Rocky Road Brownies
I was fortunate enough to grow up within driving distance of the Happiest Place on Earth. I was even more fortunate to have the chance to work during my teen years. One of the best perks of the job was the fantastic discount on all things bought within the Park … including the homemade candy and fudge!! Along with my dear friend Josh, I would trek down Main Street to the Candy Palace and buy a tray of freshly made Rocky Road. Oh, chocolate! Oh, marshmallows! Oh, walnuts! This was heaven in a plastic wrapper and, as we all know, there are no calories in anything consumed at the Happiest Place on Earth (wink!) so we happily indulged. Frequently.
It has been years since I had the benefit of that discount, but when I had an opportunity to celebrate Josh’s birthday with him, I couldn’t resist a dessert that would bring back those Oh-So-Magical memories of Main Street. Hello, Rocky Road Brownies!! Come to mamma!
The original recipe called for an 8 x 8 brownie pan, something which my kitchen seems to be perpetually lacking. Perhaps this is because instead of spending the $8 on a new pan, I instead opt for doubling the recipe and using a 9 x 13 pan or my Baker’s Edge pan. Because, really, why buy another pan if you could just make more brownies? That’s my kind of logic. If you don’t feel the need for, oh, let’s say, 32 brownies, feel free to use the original measurements.
Let me tell you a couple things about cooking with marshmallows:
(1) They are so much yummier than you remember!
(2) Ignore the entire list of ingredients on the package. You will be happier this way, I promise.
(3) Do not attempt to be creative, like me, and fold half of them into the middle of the brownies in an effort to evoke gooey marshmallow-iness in every bite. Despite my best efforts, the Battle of the Missing Marshmallows was lost to the fiercest of competitors, Science. As you can see, the hot oven and the extended cooking time reduced the marshmallows to nothing but air pocket shells of their former selves. Vanishing like your right sock in a hot dryer. Such a casualty is the risk one must take when fearlessly experimenting to achieve greatness. And trust me, greatness was had!
Also, consider this your official warning: Never underestimate the power of Martha Stewart. Never. I had expected a mediocre brownie base that was nothing more than a carrier for the oodles of marshmallows, chocolate chips and walnuts. But that was underestimating Martha. A fatal mistake. This brownie base was fudgy, dense, insanely chocolaty and beyond delicious. My boyfriend actually asked if I would make just the brownies again without all the “stuff on top.” Consider yourself warned, this may become your new go-to brownie recipe. It certainly is mine!
Rocky Road Brownies
Yield: 32 brownies
2 sticks (1 cup) unsalted butter, cut into pieces
1 1/2 bags (18 ounces) semisweet chocolate chips
1 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
2 cup chopped walnuts**
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan or a Baker's Edge pan.
- In a heatproof bowl, combine butter and 2 cups chocolate chips. Melt in the microwave on high power for 3 to 5 five minutes, stirring occasionally.
- 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 cup of the walnuts.
- Spread batter evenly in prepared pan.
- Bake until a toothpick inserted in center comes out with a few crumbs attached, 30 to 35 minutes.
- Remove from oven. Sprinkle with chopped nuts, remaining 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. Remove with an offset spatula. Cut into 32 squares.
* Feel free to try out whole wheat pastry flour if you are so inclined, though I can't promise that it will make any difference to the level of sinfulness of this indulgent dessert.
** Rocky road just isn't rocky road without walnuts to me, but if you aren't quite as loyal to your nut choice, give it a try with peanuts, cashews or pecans.
Adapted from Martha Stewart's Everyday Food