I’m not a big dessert eater; it takes something special to get to sidle up to the table for the sweet dish. This Rocky Road Brownie is one of those dishes. It’s a delicious blend of sweet, salty, gooey and crunchy.
The best part of this recipe is there is no need for a mixer. Everything is mixed together in on bowl over a double boiler. A quick prep of all of your ingredients and this can be mixed up in just a few minutes and on the table in time for an after dinner treat.
Rocky Road Brownies
Ingredients
- 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
- 1 cup mini-marshmallows*
- ½ cup caramel sauce*
- 1/2 cup chopped lightly salted walnuts, pecan or almonds*
- 1/2 cup chocolate chips, your choice of flavor*
- 1/2 cup fudge topping*
- 1/2 cup peanut butter chips*
- ½ cup chopped candy bar or toffee bits*
- 1 cup broken Oreos or other cookie of choice*
Directions
Preheat oven to 350 degrees. Butter an 8-inch square pan and line with parchment with a couple inches overhang on 2 sides, then butter the parchment paper. It sounds like a lot of work but you DON’T want these brownies sticking to the pan.
In a double boiler or heatproof bowl set over a pan with 1” 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 28-32 minutes until inserted toothpicks come out with moist sticky crumbs attached.
*Remove from oven and start adding your toppings. Start with something sticky or melty like chocolate chips and marshmallows, and then add dry toppings like nuts or cookies then finish with sticky melty topping like caramel. Bake an additional 3-5 minutes to set toppings onto brownies.
Remove from oven and let brownies cool completely in pan. Using parchment handles, remove brownies from pan and cut into squares. Using a large plastic knife or wet sharp blade works best. These will keep in a sealed plastic container for about 3 days but they don’t last that long in this house.
