Friday, May 24, 2013

Rocky Road Brownies

I discovered an amazing new brownie recipe today. So good, I made them twice. Yes, twice. In one day.

I wanted to give a thank you gift to a friend who loves brownies. And although I've developed a pretty good brownie recipe over the years I wanted to make something special. I was thinking about creating something like a "s'mores brownie" to go along with this coming weekend's theme of kicking off summer when I stumbled across this recipe for Rocky Road Brownies. A few tweaks, some time in the oven, and these brownies looked and smelled amazing. So amazing, that after they'd been delivered I knew I had to make a batch for us to try as well. Hence, two batches in one day. Our batch didn't let us down; this chocolate, gooey, nutty treat is perfect for a rainy day (or really any day.)

I didn't really plan to post the recipe today, so please excuse the lack of "how to" pictures.

Rocky Road Brownies


1 stick of unsalted butter (plus a little extra for buttering the pan)
1 bag (12 oz.) of semisweet chocolate chips ( I used Ghirardelli chips)
2 large eggs
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 tsp vanilla
3/4 cup flour
1 cup mini-marshmallows
3/4 cup chopped walnuts


1. Preheat the oven to 350 degrees. Butter an 8 x 8 pan and then line with parchment paper, leaving an overhang on the sides. Butter the paper as well. 
2. In a microwave safe bowl melt the stick of unsalted butter and 1 cup of the semisweet chips. (It's easy to burn the chocolate so I recommend melting the butter and chocolate in small increments and then stirring. I melted for 45 seconds, stirred, and then for another 45 seconds.) 
3. After the chocolate is melted add in the eggs and salt, stir until combined. 
4. Stir in the sugars and vanilla. 
5. Add the flour and stir until just combined. Pour into the prepared pan. 
6. Bake on the middle rack for 30 minutes. 
7. Remove the brownies from the oven and immediately sprinkle the remaining chocolate chips onto the top of the brownies. Sprinkle the chopped walnuts and marshmallows on top of the chocolate chips. 
8. Put the brownies back in the oven and bake for another 5 to 7 minutes until the marshmallows begin to toast. 
9. Cool in the pan on a wire rack for at least 10 minutes. Carefully use the extra parchment paper to lift the brownies out of the pan and onto the wire rack. Continue to let the brownies cool until the topping seems to hold together when gently touched with a finger. (Probably about another half hour at least.)
10. Cut the brownies up and enjoy!

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