Monday, April 11, 2016

Rocky Road Brownies

I went to a bridal shower yesterday and Rocky Road brownies were served among other things. Anyone who knows me knows I love brownies. I usually have them just one week a year - the week of my birthday. Having them only at this time, makes them extra special.

Well, I broke down and had one of the Rocky Road brownies at the shower. They were fantastic. The person who made them had written down the recipe on index cards for anyone who wanted a copy. Needless to say, I made sure I didn't leave without one of those index cards.  I'm sharing the recipe here for all of you who love a good brownie as much as I do. :o)

Rocky Road Brownies

1 cup less 1 tablespoon all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Hershey's)
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular sized marshmallows or 32 mini marshmallows
1/3 cup chocolate chips. 
2/3 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Line the bottom and sides of an 8 inch square baking pan aluminum foil coated with cooking spray such as Pam.  Leave enough foil to fold over the sides of the pan so you can lift the brownies out after they're done baking.

Whisk the flour, baking powder, and salt together in a small bowl and set aside. In a medium sized sauce pan melt the butter. Remove from heat and stir in the cocoa powder. Add in the sugar and stir well. Add the egg, egg whites, and vanilla extract. Stir until batter looks smooth and glossy. Add in the flour mixture and stir just until it's mixed. Be careful not to over stir the batter.

Pour the batter into the 8 inch baking dish you prepared earlier. If you are using the regular sized marshmallows, quarter them so you have a total of 32 pieces. If you oil the knife before you cut the marshmallows, it will prevent them from sticking to the blade. Distribute the marshmallow pieces over the top of the batter. Slightly press them into the batter. Distribute the chocolate chips and nuts around the marshmallows.

Bake for 25 to 35 minutes. The marshmallows should be a golden brown. If you use a toothpick to check for doneness, the toothpick should come out with some batter clinging to it because this recipe is for gooey brownies. Let the pan cool on a wire rack for about 2 hours. Lift the ends of the foil and transfer the brownies to a flat surface for cutting.

Makes approximately 16 brownies depending on the size you cut them.


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