Lara’s Aunt Debra here. Just to keep the wonderful chocolate recipes going for the month of February, here is a recipe that my kids love. They are huge brownie fiends but their favorite ice cream is rocky road. That sent me on a path to find a recipe I liked for brownies with the wonderfulness of marshmallows and nuts. After a few misses, I found a combination that worked well.
Rocky Road Brownies
(Adapted from Martha Stewart’s Everyday Food)
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, almonds, peanuts or whatever nut you choose (my kids go for the
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking 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, 25 to 30 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. Cut and enjoy!