Bumpy Highway Brownies

6 Tablespoons unsalted butter
2 ounces unsweetened chocolate, coarsely chopped to same-size pieces
1/4 cup semisweet chocolate chips
1 cup granulated sugar
2 large eggs
3/4 cup unbleached flour
1/2 teaspoon salt
1/3 cup peanut butter chips
1 cup miniature marshmallows

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

Melt the butter, unsweetened chocolate and 2 tablespoons semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.

Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains.

Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.

Meanwhile, stir the peanut butter chips, marshmallows and remaining 2 tablespoons of semisweet chocolate chips into the remaining half of the batter by hand.

Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes. Some marshmallows may pop and the top might bubble a little, but that's okay.

Remove from the oven and let cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 brownies.