I can’t think of a better way to kick-off 68 Days of Gourmet than with these Rocky Road Brownies. Last week I was really craving a sweet treat for dessert and more specifically, something that would taste great topped with ice cream. I thought brownies would meet my requirements perfectly. I was going to make a basic fudge brownie recipe but then I spotted these Rocky Road Brownies and abandoned my plans for simplicity.
The base layer really is similar to your basic fudge brownie but the topping is what really packs a punch. I personally love marshmallows so these were fabulous to me. Very chocolately and indulgent – especially topped with a scoop of ice cream!
Rocky Road Brownies
(Recipe source Gourmet, December 1996)
Ingredients:
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped and divided
1 cup sugar
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, coarsely chopped
1 cup miniature marshmallows
Directions:
Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.
In a heavy 1 1/2-quart saucepan over low heat, melt butter, unsweetened chocolate and 2 ounces of bittersweet chocolate. Stir constantly until smooth. Remove pan from heat and cool mixture for about 10 minutes. Stir in sugar and then add eggs 1 at a time, beating well with a wooden spoon after each addition. The mixture should look glossy and smooth. Add in flour and salt and stir until just combined.
Reserve 1/2 cup of the batter in a separate bowl. Spread remaining batter evenly in pan and bake on middle rack of oven for 20 minutes.
While bottom layer is baking, stir walnuts, marshmallows and remaining 2 ounces of bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake for an additional 7-10 minutes, or until marshmallows are golden. Cool completely in pan on a rack before cutting.
Layer brownies between sheets of wax paper in Tupperware and store at room temperature. They will stay fresh for several days.
Yield: 16 brownies
bakin' and eggs 
What a great idea! I love rocky road anything, and these brownies look delicious!
Such a fun blogging idea! I totally promise to be inspired to try one of your recipes! Can’t wait. I’ll let you know how it goes.
These look delicious! I love chocolate and marshmallows.
I’ve just come across your blog and just in time it seems! These look awesome 🙂
[…] Rocky Road Brownies These were the first post of 68 Days of Gourmet and have been very popular on the blog. What’s not to love about a fudgy, chocolaty brownies with a rocky road topping! Even better with a scoop of ice cream. […]
These brownies are super rich and delicious. I made them in an 8×8 pan instead of 9×9 and don’t see how you can cut 16 brownies out of this pan. This recipe reminded me a lot of Mississippi mud cake. Yum!
[…] Year Ago: Rocky Road Brownies (the FIRST recipe of 68 Days of […]
I know this is a totally old post but I just had to comment. I’ve had this brownie recipe bookmarked in my browser since 2010 and just now decided to finally make them when I realized I had all the ingredients on hand. Oh my god WHY DIDN’T I MAKE THEM SOONER?! I think this may be my new favorite brownie recipe. The brownie base is so decadent and I actually ended up undercooking them a bit so it was a bit gooey but who doesn’t like that? I also toasted the walnuts before hand and used a little less sugar and may use even less next time but there will definitely be a next time. These were fantastic thank you for sharing!