Rocky Road Brownies

When I came across this recipe which essentially seemed like brownies with a touch of s’mores,  I knew I would have to make some!

Ingredients
Original Eganita Adjustment
1 cup less 1 tablespoon all-purpose flour 1 cup less 1 tablespoon whole wheat flour
1/4 teaspoon baking powder 1/4 teaspoon baking powder
1/4 teaspoon salt 1/4 teaspoon salt
4 1/2 tablespoons unsalted butter 4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note) 1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (the only kind I saw at the store was unsweetened and natural)
1 1/4 cups sugar 1 1/4 cups sugar
1 large egg 1 large egg
2 large egg whites 2 large egg whites
2 teaspoons vanilla extract 2 teaspoons vanilla extract
8 regular-size marshmallows 8 regular-size marshmallows
2/3 cup coarsely chopped walnuts or pecans Omitted this ingredient
1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips 1/3 cup chopped semisweet chocolate chips (I inadvertently bought regular size, but this worked fine). Next time, we’ll probably only sprinkle a few chocolate chips, since the brownies are so rich and chocolatey already
Graham cracker crumbs Planning on this next time for some added s’mores flavor and texture..
Directions
Original Eganita Adjustment
1) Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you don’t plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350°F. 1) Line the bottom and sides of a glass 8-inch-square baking pan with foil coated with cooking spray (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.)
2) Thoroughly whisk flour, baking powder and salt in a small bowl. 2) Thoroughly whisk flour, baking powder and salt in a small bowl.
3) 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. 3) 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. Cover the pan and refrigerate for up to 12 hours (I think it’s the longer the better; I refrigerated mine for about 8 hours, I believe). 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 (Don’t forget this step.. I almost did. I ended up only setting mine out for about 20 minutes, and that did work ok).
4) Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows. 4) Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute chocolate chips around the marshmallows (The next time I made it, I used less chocolate on top; the dish really doesn’t need too much more chocolate. Another time, I’d like to try an alternate ingredient such as graham crackers).
5) Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you’re unsure, bake a few minutes longer to make sure the brownies are done in the middle). Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies. 5) Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you’re unsure, bake a few minutes longer to make sure the brownies are done in the middle). Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.

Serving size: 1 brownie. Recipe makes 16 brownies.

Source: Rocky Road Brownies

The final product.. reminds me of s’mores on a campfire!
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About eganita eats

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This entry was posted in 5/5 stars, Boyfriend approved, Dessert, Eganita Kitchen Approved, Vegetarian Friendly. Bookmark the permalink.

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