News flash! While celebrating Marshmallow Week, I think I’ve found the perfect brownie recipe. The brownie layer at the base of these Rocky Road Brownies is amazing. It’s a from-scratch-recipe that only used one bowl to come together. That fact alone, would make these brownies great. They’re a dense, rich and fudgy brownie. Baked for 35 minutes, then topped with chocolate chips, mini marshmallows and pecans. Back in the oven for 5 minutes more. Just long enough to puff the marshmallows and gently toast the nuts.
Rocky Road Brownies – Everyday Food, June 2008
- 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for 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 large eggs
- 3/4 cup all-purpose flour
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom of pan with parchment paper, leaving an overhang on two sides; butter paper.
In a heatproof bowl set over a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, until just melted, 3 to 5 minutes.
Remove mixture from heat, stir in both sugars and salt, then eggs, and finally flour, stirring until just combined. Spread batter in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
Remove from oven, immediately sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift brownies onto a work surface and cut into 16 pieces.