Classic Rocky Road Brownies
Submitted by happyzhangbo
Fudgy cocoa brownies loaded with toasted marshmallows, chocolate chunks, and chopped walnuts. An overnight chill deepens the chocolate flavor for brownies with chewy centers and gooey, golden tops.
YIELD
16 servingsPREP
15 minCOOK
35 minREADY
3½ hrsThese aren’t your average box-mix brownies. The secret weapon here is patience.
The batter gets mixed up in a saucepan with melted butter, cocoa powder, and sugar, then chilled overnight. That long rest hydrates the cocoa and flour, pulling out a deeper, more intense chocolate flavor that you just can’t get by going straight into the oven.
Quartered marshmallows, bittersweet chocolate chunks, and crunchy walnuts get pressed into the top before baking. They melt and toast into a gooey, golden-brown landscape that’s half candy bar, half brownie.
Pro Tips
- The overnight chill is not optional if you want maximum chocolate intensity. Plan ahead and you’ll be rewarded.
- Quarter the marshmallows with an oiled knife or scissors so they don’t stick and shred.
- Pull them from the oven when a toothpick comes out with moist crumbs clinging to it, not clean. Clean means overbaked.
- Let them cool completely, a full 3 hours, before cutting. They firm up dramatically as they sit.
Ingredients
Directions
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray or grease with butter. (Leave enough of an overhang in order to lift the brownies out of the pan later with the liner.)
Add flour, baking powder and salt in a small bowl, whisking until well mixed.
Add butter in a medium saucepan, let melt until sizzling.
Remove from the heat and stir in cocoa and sugar. (The mixture will look like very dark brown sugar.)
Stir in egg, egg whites and vanilla until smooth and glossy.
Stir in the flour mixture until just moistened.
Then stir briskly for about 55 strokes.
Transfer the batter into the prepared pan and spread it evenly.
The batter will look very shallow in the pan.
Cover the pan and chili in the refrigerator for a few hours or overnight. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.)
Remove from the refrigerator about 30 minutes before baking, preheat oven to 350°F.
Quarter marshmallows with an oiled knife.
Pressing the pieces over the batter.
Sprinkle nuts and chocolate around the marshmallows.
Bake the brownies until the marshmallows are golden brown, 30 to 35 minutes, when a wooden stick inserted comes out with some moist, gooey batter clinging to it but no melted chocolate or marshmallow.
Allow to cool completely in the pan on a wire rack for about 3 hours.
Lift the ends of the pan liner and transfer to a cutting board.
Cut into 16 squares.
Serve or store at an air-tight container.
Comments
