Friday, May 21, 2010

Rocky Road Brownies

Fudge brownie topped with gooey marshmallows, crunchy peanuts, and melted chocolate chips. Need I say more?


¾ cup (1 and ½ sticks) unsalted butter or margarine
1 and 2/3 cups white sugar
3/4 cup cocoa powder
1 and ½ tsp. vanilla extract
3 large eggs
1/2 tsp. salt
1/2 tsp. baking powder
1 and 1/3 cup all purpose flour
1 and ½ cup mini marshmallows
1 cup milk chocolate chips
¾ cup peanuts, coarsely chopped


Preheat oven to 350 degrees F and place rack in center of oven. Line a 13×9 inch baking pan with parchment paper or foil, allowing it to come up and over two sides. If using foil, spray the foil with cooking spray.

Melt the butter in a microwave-safe bowl. Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs.

When mixture is smooth, add in the salt and baking powder and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed.
Scrape down the sides of bowl and stir (do not beat) in the flour. Pour into the prepared pan and spread evenly to edges.

Bake for 20 minutes, remove from oven and quickly sprinkle the marshmallows, chocolate chips, and peanuts evenly over the top of the brownie. Place back in the oven for 3-5 minutes to finish baking and to allow the chocolate chips and marshmallows to melt a little bit. The brownies are done when a toothpick inserted comes out with moist crumbs. Cool completely and chill before slicing.

*Brownie Recipe adapted from Cookie Madness
*Recipe by Brooke McMillan

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