Rocky Road Brownies

Dear Rocky Road,

I’m sorry you were never my favorite ice cream. I put tin roof sundae, peanut butter cup, cookie dough and cookies & cream first. With your timeless combination of chocolate, marshmallow and nuts you deserved more attention. And love.

I was too blind to see how your old-fashioned charms make everyone happy. All the time. You have the sweet chocolate everyone craves. The crunchy nuts and those chewy, soft and sticky marshmallows everyone loves. A combination that’s hard to beat. So gooey and decadent. Everything I could ever want in a dessert.

When you blanket a rich and fudgy brownie like this no one can resist. Least of all, me. It only took one bite to see how wrong I have been. Now I see why you’re a classic that never, ever goes out of style. Foolish me. I’ll never ignore you again. I promise. I hope you can forgive me.

Forever yours,

Reeni

Rocky Road Brownies

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 12 brownies

Rocky Road Brownies

Fudge brownies with a gooey marshmallow, walnut and chocolate chip topping.

Ingredients:

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for greasing pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 eggs
3/4 cup all-purpose flour
1 cup miniature marshmallows
1 cup walnuts, chopped

Instructions:

  1. Preheat oven to 350 degrees F. Butter an 8x8" baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  2. Melt butter and 1 cup of the chocolate chips together in a double boiler or in the microwave on the chocolate setting.
  3. Stir in sugars and salt, then eggs, then the flour, stirring just until combined. Stir in 1/2 cup walnuts. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
  4. Remove from oven and sprinkle tops with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes.
  5. Cool completely in pan. Refrigerate 1/2-1 hour for easier cutting. Use the parchment overhang to lift the brownies onto a cutting board. Slice into 12 squares with a large knife, wiping clean after each cut.

Notes:

Adapted from Martha Stewart

http://www.cinnamonspiceandeverythingnice.com/rocky-road-brownies/

Comments

  1. says

    I’m drooling just reading the description of these brownies. Gorgeous!!! I’d take a piece immediately. Bye, have a good day

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