Rocky Road Brownies
Cuisine: Dessert
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
  • 15.75 ounces semisweet chocolate, divided
  • 1.25 ounces unsweetened chocolate
  • 16 tablespoons (8 ounces) unsalted butter
  • 1 cup (4.65 ounces) all purpose flour
  • ½ cup (1.65 ounces) unsweetened cocoa
  • 1 teaspoon (.10 ounces) baking powder
  • ½ teaspoon (.10 ounces) kosher salt
  • 3 eggs
  • 1 cup (7.40 ounces) sugar
  • ¾ cup (6.90) ounces light brown sugar
  • 1 teaspoon (.10 ounces) vanilla extract
  • 14 ounces pecan halves and pieces, divided
  • 4 ounces mini marshmallows
  1. Preheat the oven to 350°. Line a 9" x 13" baking pan with parchment paper and set aside.
  2. Place 3.75 ounces of semisweet chocolate in a microwaveable bowl with the unsweetened chocolate and butter. Microwave just until the mixture is melted. Stir until smooth and set aside.
  3. Whisk together the flour, cocoa, baking powder and salt and set aside.
  4. Place the eggs, sugar and brown sugar into a large mixing bowl. Beat until light and airy. Blend in half of the dry ingredients followed by the melted chocolate mixture. Blend in the remaining dry ingredients. Mix in the vanilla.
  5. Remove the bowl from the mixer and fold in 8 ounces pecans.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake at 350° for 25 minutes.
  8. Remove from the oven and turn the oven off.
  9. Sprinkle 12 ounces semisweet chocolate over the top. Allow it to sit for a few minutes and then gently smooth the chocolate over the top. Don't worry if all of the chocolate is not melted.
  10. Sprinkle the marshmallows and 6 ounces pecans over the top.
  11. Return the pan to the turned-off oven for a 5 minutes. Remove from the oven and gently push the marshmallows and pecans into the chocolate. You don't have to push far, just enough so that they are 'glued' into place.
  12. Cool completely before cutting into bars.
Recipe by Desserts Required at