Whole Wheat Rocky Road Brownies!!

For those of you that like Rocky Road Ice cream, I think you might like these awesomely rich rocky road brownies made out of whole wheat. No one can even tell they are made out of whole wheat because they are so lush with chocolate.

"Rocky Recchiuti Brownies" - adapted from the cookbook Chocolate Obsession by Michael Recchiuti

Flavorless vegetable oil for the pan

5 1/2 ounces unsweeted chocolate, coarsely chopped

10 tablespoons unsalted butter

2/3 cup whole wheat flour

1/2 teaspoon salt

3 eggs - room temperature

1 teaspoon vanilla extract

1 1/3 Cups sugar

1/3 Cup walnut halves, chopped

6 marshmallows, cut into quarters

Preheat the oven to 325 F. Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with flavorless vegetable oil.

Put 3 oz. of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.

Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar.

Whisk the egg mixture into the chocolate. Add the flour and the remaining 2 1/2 oz. chocolate to the batter and, using a rubber spatula, mix well. Then mix in the walnuts.

Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmallow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered.

Bake on the middle shelf of the oven until the marshmallows are browned and a skewer inserted into the center of the brownie sheet comes out with some batter clinging to it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.

Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Using a ruler to guide you and a sharp knife, cut into 16 2-inch squares. Store in an airtight container in the refrigerator for up to 3 weeks.