Rocky Road Brownies
A friend of mine was telling me about the Rocky Road Brownies he makes and how popular they are with his friends and family. When he described them, I realized that they did not include pecans.
I am not one to tell another person that his recipe is ‘lacking’. Instead I go into my kitchen and make a batch the way I think the recipe should be made; in this case, loaded with pecans.
My one complaint about rocky road ice cream is that the marshmallows are usually frozen. I knew if I baked marshmallows into the brownies that the opposite would happen and the marshmallows would melt. So, I decided to wait until the brownies baked before including these fluffy favorites.
A layer of chocolate chips melts on top of the just-out-of-the-oven brownies and then marshmallows and pecans are sprinkled on top of the chocolate. A quick pop in the oven that has already been turned off, softens the marshmallows just enough to allow you to press them gently into the melted chocolate without burning your fingers.
This tip about pressing the marshmallows into the chocolate was from my friend and it was brilliant. The melted chocolate worked beautifully, as it held the marshmallows and top pecans in place.
There is only one problem that I had not considered: the number of people that would want multiple Rocky Road Brownies. Fortunately, you‘ve been forewarned and can plan accordingly.
|Rocky Road Brownies|| |
- 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
- Preheat the oven to 350°. Line a 9" x 13" baking pan with parchment paper and set aside.
- 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.
- Whisk together the flour, cocoa, baking powder and salt and set aside.
- 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.
- Remove the bowl from the mixer and fold in 8 ounces pecans.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 350° for 25 minutes.
- Remove from the oven and turn the oven off.
- 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.
- Sprinkle the marshmallows and 6 ounces pecans over the top.
- 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.
- Cool completely before cutting into bars.