rocky road brownies

the goods:

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 oz.) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour
1 cup mini marshmallows
1/4 cup chopped walnuts



Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on 2 sides. Butter paper.



Set a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water).



Add butter and 1 cup chocolate chips to bowl. Heat, stirring occasionally, just until melted, 3 to 4 minutes.



Remove mixture from heat.



By hand, stir in sugars and salt.



Add eggs.



Finally, add flour. Stir just until combined.



Spread batter evenly in prepared pan.



Bake until toothpick inserted in center comes out with moist crumbs attached. 30 minutes.



Sprinkle warm brownies with remaining chocolate chips.



Followed by marshmallows.



Finish with walnuts.



Bake again, until chocolate is shiny and marshmallows are fluffy, 5 minutes.



Let cool completely in pan.



Using paper overhang, lift brownies onto a work surface; cut into squares.