For all the sweet tooths out there, you’re in luck! My sister baked a batch of Rocky Road Brownies a while back, so this post is terribly delayed, but Rocky Road Brownies are the best! It has everything your mouth desires – peanuts, marshmallows, chocolate chips, brownies. It’s a party in your mouth!
She got this recipe off Martha Stewart’s website, and I’ll leave out the ratings this time round, because I can’t remember exactly but my opinion would be definitely a biased one 😉
Also, be sure to click on the categories below to see more recipes. I realized this site doesn’t have a “read older posts” option, or maybe my eye is just missing it
Rocky Road Brownies
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, (spooned and leveled)
1 cup miniature marshmallows
1/2 cup chopped nuts, such as cashews, pecans, or walnuts
- Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
- Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan.
- Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
- Remove from oven, and 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 cake onto a work surface; cut into 16 squares.