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
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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