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How To make Rocky Road Brownies
1 3/4 c Sugar
3/4 c Unsalted butter, softened
3 lg Eggs
4 Squares unsweetened
-chocolate; melted, cooled 2 ts Vanilla
1/2 c Unsweetened cocoa powder;
-preferably Dutch -processed 3/4 c All-purpose flour
1/4 ts Salt
1 c Milk chocolate chips
1 c Chopped walnuts
12 Marshmallows
Put rack in center of oven and heat to 350~. Generously grease 9x13 inch pan. Coat with flour, tapping out the excess. Use mixer to cream sugar and butter until fluffy. Add eggs and mix until thick and lemon colored, about 2 minutes. Mix in chocolate and vanilla. Add cocoa, flour and salt. Slowly mix in batter until combined. Stir in chips and walnuts. Lay marshmallows sideways in prepared pan, allowing 1 1/2 inch border around the inside edge of the pan and spacing them evenly. Spoon batter (it's very thick) over marshmallows to hide them as much as possible. Evenly fill in center of pan with remaining batter, not adding batter to space between marshmallows and sides of pan (batter will spread during baking and reach sides). Bake until toothpick inserted into center comes out moist from melted chocolate (not batter), 25 to 35 minutes. Let cool completely on rack. Cut into 12 squares. Refrigerate until chilled. Use wide metal spatula to carefully transfer brownies to serving platter. Wrap airtight. Can be made a day in advance and refrigerated or frozen up to 3 months. Serve chilled or at room temperature. 1:59 PM
How To make Rocky Road Brownies's Videos
Rocky Road Brownies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Rocky Road Brownies. Rocky Road Brownies brownies are amazing, with their deep chocolate flavor and a fudge-like texture topped with marshmallows chocolate chips and nuts.
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5-ingredient Christmas rocky road!
How to Make Rocky Road Brownies
Rocky Road Brownies are chewy homemade brownies topped with a decadent layer of chocolate, marshmallows, and almonds!
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BROWNIE LAYER
12 Tablespoons unsalted butter melted 170g
3/4 cup natural cocoa powder 75g
1 cup granulated sugar 200g
½ cup brown sugar 100g
2 large eggs + 1 large egg yolk lightly beaten, room temperature preferred.
1 teaspoon vanilla extract 5ml
1 ¼ cup all-purpose flour 145g
1 teaspoon cornstarch
3/4 teaspoon salt
ROCKY ROAD TOPPING
2 cups chocolate chips (I used a mix of milk and semisweet chocolate chips, you can use your favorite chocolate chips) 340g
3/4 cup heavy cream
2 Tablespoons corn syrup¹
1/8 teaspoon salt
2 cups mini marshmallows 110g
3/4 cup coarsely chopped almonds (or preferred nuts) 125g
fine sea salt optional
Instructions
00:00 Introduction
00:17 Preheat oven to 350F (175C) and line a 13x9 baking dish with parchment paper². Set aside.
00:22 In a large bowl, combine melted butter, cocoa powder, and sugars and stir until well-combined.
01:10 Add eggs/egg yolk and vanilla extract and stir well.
01:27 In a separate bowl, whisk together flour, cornstarch, and salt.
01:40 Stir flour mixture into wet ingredients until completely combined.
01:51 Evenly spread batter into prepared baking dish and transfer to 350F (175C) preheated oven. Bake 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean. Allow brownies to cool completely in their pan before proceeding.
ROCKY ROAD TOPPING
02:31 Once brownies have cooled, prepare rocky road topping by combining chocolate chips, heavy cream, corn syrup and salt in a medium-sized saucepan over low/medium-low heat.
03:09 Stir frequently until chocolate chips are completely melted and mixture is smooth.
03:22 Remove from heat and allow to cool for ten minutes before stirring in mini marshmallows and chopped almonds. Stir just until marshmallows/almonds are coated in chocolate and then immediately pour over brownies. Use a spatula to spread if needed so the topping is even. Top with a sprinkling of sea salt, if desired.
04:33 Allow brownies to sit and the chocolate to set (this could take several hours, or you can speed up the process by setting the brownies in the fridge) before slicing and serving. Enjoy!
Notes
¹You may omit the corn syrup if you prefer. I like to use it because it makes the ganache topping shinier and helps it to set a bit more firmly.
²Alternatively you can lightly grease and flour the pan or spray with baking spray. I like to use parchment paper because once the brownies cool they can easily be lifted out of the baking pan and cut.
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rocky road brownies Something Vegan
RECIPE
1/2 cup organic brown sugar
1/4 cup organic sugar
1/2 cup water
1/2 cup neutral oil
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup vegan mini marshmallows (I used Dandies)
1/2 cup vegan chocolate chunks
1/2 cup chopped nuts (I used walnuts, but almonds or peanuts would work too)
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add brown sugar, sugar, water, oil, and vanilla extract. Stir well. Add flour, cocoa powder, baking powder, baking soda, and salt. Stir until smooth. Add most of the vegan marshmallows, chocolate chunks, and nuts (save a little of each for topping the brownies). Stir until evenly incorporated. Pour the batter into a greased 9x9-inch baking pan, and spread smooth. Sprinkle the reserved vegan marshmallows, chocolate chunks, and nuts over the top. Bake about 25 minutes. Let cool before slicing.
If you make this, or any of my other recipes, I'd love it if you shared a photo of it with me on Instagram!
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Rocky Road Brownie Bars - Recipe by Laura Vitale - Laura in the Kitchen Episode 183
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Rocky road brownies | Simply Delicious
Rich, fudgy brownies topped with silky chocolate ganache, mini marshmallows, cherries and pecans. Who could say no to one of these rocky road brownies?!
Recipe here: