I am a chocolate lover through and through. Most of my favorite desserts involve chocolate and I am totally okay with that. When I make brownies, I enjoy them when they are warm, served with a scoop (or two) of vanilla bean ice cream then covered in chocolate syrup and whipped cream. Brownie sundaes all the way!
I haven't done much experimenting with different types of brownies, but I am VERY glad I experimented with these.
Imagine fudgy, super chocolatey brownies covered in chocolate chips, walnuts and marshmallows... then broiled until the marshmallows are toasty and the chocolate chips melt. Super indulgent.
The base of the batter is melted chocolate chips and butter. I know. You're welcome.
I mixed in some walnuts that I chopped fine. I am usually not a fan of walnuts in brownies, but I was experimenting so I went with it and I'm glad I did. The walnuts are small and as they bake, they dissolve into this buttery, nutty flavor in the brownies.
After they bake for about 20 minutes, sprinkle the top with mini marshmallows, chocolate chips and more chopped walnuts.
Since the brownies are already baked almost all the way through, we just need to brown the marshmallows on top. I stuck mine under the broiler for about 4 minutes until they were light brown.
I had visions of campfires dancing through my head.
The toasted marshmallows add a different texture - almost slightly chewy. The walnuts have a soft crunch and the whole thing is so sinful and delicious I can't even stand it.
I took these to a Memorial Day Barbecue at Michael's Mom's house. They were totally gone by the time I left... which I'm still trying not to be bitter about.
Enjoy this one!
Rocky Road Brownies
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2 sticks (1 cup) unsalted butter, cut into pieces
1 1/2 bags (18 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
4 large eggs
1 1/4 cup all-purpose flour
1 1/2 cup mini marshmallows
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan.
In a large heatproof bowl, combine butter and 2 cups chocolate chips. Melt in the microwave on high power for 2 to 3 minutes, stirring every 30 seconds.
Into the chocolate/butter mixture, stir in sugars and salt. Once combined, stir in the eggs and then the flour, stirring just until combined. Mix in 1/2 cup of the walnuts. Spread batter evenly in prepared pan. Bake for 20 or 25 minutes, until a toothpick comes out with crumbs.
Remove from oven. Sprinkle with remaining chopped nuts, chocolate chips and marshmallows. Bake until the marshmallows are puffed and beginning to brown and the chocolate turns shiny, roughly 5 to 7 minutes. (If you like your marshmallows extra toasty, turn on the boiler of your oven and use that for the last few minutes. Be sure to turn the pan every minute or so to ensure even browning.)
Remove from oven and cool completely in pan.
Recipe adapted from A Dash of Sass.