Rocky Road Brownies

by Elizabeth Dengler

I started making these brownies about 10 years ago. The very first time I made them, I was a little intimidated by the “hot” frosting. I’m happy I went for it. These brownies are such a yummy treat and have become a requested favorite of the kids. Stella even requested these as her class treat for her 6th birthday. Because it makes a large 9×13 pan, they are the perfect dessert to bring to a large gathering (I omit the nuts for schools and potlucks). Eight years ago I made these to bring to a company BBQ in Coeur d’Alene. However, the brownies and I never made it; I was rear ended on I-90 on that hot July day. There were 4 of us that all got our cars damaged courtesy of a reckless, teenage driver. My car was totaled, but before the tow truck hauled my car away, I grabbed the pan of brownies that were thrown off the passenger seat and onto the floor of my car. The brownies were still intact, covered in foil, and while they were smooshed up against the one long side of the pan, they tasted pretty darn good that evening as I ate them with my little kiddos. All these years later, I always think of that day whenever I make these brownies. Even though the road can be rocky at times, I’m grateful to keep carrying on.

Rocky Road Brownies
Ingredients:
1 family size box fudge brownie mix (9×13 size)
1 C chopped walnuts (can be omitted or substituted)
1 10 oz bag miniature marshmallows
Chocolate Fudge Icing

Chocolate Fudge Icing:
1/2 Cup butter
4 Tablespoons unsweetened cocoa powder
3 Tablespoons milk
3 Tablespoons water
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

Chocolate Sauce

Directions:
Make the brownie mix according to package directions for “cake like” brownies, fold in your chopped nuts to the batter before pouring batter into the pan. Bake according to package directions, use your 9X13 baking pan.
When brownies are finished baking, turn off your oven and pour the miniature marshmallows over the hot brownies in an even layer. Put your brownies back into the oven for a few minutes until marshmallows are nice and puffy. Then pull from oven and allow to cool.


Once your brownies are cool, make your chocolate fudge icing.


Tip: have everything measured out for your frosting in advance. This frosting comes together quickly and you have to pour the hot frosting over your brownies, so stopping to measure out your sugar will not be to your benefit. In your medium size sauce pan, bring your butter, cocoa, water, and milk to a boil. Remove from heat. Immediately add your powdered sugar and vanilla. Mix well. Pour frosting over brownies while your frosting is still hot. Allow to cool before cutting.

Enjoy!

Do you have a recipe you’d like to share with our readers? Please send it to elizabeth@huckleberrypress.com for the chance to be our featured guest.

Spread the love

Add a Comment

Your email address will not be published. Required fields are marked *