Rocky Road Brownies

My kid got a haircut this week which was kind of a big deal because he pitches a fit every time we try to do it. I’m not proud to say that I bribed him with everything I could think of and now I may or may not owe him a motorcycle. And he’s not going to let me forget about it.

I had also promised him some brownies which were a lot easier to make happen. The boy loves marshmallows so I knew these would make him happy.

The brownies were very dense and chewy like all good brownies should be. The chocolate on top made them extra rich and the marshmallows were so gooey right out of the oven. I consider myself to be a bit of a brownie snob and these definitely made me happy. And the kid loved them which was the most important thing.

 

Rocky Road Brownies

from Martha Stewart

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 marshmallows

1/2 cup chopped 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.

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