Rocky Road Brownies
I love brownies. They’ve been my favorite dessert since the receptions following my 1st grade violin recitals. I tend towards fudgy brownies rather than more cakey versions, and this recipe has already become a repeat-offender in my kitchen. There was a long period of time ( …the last 10 years) that I believed brownies from the box (Ghirardelli double chocolate) were just as good if not better than brownies from scratch and didn’t bother doing the extra work. Truth be told, brownies are not THAT much work and these are definitely worth pulling out a few extra ingredients.
Marshmallow crème is sticky. If I’m going the extra mile to make brownies from scratch, I want the least clean-up possible. I never want to dirty more dishes by measuring out 1.5 cups and leaving half of it stuck in the measuring cup anyway, so I estimate my dollops and just keep going until I’m happy with the swirls.
I just whipped these up before dinner with my cousin, and we tried really hard not to stress-eat the entire pan in anticipation of Match Week. Oh, by the way, Kev has a job!!
- 8 tablespoons unsalted butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans, toasted & chopped
- 1 1/2 cups marshmallow crème
- Preheat oven to 350 degrees. Line 8 x 8 baking pan with foil by folding 2 sheets of foil so each is 8 inches wide and lay crosswise in the pan with extra foil hanging over the edges of the pan. Push into the corners and up the sides of the pan. Grease foil
- Microwave butter and chocolate in a microwave-safe bowl at 50% power, stirring often, until melted (about 1 to 3 minutes). Let cool slightly.
- Whisk flour, baking powder, and salt together in second bowl. Whisk sugar, eggs, and vanilla together in a large bowl. Whisk the chocolate mixture into sugar mixture until combined. Using a rubber spatula, stir in the flour mixture until just incorporated.
- Transfer batter to the prepared pan, smooth top, and sprinkle with nuts. Using a spoon, place small dollops of marshmallow crème over the brownie batter. Using a butter knife, swirl marshmallow through the brownie batter. Bake until toothpick inserted comes out with a few moist crumbs, 22-27 minutes, rotating the pan halfway through baking.
- Let the brownies cool completely in pan on wire rack, about 2 hours. Using the foil overhang, remove brownies from pan. Cut into 16 squares before serving.
- I like my brownies gooey so always air on the shorter baking time, but these were still nice and gooey after 26 minutes in my oven.
These look amazing!!! I wish I could pop over for a brownie and some Match celebrations <3