Rocky Road Brownies
A rich, multi-layered chocolate bar packed with gooey marshmallows and crunchy almonds.
Ingredients
- Brownie Batter
- 10 tablespoons unsalted butter
- 3/4 cup + 2 tablespoons semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch processed cocoa powder
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon fine sea salt
- 1/3 cup semi-sweet chocolate chips optional
- 3 cups mini marshmallows
- Almond Ganache
- 4 tablespoons heavy cream
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup chopped raw almonds
Instructions
- Preheat the oven and prepare an 8x8 square baking pan with parchment paper. Melt the butter and chocolate chips in a microwave-safe bowl until smooth, then whisk in the cocoa powder. In a separate large bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla. Stream the melted chocolate mixture into the egg mixture and whisk until combined. Fold in the flour, salt, and extra chocolate chips using a spatula. Pour the batter into the pan and bake until a toothpick comes out with moist crumbs. Spread mini marshmallows over the hot brownies and return to the oven briefly to soften. Heat the heavy cream and pour it over the remaining chocolate chips, stirring until smooth to create a ganache. Stir in the chopped almonds and spread the mixture over the marshmallow layer. Let the brownies cool completely and chill in the fridge before slicing.
Notes
• Measurement Tip: For the best results, use a kitchen scale or the spoon-and-level method for the flour to avoid a dry texture.
• Pan Selection: Use a light-colored metal pan for even baking; glass or ceramic pans may require extra time.
• Slicing Guide: Use a sharp knife and wipe it clean between every cut to ensure clean, beautiful squares.
• Storage: Keep in an airtight container at room temperature for up to three days or freeze for up to two weeks.
• Pan Selection: Use a light-colored metal pan for even baking; glass or ceramic pans may require extra time.
• Slicing Guide: Use a sharp knife and wipe it clean between every cut to ensure clean, beautiful squares.
• Storage: Keep in an airtight container at room temperature for up to three days or freeze for up to two weeks.