Brownie "Rocky Road"

Ingredients:

For the cakes:

• 1 cup coarsely chopped walnuts (optional)
• 250 g unsweetened chocolate
• 225 g butter, plus extra for greasing the pan
• 5 large eggs
• 3.5 cups of sugar
• 2 tsp instant coffee (espresso)
• 1 tbsp vanilla extract
• 1.6 cups premium flour
• 1/2 tsp salt
• 100 g coarsely chopped semi-sweet chocolate

For the topping:

• 110 g chopped walnuts
• 200 g coarsely chopped semi-sweet chocolate
• 2 tbsp. small marshmallows

Preparation:

1. Preheat oven to 180°C.
   
   Spread the chopped walnuts in a baking dish. Bake for 5-10 minutes, until fragrant. Transfer the nuts to a bowl to cool.
   
   Increase oven temperature to 200°C.
   
   Line a 23 x 33 cm baking pan with parchment paper and grease generously with butter; set aside.
   
   In a heatproof bowl or the top bowl of a double boiler, combine the unsweetened chocolate and butter. Place over a pan of simmering water and let the mixture melt completely. Remove from heat and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and espresso powder on high speed until light and fluffy, about 5 minutes. Reduce the speed to low, add the chocolate mixture and vanilla, and mix well.
   
   Slowly add flour and salt, whisking until combined. Stir in chopped chocolate and roasted walnuts. Pour the batter into the prepared pan.
3. Bake for about 35 minutes, until the edges are set and the centers are still soft. Remove from the oven. In a medium bowl, combine chopped walnuts, chocolate chips, and marshmallows. Sprinkle the mixture evenly over the brownies, coating them.
   
   Return to the oven and continue baking for about 5 minutes, until the chocolate is partially melted and the marshmallows are soft and lightly browned. Transfer to a wire rack and let cool for 20 minutes. Using a serrated knife, cut into 8 squares. Serve warm or at room temperature. Store in an airtight container for up to 2 days.