Rocky Road Brownies
1/2 cup (1/4 lb.) butter or margarine
1 cup sugar
4 eggs
1 can (16 oz.) chocolate syrup
1 cup all-purpose flour
1 cup chopped walnuts
1 teaspoon vanilla
2 1/2 cups miniature marshmallows
1 package (6 oz.) semisweet chocolate baking chips
In the large bowl of an electric mixer, beat together the butter and sugar until creamy, then mix in the eggs and syrup until blended. Stir in the flour, nuts, and vanilla. Spoon batter into a greased 9- by 13-inch baking pan. Bake in a 350| oven until a wooden pick inserted in the center comes out clean, about 30 minutes.
Remove from oven and immediately cover the top with the marshmallows. Return to oven for 5 minutes.
Sprinkle the chocolate baking chips evenly over the top and return to oven until chips are glossy, about 3 minutes longer. Remove from oven. With a knife or small spatual, lightly spread chocolate over marshmallows. Let cool thoroughly in pan on a rack.
Cut brownies into 1 1/2-inch squares. Serve, or wrap airtight and store at room temperature up to 2 days. Makes 4 dozen.
Source: 1984 Sunset Magazine