ROCKY ROAD BROWNIES (Adapted from Martha Stewart)

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips (2 cups)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup flour
1 cup mini marshmallows
1/2 cup chopped nuts, such as pecans, or walnuts

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

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined.

Spread batter evenly in prepared pan.

Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

Remove from oven, and ***sprinkle with remaining chocolate chips, then marshmallows and nuts.

Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes.

Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

***Note: To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing.

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