Chunky Path Brownies

1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

2. In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.

3. Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.

4. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.

5. To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.

6. Chocolate Topper: In a medium saucepan, combine semisweet chocolate pieces, whipping cream and butter. Cook and stir over medium-low heat until melted. Drizzle over brownies.

7. Chocolate-Peanut Topper: In a medium saucepan, combine semisweet chocolate pieces, creamy peanut butter and butter. Cook and stir over medium-low heat until mixture is smooth. Sprinkle with chopped dry roasted peanuts.

8. TO STORE: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.