Recipe - Rocky Road Brownies

1 Three fourths cup Sugar
Three fourths cup Unsalted butter, softened
3 lg Eggs
4 Squares unsweetened
chocolate; melted, cooled
2 teaspoon Vanilla
One half cup Unsweetened cocoa powder;
preferably Dutch
processed
Three fourths cup Allpurpose flour
One fourth teaspoon Salt
1 cup Milk chocolate chips
1 cup Chopped walnuts
12 Marshmallows

Put rack in center of oven and heat to 350~.
Generously grease 9x13 inch pan. Coat with flour,
tapping out the excess. Use mixer to cream sugar and
butter until fluffy. Add eggs and mix until thick and
lemon colored, about 2 minutes. Mix in chocolate and
vanilla. Add cocoa, flour and salt. Slowly mix in
batter until combined. Stir in chips and walnuts. Lay
marshmallows sideways in prepared pan, allowing 1 1/2
inch border around the inside edge of the pan and
spacing them evenly. Spoon batter (it's very thick)
over marshmallows to hide them as much as possible.
Evenly fill in center of pan with remaining batter,
not adding batter to space between marshmallows and
sides of pan (batter will spread during baking and
reach sides). Bake until toothpick inserted into
center comes out moist from melted chocolate (not
batter), 25 to 35 minutes. Let cool completely on
rack. Cut into 12 squares. Refrigerate until chilled.
Use wide metal spatula to carefully transfer brownies
to serving platter. Wrap airtight. Can be made a day
in advance and refrigerated or frozen up to 3 months.
Serve chilled or at room temperature. 1:59 PM

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini