Rocky Road Brownies

By Kathy Johnson

Ingredients

• 2 cups sugar
• 1 1/4 cups White Lily Plain All-Purpose Flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter or margarine, melted
• 4 eggs
• 2 tsp vanilla
• 1 1/2 cups coarsely chopped nuts
• 1 jar (7 oz) marshmallow cream
• 1 cup semisweet chocolate chips

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 degrees.
Line 13x9x2 inch baking pan with aluminum foil and grease lightly.
Stir sugar, flour, cocoa, soda and salt; set aside.
Mix melted butter or margarine, eggs and vanilla until smooth.
Add to flour mixture and stir until moistened.
Fold in chopped nuts and spread batter into prepared pan.
Bake 30 to 35 minutes or until toothpick inserted one inch from center comes out barely moist. DO NOT OVERBAKE.
Remove from oven, spread evenly with marshmallow cream and sprinkle with chocolate chips.
Return to oven for 2 minutes.
Remove and pull knife through topping to marble cream and chocolate.
Cool completely on wire rack. Remove from pan, peeloff foil and cut into squares.