National Rocky Road Day
Typically when you hear “rocky road” you think of the ice cream (or at least I do…) But I wanted to do something a little bit different for National Rocky Road Day, since I have already made ice cream. This recipe incorporates the traditional rocky road ingredients – marshmallows, nuts, and chocolate – into a super moist, chewy brownie.
Rocky Road Brownies
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup miniature marshmallows
- Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, knocking out excess flour and set aside.
- In a 2 quart heavy saucepan, melt the butter, unsweetened chocolate, and half of bittersweet chocolate. Stir until smooth then remove from the heat. Cool mixture at least 10 minutes before stirring in the sugar. Add eggs, 1 at a time. Beat the mixture with a wooden spoon until glossy and smooth. Stir in the flour and salt until just combined.
- Reserve 1/2 cup batter in a bowl. Spread remaining the batter evenly in the prepared pan and bake in middle of the oven 20 minutes. Meanwhile, stir the walnuts, marshmallows, and remaining bittersweet chocolate into reserved batter.
- After the bottom layer has cooked, remove pan from oven and spoon walnut-marshmallow mixture evenly over the top. Return to the oven and bake brownies 7 to 10 minutes.
- Cool brownies completely in pan on a rack before cutting into 16 squares.