Fudgy dark chocolate brownies are topped with marshmallows, chocolate chips and assortment of nuts to make this irresistible Rocky Road Brownie dessert.
You will need:
All-purpose flour - ½ cup
Unsweetened cocoa powder - ½ cup
Baking powder - ¼ tsp
Salt - ¼ tsp
Butter - ½ cup, cut into cubes
Sugar - 1 cup
Eggs - 2 large, at room temperature
Vanilla extract - 1 tsp
Walnuts - ½ cup, chopped
Mini marshmallows - 1 cup
Mini chocolate chips - ¼ cup
Almonds - ¼ cup, roughly chopped
How to:
Pre-heat oven to 350 deg.F. Line a 9" square baking pan with parchment paper. Set aside.
In a small bowl, whisk the flour, cocoa powder, baking powder and salt together. Set aside.
In a medium saucepan, melt the butter until smooth. Remove from heat and stir in the sugar, eggs and vanilla extract. Whisk smoothly.
Add the dry ingredients to the butter mix and mix thoroughly. Fold in chopped walnuts.
Pour batter into the prepared pan and smooth the top. Bake for 15 minutes and bring the pan out of the oven for the topping.
Sprinkle marshmallows, chocolate chips and nuts evenly on top of the brownie. Return pan to oven and bake for 5 more minutes. If desired, carefully broil for just a minute to brown the marshmallows perfectly.
Remove from oven and cool in pan for 5 minutes. Serve brownie warm and store completely cooled leftovers in a cake tin.
Notes:
1. You can use an assortment of nuts for the topping. I used almonds and some leftover walnuts; you can also use hazelnuts, peanuts, etc. If desired, add blobs of peanut butter along with marshmallow topping for Peanut Butter Rocky Road Brownies. 2. You can use the basic recipe without topping for regular brownies. Baking time should be 20-22 minutes.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/11/22/rocky-road-brownies/