Did you know that the name "Rocky Road"
started as a flavor of ice cream, that hard-to-resist combination of chocolate
ice cream laced with chunks of nuts and marshmallows? William Dreyer came up
with this cleverly named ice cream back in 1929, and it was, and still
is, a best seller. Its popularity is probably why the chocolate-nut-marshmallow
combination is now found in so many desserts. One recipe I really like is these Rocky Road Brownies. These brownies are
amazing, with their deep chocolate flavor topped
with soft and gooey marshmallows all jumbled together with chocolate chips and
nuts.
Rocky Road Brownies begin
with a brownie that gets its deep chocolate flavor from unsweetened chocolate, which is chocolate in its rawest form.
This type of chocolate has a strong, bitter taste, which you cannot eat
out of hand but is excellent when used in baking. These brownies are very similar to the Katherine Hepburn
Brownies only they contain a little more flour and double the amount
of unsweetened chocolate. Again, as with most brownies, they are simply made using
one bowl and are done when a toothpick inserted into the center has moist crumbs
clinging to it. As soon as the brownies are removed from the
oven, sprinkle the top with miniature
marshmallows (store bought or
home made), chopped nuts (can use chopped almonds, hazelnuts, pecans,
peanuts, walnuts, and/or pistachios), and milk, white, or semi sweet chocolate
chips. The brownies are then returned to the oven for a few minutes so the
marshmallows can melt into a nice gooey layer that holds all the nuts and
chocolate chips in place. So good.
Rocky Road Brownies: Preheat
your oven to 325 degrees F (165
degrees C) and place your oven rack in the center of the oven. Line an 8 inch (20 cm)
square baking pan with aluminum foil and butter the foil (or spray with a non
stick vegetable spray).
Melt the chocolate and
butter in a large stainless steel bowl placed over a saucepan of simmering water.
Remove from heat and whisk in the sugar. Next, whisk in the vanilla extract and
eggs, one at a time, whisking well after each addition. Finally, stir in the flour
and salt.
Pour evenly into
the prepared pan and bake for about 25 minutes, or until a toothpick inserted in
the center comes out with a few moist crumbs. Remove from oven and immediately
sprinkle the brownies with the miniature marshmallows, chocolate chips, and
chopped nuts. Return the brownies to the oven and bake for about 5 minutes, or
just until the marshmallows start to melt. Remove from oven and let cool on a
wire rack.
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