Rocky Road Brownies
This recipe, from cookbook author Alice Medrich, appeared in our 2012 Cookie Advent Calendar. Alice says: "When developing this recipe for my cookbook Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I really wanted something whimsical, and a bit over-the-top, that would delight a child as well as the most jaded sophisticate. Voila! A cakey brownie loaded with yummy: gooey caramels and marshmallows, crunchy nuts, and melty shards of chocolate. Yes, these are naughty—in the nicest possible way!"
Enlarge Image Credit: Noah FecksMAKES 16 BROWNIES
INGREDIENTS8 tbsp. unsalted butter, plus more for pan
4 oz. unsweetened chocolate
1¼ cups sugar
½ cup plus 2 tbsp. flour
¼ tsp. baking powder
¼ tsp. kosher salt
10 oz. large marshmallows, quartered
3 oz. chewy caramels, such as Werther's
3 oz. milk chocolate, broken into small shards or chunks
1 cup roughly broken walnuts
INSTRUCTIONS1. Heat oven to 350°. Line a 9" square baking pan with parchment paper and grease; set aside. Combine butter and unsweetened chocolate in a bowl and microwave until melted; set aside. In a bowl, beat sugar and eggs on medium-high speed of a mixer until thickened and tripled in volume. Add melted chocolate, and then add flour, baking powder, and salt; beat until just combined.
2. Transfer to prepared pan, and smooth with a rubber spatula; sprinkle evenly with marshmallows, caramels, milk chocolate, and walnuts. Bake until a toothpick inserted into the brownies comes out with a few moist crumbs attached, about 25 minutes.