Wednesday, September 7, 2016

Rocky Road Brownies

I was looking for dessert to make and take to work to celebrate my assistant teachers birthday. She is a chocoholic and loves nuts. However she is not a fan of chocolate cake. There is only one chocolate cake she has every had that she likes. So I knew I needed to stay away from chocolate cake, I did not want to risk her not liking it.

So I decided on a brownie recipe. I originally decided to make a recipe titled "Better-Than-Box Brownies". I figured if this recipe turned out I could use it for anytime I come across a recipe that calls for a box of brownies. But then I thought I can't just take regular brownies. That's when I saw a recipe for Rocky Road Brownies and decided to blend the two together.

The result was perfection! Delicious brownies topped with equally delicious toppings! Plus it got rave reviews from my coworkers and most importantly my assistant teacher!

Rocky Road Brownies



  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 cup + 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup + 2 tablespoons canola oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups all purpose flour
  • 1 cup semisweet chocolate chips
  • Toppings

  • 1 cup milk chocolate chips
  • 1 cup chopped walnuts
  • 10 ounces mini marshmallows
  • Chocolate Drizzle

  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 1 1/2 teaspoons cocoa powder


  1. Move the oven rack to the lowest position of the oven and preheat to 350º F. Line a 9x13 baking dish with aluminum foil, leaving a 1 inch over hang on the sides. Spray with cooking spray.
  2. In a large bowl whisk together the cocoa powder and the baking powder.
  3. Pour the boiling water over top and whisk until smooth.
  4. Add in the chopped unsweetened chocolate and whisk until it is melted.
  5. Whisk in the melted butter and oil, the mixture will not be smooth.
  6. Add in the eggs, egg yolks and vanilla extract. Whisk until everything is combined and the mixture is smooth.
  7. Whisk in the sugar until fully incorporated.
  8. Add in the flour and mix with a rubber spatula until combined. Fold in the chocolate chips.
  9. Pour the batter into the prepared baking dish and spread into an even layer.
  10. Bake until a toothpick inserted halfway between the edge and middle comes out with a few moist crumbs, about 30-35 minutes. Be very careful not to over bake, since the brownies will go back in the oven for a few more minutes with the toppings on.
  11. Remove the baking dish from the oven and reduce the temperature to 325º F.
  12. Top the brownies with the chocolate chips, walnuts and marshmallows. Return to the oven for 3 minutes.
  13. Remove from the oven and cool on a cooling rack. If it is a glass baking dish cool for 10 minutes then remove the brownies, using the aluminum foil overhang, and place on the cooling to cool completely. If it is a metal baking dish, cool for 1 1/2 hours then remove the brownies, using to aluminum foil overhang, and place on the cooling to cool completely.
  14. In a medium bowl whisk together the melted butter, powdered sugar and cocoa powder. If the mixture is too thick add a little bit of milk. If the mixture is too thin add a little bit more powdered sugar. Drizzle the mixture over top of the brownies and let cool before cutting the brownies.

Yields: 24 brownies
*Adapted from Brown Eyed Baker and Six Sisters' Stuff.

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