Classic Rocky Road Brownies
minus 1 tablespoon flour, all-purpose
plus 1 tablespoon, unsweetened
or pecans, coarsely chopped
chop into chunks, or jumbo chocolate chips, prefer bittersweet
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray or grease with butter. (Leave enough of an overhang in order to lift the brownies out of the pan later with the liner.)
Add flour, baking powder and salt in a small bowl, whisking until well mixed.
Add butter in a medium saucepan, let melt until sizzling.
Remove from the heat and stir in cocoa and sugar. (The mixture will look like very dark brown sugar.)
Stir in egg, egg whites and vanilla until smooth and glossy.
Stir in the flour mixture until just moistened.
Then stir briskly for about 55 strokes.
Transfer the batter into the prepared pan and spread it evenly.
The batter will look very shallow in the pan.
Cover the pan and chili in the refrigerator for a few hours or overnight. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.)
Remove from the refrigerator about 30 minutes before baking, preheat oven to 350Â°F.
Quarter marshmallows with an oiled knife.
Pressing the pieces over the batter.
Sprinkle nuts and chocolate around the marshmallows.
Bake the brownies until the marshmallows are golden brown, 30 to 35 minutes, when a wooden stick inserted comes out with some moist, gooey batter clinging to it but no melted chocolate or marshmallow.
Allow to cool completely in the pan on a wire rack for about 3 hours.
Lift the ends of the pan liner and transfer to a cutting board.
Cut into 16 squares.
Serve or store at an air-tight container.