Description

These rocky road brownies are fudgy and thick, plus they have toasted marshmallows on top! Gooey, chocolately perfection.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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).

Notes

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.

Prep Time: 2 hours 15 mins
Cook Time: 35 mins
Category: Dessert
Cuisine: American

Keywords: rocky road brownies, brownie recipe, marshmallow brownies