Tomorrow is National Rocky Road Day! Naturally, I’m celebrating over here with some delicious rocky road brownies that are seriously one of the best things I have ever made. Like, I could eat rocky road brownies for ever and be pretty OK with that because they are THAT delicious.
These are super soft and chewy and fudgy, just the way I like my brownies. To make them rocky road-like, I baked dark chocolate chips and peanuts into the the batter and topped them with more peanuts and lots of mini marshmallows, plus some dark chocolate drizzle for good measure. So good! By adding the marshmallows when the brownies are straight out of the oven, it makes the top soft and gooey without being overly sticky, and I used salted peanuts to add a delightful saltiness to the deep chocolate of the brownies. Let’s get on with the recipe now!
- 1/2 cup unsalted butter, melted
- 3/4 semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 dark brown sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 3 tbs unsweetened cocoa powder, sifted
- 1/2 cup flour
- 1/2 cup dark chocolate chips (+ more for topping)
- 1 1/2 cup mini marshmallows (for topping)
- 1/2 cup salted peanuts (+ more for topping)
- 1 tbs vegetable oil (optional, topping)
Combine the flour, sifted cocoa and salt in a small bowl and set aside. In a saucepan on the pan, melt the butter on low heat, stirring with a whisk. As it’s almost completely melted, stir in the 3/4 cup of semi-sweet chocolate chips until completely melted and pour into your mixing bowl to cool for 5-10 minutes. Once the chocolate mixture has cooled, beat in the sugars, followed by each egg and the vanilla, mixing well in between each addition.
Use a spoon or spatula to fold in the dry ingredients until a little white is still showing. Then mix in the 1/2 cup of dark chocolate chips (of course, you can substitute semi-sweet or milk chocolate) and 1/2 cup salted peanuts (or unsalted, it’s your call). Move the batter into a parchment-lined 9×9 inch pan lightly sprayed with cooking spray and spread with a spoon or spatula. Bake on 350 degrees for 30-35 minutes, depending on your oven and pan. Remove when an inserted toothpick in the middle comes out almost clean – they’re fudgy so a few crumbs are good.
Place on a rack and immediately sprinkle with about 1 1/2 cups of marshmallows and a handful of peanuts. As the rocky road brownies cool, the marshmallows and peanuts (but mostly the marshmallows) will sink in and melt slightly. While the brownies cool, melt additional dark chocolate for the drizzled topping by combining the vegetable oil and a large handful of dark chocolate chips in a saucepan (I used the same one as I used for the butter). Melt on low heat, stirring constantly with a spoon. Then use the spoon to drizzle the topping and let the brownies sit until they are cooled and the chocolate has dried (this part may take a while).
Cut and serve, and prepare to be amazed. I suggest a cold glass of milk on the side. This has got to be one of my favorite brownie recipes by a long shot! Enjoy!