Rocky Road Brownies

Dear Baking Girl,

Feeling a little nutty and craving something s’more-esque? Then the Rocky Rock Brownie is perfect for you!

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Recipe Adapted from:


Rocky Road Brownies:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsaltedbutter, cut into pieces

1cup (200 grams) granulated whitesugar

1 teaspoon purevanillaextract

2 largeeggs

3/4 cup (95 grams) all-purposeflour

1/4 teaspoon salt


1/2 cup (85 grams) semi sweet or milk chocolate chips

1 cup (250 ml) miniature marshmallows (store bought orhome made)

1/2 cup (50 grams) chopped nuts (walnuts, pecans, almonds, hazelnuts, peanuts, and/or pistachios)

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Rocky Road Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.

Pour into the prepared pan and bake for about25 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 chocolate chips, miniature marshmallows 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.

Makes 16 brownies.

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