Best wishes for a great school year and for this brownie being the only rocky road you encounter!
1. 2 c all-purpose flour
2. ½ c unsweetened cocoa powder
3. 1 t baking powder
4. 1 t table salt
5. 2 sticks (16 T) unsalted butter
6. 1 ¾ c granulated sugar
7. 2 c semisweet chocolate chips, divided
8. 3 eggs
9. 2 t vanilla extract
10. ¼ c heavy cream
11. 3 oz milk chocolate, finely chopped or chips
12. 1 ½ c mini marshmallows
13. ½ c chopped dry-roasted peanuts, optional
Preheat oven to 350. Coat a 9x13 inch baking pan with non-stick spray.
Whisk together ingredients #1-4. Melt butter and sugar in a medium saucepan over medium-high heat until bubbles form around edge of pan; remove from heat. Stir in 1 c semi-sweet chocolate chips until melted. Then stir this chocolate mixture into flour mixture until combined (at this point, I used a stand mixer because it’s pretty thick). Add eggs and vanilla. Mix until combined. Using a spatula, gently fold in remaining semi-sweet chocolate chips.
Spread into prepared pan. Bake brownies for 30 minutes or until edges are set and toothpick inserted in center comes out clean or with a few moist crumbs.
For the topping, heat cream until it starts to boil. Pour over chopped milk chocolate in a bowl and cover for 5 minutes. Stir until ganache is smooth.
Sprinkle marshmallows and peanuts (if using) over brownies. Briefly return brownies to oven for 2-3 minutes to soften marshmallows. Drizzle ganache over topping and let cool before serving.