recipe: fudge brownies

I found this recipe off this blog {Kelli's sister}. And um, they look and sound mouth watering. You can leave them simple and fudge-like or you go the extra mile and make them rocky road brownies by adding the topping.

{warning: chocolate overdose is a possiblity}

2 sticks plus

4 Tbs unsalted butter

10 oz bittersweet or semisweet chocolate, broken up coarsely or chopped (I use Ghirardelli)1 1/3 cup all-purpose white flour

3 Tbs unsweetened, American style cocoa powder, sifted if lumpy

1/2 tsp salt

2 cups sugar

2/3 cup packed light brown sugar

6 large eggs

5 tsp vanilla extract

Preheat oven to 350 degrees. Lightly grease a 9 by 13 pan. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by 2 inches. Grease the foil. In a large, microwave-safe bowl, microwave the butter and chocolate on 100-percent power for 1 minute. Stir well.

Continue microwaving, stirring at 20-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Let cool to warm. In a small bowl, thoroughly stir together flour, cocoa powder and salt; set aside. Stir the sugar and brown sugar into the chocolate-butter mixture. Add the eggs and vanilla and stir until the sugar dissolves and the mixture is well blended and smooth. Stir the flour mixture just until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges. Bake in the middle of the oven for 35 minutes, or until inserted toothpick comes out mostly clean, with a few moist crumbs at the bottom.

{rocky road topping}

Sprinkle 1 cup chopped walnuts or pecans, then 1 1/3 cups miniature marshmallows and ¾ cup semisweet chocolate chips evenly over the brownie. Bake for 5-8 minutes more, or until the marshmallows are puffed and lightly tinged with brown and the chocolate chips are melted.