Rocky Road Brownies

I do not like baked goods, and I only like chocolate sometimes. However, I LOVE brownies. I always have, and I do not know what makes them different from everything else, but they are fantastic.

Rocky Road Brownies



These are so ooey gooey fantastic that I wanted to eat them all. Luckily for Walter's co-workers, my lactose intolerance and allergy to walnuts prevented me from doing so.

These are a messy, messy treat. But so good. I made the recipe six times. Each recipe yields about 16 brownies (but I admit that I cut some of them bigger than directed). I got the recipe from Christmas Cookies, a cookbook my mother gave me that is brought to us by Duncan Hines, Quaker, Borden, and Hershey's companies, among others.

You could also substitute graham cracker crumbs for the walnuts and make s'mores brownies.

Ingredients
-1/2 cup butter
-1/2 cup unsweetened cocoa powder
-1 cup sugar
-1 egg
-1/2 cup flour
-1/4 cup buttermilk
-1 teaspoon vanilla
-1 cup miniature marshmallows
-1 cup coarsely chopped walnuts
-1 cup semisweet chocolate chips (I used chocolate chunks, and I added another 1/2 cup to the batter)

Directions
1. Preheat oven to 350 degrees. Lightly grease an 8-inch square pan and set aside (I lined the pan with aluminum foil and greased the foil so it would be easier to remove the brownies).
2. Combine butter and cocoa powder in medium-sized saucepan over medium low heat, stirring constantly until smooth. Remove from heat.
3. Stir in sugar, egg, flour, buttermilk, and vanilla (And, if using, 1/2 cup semi-sweet chocolate chunks). Mix until smooth.
4. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until a pick inserted in the center of the brownies comes out mostly clean.
5. Remove pan from oven and sprinkle top of brownies with walnuts, chocolate chunks, and marshmallows. Return to oven for 3 to 5 minutes, just until marshmallows are puffed and topping has combined. Cool in pan. Cut into squares when cool.