Rocky Road Brownies
February 27, 2015
A little over four years ago I was standing in my apartment kitchen whipping up my first batch of homemade brownies for the blog. Back then I thought it would reach about 10 people and that would be it. Who knew my recipes would be reaching people from all over the world now.
On that specific day in my kitchen I decided I was going to make Rocky Road Brownies. Moist, chewy brownies covered with marshmallows, pecans and chocolate for the topping. I had even made them for a fellow food blogger’s online bake sale to help raise some money. These brownies need to stand out.
I’m embarrassed to admit that a lot of my old photos look just plain awful and the writing was about 2 to 3 sentences in length. I was just getting started and wouldn’t learn the ropes until years later. Who am I kidding…. I’m still constantly learning and trying to push myself as a cook and baker. It’s fun going back in my archives to look at old recipes and to try them out again. Some I’ve updated the photos and some I’ve updated the recipes.
This dessert needed to be in the forefront again just so people could truly see how wonderful it was and it needed some new photos.
ENJOY ~ Meagan
Rocky Road Brownies
Ingredients
- 1 stick unsalted butter, softened
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate
- 1 1/4 cups sugar
- 3 large eggs
- 1/2 cup mini marshmallows
- 1/4 cup chopped pecans
- 1/4 cup white semi-sweet chocolate chips
- 1/4 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees F.
In a large bowl combine flour, baking powder, salt and cocoa.
With a double broiler melt the semi-sweet chocolate and butter, continuously stirring. Remove from heat and add sugar and eggs to the chocolate mixture and stir until everything is mixed in. Slowly add in the flour mixture until everything is moistened.
Add parchment paper to an 8-inch baking pan and butter the paper. Transfer the mixture to the pan and spread out evenly. Cook for 30 minutes or until a toothpick comes out clean. Remove from the oven and add pecans, marshmallows, and mixed chocolate chips to the top and place back in the oven for 5 minutes.
Let the pan cool for about 30 minutes then remove parchment paper and brownies from pan and slice brownies.
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Totally decadent looking brownies. Love the combination of white and dark chocolate chips in the recipe.
These sound so sinfully good. I love marshmallows just about any which way.
these look fabulous
I bet they’re amazing! I mean come on it’s rocky road!:) They must be so yummylicious!
Wonderful topping….takes the brownie right up over the top. 🙂
I bet you’ll get a nice bid on those…they look superb!
I know those will be popular…thanks for sharing.
These look scrumptious!
The marshmallow looks so sweet, sticky, and delicious!
Rocky road anything and I’m in!! Love these! I have a feeling these will not last long in our kitchen!
Wow these brownies look delicious! Might have to bid on them 🙂
Yum I think about sums it up.
Anything with gooey melted marshmallows on it makes me go crazy! Whoa!!!
These brownies rock!
Those brownies look amazing!
Love the way the topping looks! Great recipe, and super blog you have -am now following 🙂
My Friday could use a couple of these brownies! They look incredible!
I remember the candy version when I little, it was the Sunday desert.
Ohhhh hello mama!!! How could I say no to these?!
The images of these brownies are just making me drool! They look divine!
These totally stand out! They look amazing. I need to check out your old photo of these. I love seeing the progression and growth of food bloggers and their photography. I’m a little scared to go into my archives. I would probably be doing a lot of cringing 🙂
Oh my goodness. The photographs are enough to sell me on this brownie recipe. 🙂
Thanks so much Erin.
I want to faceplant into that entire tray of brownies. The marshmallows look so gooooey and the nuts and the chocolateyyyyyy-ness. mmmmmm
Hi. These look amazing! I have a question, though: I currently only have small eggs. Will it make any difference if I use them instead? Or should I add an extra egg? Thanks.
Ashley, Sorry I’m just now reading this message. If you haven’t made the brownies you can just add one additional egg to the batter.
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