Rocky Road Brownies

• 2/3 cups Plust 2 Tablespoons All-purpose Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Instant Espresso Powder
• 1/2 cups Brown Sugar
• 1/2 cups Granulated Sugar
• 2 Large Eggs
• 1 stick Unsalted Butter, Melted And Cooled
• 1 teaspoon Vanilla Extract
• 2/3 cups Bittersweet Chocolate Chips, Melted And Cooled
• 1/3 cups Semi-Sweet Chocolate Chips
• 3/4 cups Toasted Slivered Almonds, Divided
• 1-1/2 cup Mini Marshmallows

1. Preheat oven to 350u0b0F. Line a 8-by-8-inch square pan with parchment that overlaps on each side of pan. Spray parchment paper with nonstick baking spray.
2. In a small bowl, whisk together flour, cocoa powder, salt, and espresso powder.
3. In a large bowl, whisk together brown sugar, granulated sugar, and eggs until slightly pale in color, about 1 minute. Whisk in melted butter and vanilla extract until combined. Whisk in melted chocolate.
4. Add flour mixture and stir until thoroughly combined. The batter will be thick. Gently fold in chocolate chips and 1/2 cup chopped almonds.
5. Pour batter into prepared brownie pan. Bake for 20 minutes.
6. Remove pan from oven and top with remaining chopped almonds and mini marshmallows. Return to oven and bake for an additional 5 minutes.
7. Allow the brownies to cool in the pan for 15-30 minutes before transferring to a wire rack to cool completely. When brownies are completely cool, cut into squares with a serrated knife.
8. Note: If you want marshmallows to have that classic toasted taste and appearance, place pan under broiler for 20-30 seconds. You want to keep them under the broiler just long enough for marshmallows to turn a pale shade of golden brown. Keep a close eye on them.

plust, ubc, kosher salt, espresso powder, brown sugar, sugar, eggs, butter, vanilla, bittersweet chocolate chips, chocolate chips, marshmallows

Taken from tastykitchen.com/recipes/desserts/rocky-road-brownies-5/ (may not work)