These rocky road brownies represent my love of all things chocolate, and secondly, my coping mechanisms when left home alone while Bjork travels for work.
So how about making a pan of Rocky Road brownies right before he leaves for his next work trip? Leaving me, myself, and I with a pan of brownies to enjoy all by myself?
On second thought, this was not such a good idea. Nevermind the fact that these come from Eating Well magazine… me and a pan of brownies left alone are not to be trusted.
Good thing my sister is coming to help me finish these off. And maybe lock them away from me.
These rocky road brownies are fudgy and thick, plus they have toasted marshmallows on top! Gooey, chocolately perfection.
- 1 cup less 1 tablespoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 1/2 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 1 1/4 cups sugar
- 1 large egg
- 2 large egg whites
- 2 teaspoons vanilla extract
- 8 regular-size marshmallows
- 1/3 cup white chocolate chips
- 1/3 cup milk chocolate chips
- Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray.
- Thoroughly whisk flour, baking powder and salt in a small bowl.
- Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
- Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Sprinkle chips over the top.
- Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. Let cool completely in the pan on a wire rack for about 2 hours. Cut into 16 brownies (190 calories each).
These were delicious, ultra-chocolately brownies with golden marshmallow tops. Here are my two notes-to-self for next time I make these:
1. Make more batter (so that they could be thicker). I’m not one for a thin brownie, even if it has less calories.
2. Try to adjust the timing of the marshmallows so that they don’t get quite so brown. They weren’t burnt, but the were tricky to work with once they had cooled, and they weren’t pillowy-soft unless I heated them up.
So, going back to the original reason I made these… does your spouse or significant other travel for work? I am such a baby, but even just a few days seems like an eternity without Bjork around.
How do you survive being alone (besides devouring a pan of brownies)? I need new coping strategies.