Rocky Road Brownie

Ingredients

1 cup (250 mL) walnut halves, toasted*
¾ cup (175 mL) all-purpose flour
1½ tsp. (7 mL) baking powder
¼ tsp. (1 mL) salt
¾ cup (175 mL) butter (1½ sticks)
4 oz. (125 g) unsweetened chocolate
1½ cups (375 mL) sugar
3 eggs
16 large marshmallows
20 milk chocolate kisses, unwrapped
Vanilla ice cream (optional)

Directions

Cut butter into pieces and chop unsweetened chocolate; place butter and unsweetened chocolate into Classic Batter Bowl.  Microwave, uncovered, on HIGH 1–2 minutes or until mostly melted, stirring every 30 seconds.

Add sugar and eggs to chocolate mixture; whisk until smooth using Stainless Whisk.

Fold in flour mixture and ½ cup (125 mL) of the walnuts until incorporated using Small Mix ‘N Scraper®.

Pour batter into Deep Covered Baker, spreading evenly.  Microwave, uncovered, on HIGH 5–7 minutes or until wooden pick inserted in center comes out clean and edges are firm. Carefully remove baker from microwave using Silicone Oven Mitts.

Meanwhile, snip remaining marshmallows in half crosswise using Professional Shears.  Top brownie with marshmallows, chocolate kisses and remaining ½ cup (125 mL) walnuts.

Microwave, covered, on HIGH 1–2 minutes or until marshmallows start to soften.

Remove baker from microwave. Let stand, covered, 5 minutes.

Spoon onto plates; serve with ice cream, if desired.

Yield: 12 servings

* To toast walnuts, place walnuts in Large Micro-Cooker®; microwave, uncovered, on HIGH 3–5 minutes or until toasted, stirring every 30 seconds.