Rocky Recchiuti Brownies

This brownie recipe was a happy accident I'm glad I made. Whenever we make our Vanilla Bean Marshmallows we are left with a bowl of oddly shaped trimmings that taste great. Jacky suggested tossing them in a batch of our Fudge Brownies with walnuts and chunks for chocolate. I brought them to the Ferry Building the next day where they were a hit!

Yields: 16 Brownies   Time: About 1.5 hrs


    • 5 1/2 Ounces Recchiuti 64% Semisweet Chocolate, coarsely chopped
    • 10 Tbsp Unsalted Butter, 1" Slices
    • 2/3 Cup All-purpose Flour, Sifted
    • 1/2 Tsp Kosher Salt
    • 4 Large Eggs, at room temperature
    • 1 Tsp Vanilla Extract
    • 1 1/3 Cup Granulated Sugar
    • 1 Tsp Pure Vanilla Extract
    • 1/3 Cup Walnut halved, roasted and roughly chopped
    • Flavorless vegetable oil
    • 6 Recchiuti Vanilla Bean Marshmallows, cut into quarters


          1. Preheat oven to 325°F.

          2. Melt 3 ounces of chocolate and 10 tbsp of butter in a medium steel bowl over a pot of simmering water.

          3. Stir until smooth and melted.

          4. While the chocolate is melting, line the bottom of an 8” x 8” baking pan with parchment and coat the paper and the sides with flavorless vegetable oil.

          5. Combine flour and salt. Set aside.

          6. In a bowl, hand-whisk eggs and vanilla together. Whisk sugar into the egg mixture.

          7. Whisk egg mixture into melted chocolate. Add walnuts.

          8. Fold the flour, salt, and remaining 2 1/2 ounces of chocolate into the batter with a spatula.

          9. Pour the batter into the pan and spread evenly.

          10. Push the marshmallows halfway into the batter so tops peek through.

          11. Bake until a skewer inserted into the center still has some batter clinging to it, about 30 minutes. Cool on a rack.