Rocky road brownies have a rich chocolate brownie base topped with even more chocolate, chopped nuts, and sweet marshmallows. Get the recipe on Foodal.
- 1 stick (1/2 cup) unsalted butter, plus more for greasing pan
- 1 12-ounce bag semi-sweet chocolate chips, divided
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 3/4 cup all-purpose flour
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans (or walnuts)
- Preheat oven to 350˚F. Grease an 8-inch-square metal baking pan with butter. Line the pan with one piece of parchment paper, leaving an overhang on two sides for easy removal, and lightly butter the parchment paper.
- Heat about 2 cups of water to a simmer in the bottom of a double boiler or medium-sized saucepan. Cut the butter into small pieces and place in the top of the double boiler, or use a heatproof bowl of an appropriate size set over the saucepan, being careful not to let the bowl touch the water. Add 1 cup chocolate chips. Stir frequently until chocolate and butter are melted and combined.
- Pour chocolate mixture into a large mixing bowl. Add granulated sugar, brown sugar, and salt. Mix well to combine. Stir in eggs and flour.
- Pour into prepared pan and bake for 25 minutes.
- Remove from oven and sprinkle evenly with marshmallows, chocolate chips, and nuts. Return to the oven and bake for 5 more minutes, or until toppings begin to melt.
- Remove from oven. Let cool completely in the pan, then lift out using edges of parchment paper. Cut into squares and serve.
Adapted from Martha Stewart.
- Category: Brownies
- Method: Baking
- Cuisine: Dessert
Keywords: brownie, rocky road, marshmallow, chocolate, pecan