Rocky Road Brownies

Prep and Cook Time: about 50 minutes. Notes: Mini marshmallows melt into this walnut-topped brownie during baking, giving it a gooey, fudgy texture. You can store brownies airtight for up to 2 days.

Yield
Makes 9 or 16 brownies

Ingredients
1/2 cup (1/4 lb.) butter
3 ounces unsweetened chocolate, chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup flour
1 cup miniature marshmallows
1/2 cup chopped walnuts
Preparation
1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.

2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.

3. Bake in a 350° oven until deep brown, 30 to 35 minutes.

4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.