My beloved Detroit Red Wings lost their playoff series to Victoria’s Chicago Blackhawks. Thus I owed her some baked good. After careful consideration she selected Rocky Road Brownies, not one to be satisfied, I upped the ante by adding coconut to the topping.
You will need:
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
In a microwave, melt butter and chocolate, stir until smooth; cool
for 10 minutes. (Very important, you MUST let the mixture cool!)
In a large bowl, beat the eggs, sugar and vanilla until blended. Stir
in chocolate mixture. Gradually add flour until well blended.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
25-30 minutes or until a toothpick inserted near the center comes
out clean. Sprinkle with the marshmallows, chocolate chips, coconut and
walnuts; bake 4 minutes longer. Cool on a wire rack.
These brownies are decadent and very rich. They are sure to impress.