Not just any brownies-Rocky Road Brownies
I’m sharing my favorite recipe, I think its a Martha Stewart recipe. The best thing about it is there no NO need for a mixer, so that means less clean up.
lets begin!
preheat oven to 350 degrees. Butter up an 8-inch square pan and line with parchment with a couple inches overhang on 2 sides, butter the parchment paper.
1/2 cup butter, cut into cubes
1 cup chocolate chips, semisweet
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
2 eggs
3/4 cup all purpose flour, spooned and leveled
toppings, mix and match to your preference
1 cup mini-marshmallows
1/2 cup chopped nuts, your choice
1/2 cup chocolate chips, your choice of flavor
1/2 cup fudge topping
1/2 cup peanut butter chips
1 cup broken Oreos or other cookie of choice
*1/2 cup of caramel ice cream topping (add when brownies are done baking)
In a double boler or heatproof bowl set over a pan of simmering water add butter and 1 cup of chocolate chips. Mix until completely melted, remove from heat. Add sugars and salt, mix until combined. Mix in eggs then flour until just combined. Spread batter into prepared pan.
Bake 30-35 minutes until inserted toothpicks come out with sticky crumbs attached.
Remove from oven and start adding your toppings. Start with something sticky or melty, then add dry toppings then finish with sticky melty topping. Example, sprinkle chocolate chips then nuts then marshmallows.
Bake an additional 3-5 minutes until chocolate chips just start to melt or marshmallows start to puff.
Remove from oven, *if desired add caramel topping now. Let brownies cool completely in pan. Using parchment handles, remove brownies from pan and cut into squares. These will keep in a sealed tupperware like container for about a week but they don’t last that long in this house.
I make these about once a week and vary the toppings to whatever we have in the house.
