Bumpy Highway Brownies. March, 2022.

There are times when you need to dive in and bake something decadent. March is that perfect time.

You might have left-over marshmallows from your winter hot chocolate supply.

You might want to indulge to celebrate spring. Here’s what will be perfect!

• Ingredients
• 6 tablespoons (¾ stick) unsalted butter (plus more for greasing a baking pan)
• 2 ounces unsweetened chocolate, evenly chopped into pieces
• ¼ cup semisweet chocolate chips
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• ¾ cup all-purpose flour (plus a little more for preparing the baking pan)
• ½ teaspoon salt
• â…“ cup peanut butter chips
• 1 cup miniature marshmallows or big ones cut in 4ths

• Directions
• Preheat the oven to 350 degrees F.
• Grease a 9" square baking pan. Dust with flour and tap out the excess.
• Melt the butter, unsweetened chocolate and 2 tablespoons of the semi-sweet chocolate chips in a small saucepan over low heat. Stir frequently. Remove from the heat and let cool for about 15 minutes.
• Beat the sugar and eggs together until frothy in a large bowl
• Add the cooled chocolate mixture. Mix until combined.
• Measure the flour and salt. Sift directly into chocolate batter.
• Gently mix until no trace of the dry ingredients remains.
• With a spatula, evenly spread half of the batter into the prepared pan. Bake 12 minutes.
• Remove the pan from the oven, but do not turn off the oven.
• Stir the peanut butter chips, remaining semisweet chocolate chips and marshmallows into the rest of the batter.
• Spread the marshmallow mixture evenly over the partially baked layer. It’s okay to use your hands!
• Bake for an additional 15 minutes. It’s okay if some of the marshmallows pop and the top bubbles a little.
• Remove the pan from the oven and let cool for at least 1 hour.
• Cut just before serving. 12-16 pieces