By Kelly Bogard
Sometimes in life you hit a rough patch—a time when you just can’t seem to keep your cart on the road for all of the rocks in your way. I seem to be having one of those weeks. With work, home, bills, the hubs and the kiddo, I am just kind of out of it.
I’m not in trouble in any way, but I just need something to lift me back onto the path I call my life. So I decided to do something that makes me totally happy—BAKE! What better to help me through than something named just for times like these? This week definitely called for Rocky Road Brownies.
For Rocky Road Brownies, you will need…
1 stick salted butter
6 oz. bittersweet chocolate
12 oz. dark chocolate chips, divided
2 cups sugar
2/3 cups flour
1/3 cup cocoa
2 cups slivered almonds, divided
10-1/2 oz. miniature marshmallows, divided
Now, I have to tell you, I came up with this one on the fly. And the results were really, really tasty. Today you are getting a recipe for the most amazing brownies ever created in my kitchen.
First things first, preheat your oven to 350 degrees Fahrenheit. Chop the bittersweet chocolate into smaller pieces so it will melt evenly.
Next, combine the bittersweet chocolate, 1/4 cup dark chocolate chips and the butter in a medium pot. Heat over medium-low to slowly melt the chocolate and butter. Stir constantly so you don’t burn the chocolate. Once it is melted and shiny, remove from the heat to let it cool down.
While your chocolate is cooling, mix together your flour and cocoa in a small bowl and set aside.
Now that the chocolate has cooled a bit, combine it in a large bowl with the sugar. Mix well.
Using a mixer, add in the eggs one at a time until they are well combined.
Continue mixing and slowly add the flour and cocoa. Once that is well mixed, stir in one cup of almonds. Spray a 9-by-13-inch baking dish with cooking spray and pour in your batter. Bake for 25-30 minutes or until set.
While your brownies are baking, mix together two cups of marshmallows, one cup of slivered almonds and the rest of the dark chocolate chips. Once your brownies are done, top them with the mixture of marshmallows, almonds and chocolate chips and return to the oven for 3-5 minutes or until the topping is melted.
Remove the brownies from the oven and spread the melted topping over the entire pan. Top with the remaining marshmallows and place the dish under the broiler to toast the marshmallows on top. Be sure to watch it closely so that you don’t burn them. This usually only takes 15-20 seconds.
Let the brownies set for 10 minutes before cutting. A little trick about brownies—if you cut them with a plastic knife, they come out with more even edges and won’t stick to the knife.
This was just the pick-me-up I needed to get through my crazy week. I hope you take some time to unwind from the stress of the rocks in your road. From all of us at Texas Table Top, enjoy!
Recipe: Rocky Road Borwnies
Summary: Moist, gooey, rich brownies with all the extras
- 1 stick salted butter
- 6 oz. bittersweet chocolate
- 12 oz. dark chocolate chips, divided
- 2 cups sugar
- 5 eggs
- 2/3 cup flour
- 1/3 cup cocoa
- 2 cups slivered almonds, divided
- 10-1/2 oz. miniature marshmallows, divided
- cooking spray
- Preheat oven to 350 degrees Fahrenheit.
- Chop bittersweet chocolate into smaller pieces so it will melt evenly.
- Combine bittersweet chocolate, 1/4 cup dark chocolate chips and butter into a small pot and melt over medium-low heat. Stir constantly.
- Once chocolate is melted and combined, remove from heat to cool.
- Mix together flour and cocoa powder. Set aside.
- Add sugar to cooled chocolate, and stir to combine.
- Add in eggs one at a time until well mixed.
- Slowly add in flour mixture.
- Stir in 1 cup of slivered almonds.
- Pour mixture into a prepared 9-by-13-inch baking dish.
- Bake for 25-30 minutes or until set.
- Mix together 2 cups marshmallows, 1 cup slivered almonds and remaining dark chocolate chips.
- When brownies are baked through, pour the marshmallow, almond and chocolate mixture on top and return to the oven for 3-5 minutes or until they begin to melt.
- Remove from the oven and carefully spread the melting topping over the brownies evenly.
- Top with remaining marshmallows.
- Place under the broiler for 15-20 seconds to toast the marshmallows. Watch to prevent burning.
- Let sit for 10 minutes before cutting.
Cooking time (duration): 35-40 minutes
Number of servings (yield): 12-15