It’s ooey and gooey and an all around hot mess.
It’s everything you could hope for in a Rocky Road Brownie.
Here’s the thing, I love the crispy sticky outer layer of a fire roasted marshmallow so this is a picture of my idea of the perfect Rocky Road Brownie:
So here’s how you make some awesome brownies:
1 cup sugar
1/2 teaspoon vanilla
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
1/4 cup chopped pecans (we used pecans roasted with our Pecan Pie Spice blend but you can use an kind of toasted or sugared nut!!)
1/4 cup dark chocolate, chopped
about 2 cups marshmallows, enough to cover surface of brownies (I used homemade lavender marshmallows!!)
**All measurements for the topping are guidelines, I have a terrible habit when I’m baking of measuring out things like nuts and chocolate and then adding a handful or two more. So just listen to your heart, you’ll do the right thing.
Line an 8 inch square pan with parchment paper and set aside. Preheat oven to 350 F.
In mixer beat eggs, gradually add sugar and vanilla; beat well. Add melted butter. Combine dry ingredients and add to egg mix until completely combined. Stir in nuts. Pour into parchment paper lined pan and bake for 25 minutes. Take out of oven and throw pecans, chocolate, and marshmallows on top and bake for another 5 mins.
Remove and let cool in pan.
You can stop here and eat your brownies as is or right before serving pop the brownies back in the oven under the broiler set on high until the marshmallows are roasted to perfection.
Whether you prefer roasted marshmallows or perfectly white melty marshmallows, I hope you enjoy!!
Charleston Spice Co.