you don't like nuts, that's no problem, just leave

Ingredients

• 10 tbl. unsalted butter
• 1 1/4 cu. sugar
• 3/4 cu. + 2 tbl. unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 2 cold large eggs
• 1/2 cu. all-purpose flour
• 1/3 cu. semisweet chocolate chips
• 1 1/4 cu. mini-marshmallows
• 1/2 cu. salted almonds, roughly chopped

Steps

1. Preheat oven to 325°F; line pan with parchment paper or foil leaving an overhang on two sides.
2. Combine butter, sugar, cocoa and salt in a heatproof bowl or saucepot. Set the bowl on top of a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it's melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.
3. Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it's fully incorporated. Spread the batter into the prepared baking pan.