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This week I am in Dallas, Texas for some training. Now let me tell you my luck. I was so excited to come to Dallas, primarily to get some warm weather in February, but with my luck, the pilot informed us that the weather in Dallas was actually colder than it was in Calgary. I mean how could this happen to me. Everyone I’ve talked to here say they hardly ever get snow, and the day I arrive in Dallas it snows!! Yep, just my luck.
But enough about my luck and let’s get on with today’s recipe. I want to talk brownies. Who does not love a brownie? Well I do, I love a good brownie, all kinds of brownies, with a scoop of ice cream, oh yeah. So where do brownies come from anyway? Well apparently they are a true American treat, the brownie was born right here in the good old USA.
Brownies are made like a cake baked in a pan, however they are referred to as bar cookies. Bar cookies consist of batter or other ingredients that are poured or pressed into a pan, sometimes in multiple layers, and cut into cookie-sized pieces after baking. The brownie recipe I chose to share with you today is the Rockie Road Brownie.
Because it’s a bad brownie. Because it’s Valentine’s day and Valentine’s day is all about sweets. And this brownie is sweet! This brownie is packed with flavor, lots of chocolate chips, marshmallows, and my favorite, pecans! Because this brownie rules! This brownie is the queen of brownies!
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Rocky Road Brownies
- 1/2 cup 1 stick unsalted butter, cut into pieces, plus more for pan
- 1 bag 12 ounces semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup all-purpose flour (spooned and leveled)
- 1 cup miniature marshmallows
- 1/2 cup chopped nuts such as cashews, pecans, or walnuts
- Preheat oven to 350 F degrees.
- Line the bottom of an 8 inch square baking pan with parchment paper, leaving an overhang on two sides, so that later on you can just pull the brownie cake by this. Butter the baking pan and the parchment paper.
- In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
- Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes.
- Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.