Rocky Road Brownies

Preheat oven to 350°F. Line a 8-by-8-inch square pan with parchment that overlaps on each side of pan. Spray parchment paper with nonstick baking spray.

In a small bowl, whisk together flour, cocoa powder, salt, and espresso powder.

In a large bowl, whisk together brown sugar, granulated sugar, and eggs until slightly pale in color, about 1 minute. Whisk in melted butter and vanilla extract until combined. Whisk in melted chocolate.

Add flour mixture and stir until thoroughly combined. The batter will be thick. Gently fold in chocolate chips and 1/2 cup chopped almonds.

Pour batter into prepared brownie pan. Bake for 20 minutes.

Remove pan from oven and top with remaining chopped almonds and mini marshmallows. Return to oven and bake for an additional 5 minutes.

Allow the brownies to cool in the pan for 15–30 minutes before transferring to a wire rack to cool completely. When brownies are completely cool, cut into squares with a serrated knife.

Note: If you want marshmallows to have that classic toasted taste and appearance, place pan under broiler for 20–30 seconds. You want to keep them under the broiler just long enough for marshmallows to turn a pale shade of golden brown. Keep a close eye on them.