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4 Time Winner

Rocky Road Brownies Tested Recipe

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Rocky Road Brownies Recipe

Rocky Road started as a flavor of ice cream, that hard-to-resist combination of chocolate ice cream laced with chunks of nuts and marshmallows. William Dreyer came up with this cleverly named ice cream flavor back in 1929, and it was, and still is, a best seller. Its popularity is probably why the chocolate-nut-marshmallow combination is now found in so many desserts. I, too, am a fan and I regularly have a batch of Rocky Road Candy sitting in my refrigerator, and I love making these Rocky Road Brownies. These brownies are amazing, with their deep chocolate flavor and dense fudge-like texture topped with gooey melted marshmallows all jumbled together with chocolate chips and nuts.

Rocky Road Brownies begin with a brownie that gets its deep chocolate flavor from unsweetened chocolate, which is chocolate in its rawest form. This type of chocolate has a strong, bitter taste, which you cannot eat out of hand but is excellent when used in baking (Scharffen Berger makes an excellent unsweetened chocolate). These brownies are very similar to the Katherine Hepburn Brownies only they contain more flour and double the amount of unsweetened chocolate which gives them a fudge-like texture and a strong chocolate flavor. Again, as with most brownies, they are simply made using one bowl and are done when a toothpick inserted into the center comes out with a few moist crumbs. As soon as the brownies are removed from the oven, you need to evenly sprinkle the brownies with the miniature marshmallows (store bought or home made), chopped nuts (can use chopped almonds, hazelnuts, pecans, peanuts, walnuts, and/or pistachios), and milk or semi sweet chocolate chips. The brownies are then returned to the oven for a few minutes so the marshmallows can melt into a nice gooey layer that holds all the nuts and chocolate chips in place.

 

Rocky Road Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan. 

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.

Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and immediately sprinkle the brownies with the chocolate chips, miniature marshmallows and chopped nuts. Return the brownies to the oven and bake for about 5 minutes, or just until the marshmallows start to melt. Remove from oven and let cool on a wire rack. 

Makes 16 brownies.

Rocky Road Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

Topping:

1/2 cup (85 grams) semi sweet or milk chocolate chips

1 cup (250 ml) miniature marshmallows (store bought or home made)

1/2 cup (50 grams) chopped nuts (walnuts, pecans, almonds, hazelnuts, peanuts, and/or pistachios)

 

 

 
 
     
 

 

 

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