Flourless Rocky Road Brownies

• 2 cups Chocolate Chips, Divided
• 6 Tablespoons Unsalted Butter Or Coconut Oil
• 2 whole Eggs
• 3/4 cups Sugar
• 1/4 cups Cocoa Powder
• 1/4 cups Tapioca Or Corn Starch
• 1 pinch Salt
• 1-1/2 cup Mini Marshmallows
• 1/2 cups Chopped Walnuts Or Pecans

1. Preheat the oven to 350u0b0F and grease an 8x8 baking pan. In a glass bowl, microwave 1 cup chocolate chips with butter or coconut oil, stirring every 30 seconds until melted. Let cool slightly.
2. In the bowl of a standing mixer with the whisk attachment, combine eggs and sugar on medium-high speed until combined. Add melted chocolate, and mix on medium speed until combined.
3. On low speed, mix in cocoa powder, tapioca starch and salt. Pour brownie batter into greased pan, and bake at 350u0b0F until a tester comes out with a few dry crumbs, about 35-40 minutes.
4. Remove brownies from the oven, and top with remaining 1 cup chocolate chips, mini marshmallows and chopped nuts. Return brownies to the oven and bake for an additional 5 minutes, until marshmallows start to melt. Remove from the oven and cool completely before serving.

chocolate chips, butter, eggs, sugar, ubc, ubc, salt, marshmallows, walnuts

Taken from tastykitchen.com/recipes/desserts/flourless-rocky-road-brownies/ (may not work)