Or rather, a successful recipe.  I’m not sure how to credit this because I cut the recipe off the side of a sack of sugar.  So, forgive any copyright muddles, but I just had to share this.

Rocky Road Brownies

Brownie:

1/2 c butter

3oz unsweetened chocolate

1 c all-purpose flour

3/4tsp baking powder

1/2 tsp salt

3 eggs

1 1/2 c  granulated sugar

1 1/2 tsp vanilla

Topping:

1/2 c chopped peanuts

1/2 c semi-sweet chocolate chips

1/2 c miniature marshmallows

1/4 c chocolate fudge topping, warmed.

Directions:

Preheat oven to 350F.  Generously grease a 9-inch square baking pan.  Melt butter and unsweetened chocolate over low heat in a medium saucepan, stirring frequently; cool.  Combine flour, baking powder, and salt in a small bowl; set aside.  Beat eggs in large bowl until light.  Add sugar, 2 tablespoons at a time, beating until mixture is thick.  Add vanilla.  Gradually add chocolate mixture to egg mixture.  Stir in flour mixture until well blended.  Spread evenly in pan.  Bake at 350 for 25-30 minutes or until edges pull slightly away from pan.  Remove from oven.  Sprinkle peanuts, chocolate chips, and marshmallows over top; drizzle with chocolate fudge topping.  Continue baking 8-12 minutes or until lightly browned.  Cool completely.  Cut into bars.  Makes 2 dozen brownies.

What I did differently

• I used 3oz sweetened chocolate and milk chocolate chips.
• I used whole wheat pastry flour
• I used walnuts instead of peanuts, and dotted the top with large marshmallows since those were the only kind in my pantry.
• I used a 9×13 baking pan.