Fudgy Rocky Road Brownies

Directions

Preheat the oven to 325℉ (160℃).

Line the bottom and sides of an 8-inch-square or 7 by 11-inch 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.)

Melt 1 cup chocolate chips, butter and canola oil in a medium saucepan over low heat, stirring often, until the mixture is melted and smooth.

Remove from the heat. Add sugar, whisk until sugar dissolves. Cool for a few minutes until the mixture it’s not hot.

Crack eggs into the mixture, one at a time, whisk after each addition until well combined and smooth. Whisk in vanilla extract.

Add flour and salt, and stir with a wooden spoon until well mixed.

Gently fold in walnuts and chocolate chips until evenly distributed.

Add the brownie batter into prepared pan.

Bake for about 35 to 40 minutes, until a wooden stick inserted center comes out almost clean.

Remove from the oven, and arrange the mini marshmallows on top of the hot brownies.

Broil for 2 to 3 minutes until marshmallows are toasted, and watch carefully, do not let burn.

Cool in the pan on a wire rack completely.

Lift the brownie out of the pan, transfer onto a cutting board, and cut into squares.

The brownies can be kept in the air-tight container for a few days, or can frozen for up to 1 month.