Tomorrow the cast will sit together for the first time and read through the script. Several of them have never met, but they will spend much of the next ten weeks together.
The next time I make these, I will cut back the granulated sugar to 3/4 cup. If you like a slightly less sweet brownie, I recommend this adaptation.
Rocky Road Brownies
Adapted from Fat Witch Brownies by Patricia Helding
6 tbsp. unsalted butter, at room temperature
2 oz. unsweetened chocolate (I used Ghirardelli)
1/4 semisweet chocolate chips (I used Guittard wafers, chopped)
1 cup granulated sugar
2 large eggs
3/4 cup all-purpose flour
1/2 tsp. salt
1/3 cup butterscotch chips
1 cup mini marshmallows
Preheat the oven to 350 degrees and spritz a 9 by 9 baking pan with nonstick spray with flour.
In a small saucepan, melt together the butter, unsweetened chocolate and two tablespoons of the semisweet chocolate over medium heat. As soon as all the ingredients are melted, remove the mixture from the heat and set aside.
In a medium bowl, beat together the sugar and eggs until they are light and slightly foamy. Add the chocolate mixture and then sift in the flour and salt. Beat the mixture again until just combined.
Spread half the batter in the pan and bake for about 12 minutes. While this is baking, add the butterscotch chips, marshmallows and remaining semisweet chocolate to the batter and stir together. Remove the pan from the oven and spread the remainder of the batter over the bottom layer. Bake for about 15-18 minutes, until a toothpick comes out clean. Some of the marshmallows may burst and spread goo over the brownies; don't worry, this just makes them tastier.
Cool the brownies for an hour on a wire rack. Makes 12 to 16, depending on size.