Recipe: Double Fudge Rocky Road Brownies with Chocolate Glaze

DOUBLE FUDGE ROCKY ROAD BROWNIES

FOR THE BROWNIES:
6 ounces unsweetened chocolate, coarsely chopped
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
4 eggs, room temperature
1 tablespoon vanilla extract
1 1/2 cups chopped toasted almonds
1 1/2 cups miniature marshmallows
Chocolate Glaze (recipe follows)

TO PREPARE THE BROWNIES:
In a heavy bottomed saucepan, melt chocolate over medium-low heat, stirring constantly. Set aside to cool.

In a small bowl, whisk together flour, baking powder and salt. Set aside.

In mixer bowl, thoroughly cream butter and sugar; beat in cooled melted chocolate. Scrape down sides of bowl; with mixer running at medium speed add eggs, one at a time, beating well after each addition.

Turn mixer speed to low and add vanilla; blend in flour mixture just until incorporated. Fold in chopped almonds and marshmallows. Spoon batter evenly into a lightly greased 9x9-inch baking pan.

Bake in a 350 degree F oven just until the brownies begin to pull away from the edges, 30 to 35 minutes; do not overbake. Cool on a wire rack before frosting.

TO PREPARE THE CHOCOLATE GLAZE:
1/4 cup heavy (whipping) cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, finely chopped
1/4 cup unsalted butter, sliced into 1-inch pats
1/2 cup chopped toasted almonds
1/2 cup miniature marshmallows

In a small saucepan, heat cream, sugar and vanilla just until it simmers, whisking thoroughly to dissolve sugar. Add chopped chocolate and remove from heat; whisk until chocolate is melted. Add sliced butter and beat until smooth. Cool slightly and pour over the pan of brownies. Sprinkle with the additional chopped almonds and marshmallows. Cool completely (do not refrigerate) then slice into 16 squares.

Makes 16 brownies
Adapted from source: A Return to Family Picnics by Russell Cronkhite