This brownie recipe is from Alice Medrich‘s Chewy GooeyCrispy Crunchy Melt-in-Your-Mouth Cookies book. These are airy light brownies with a delicate crumb. They are also gooey from the marshmallows and the melted chocolate chunks, and crispy and crunchy from the nuts. To sum it up in one word - it is DELICIOUS without being overtly sweet. The double dose of chocolate from the chunks as well as the cocoa are a chocolate lovers dream.
As you can see from picture 3, that I have left out the chocolate chunks from a third of the brownies and I personally preferred that part of the tray, but the chocoholics loved the rest. So, if you are in the chocoholic camp, add the chunks, otherwise leave them out and the brownie will still be DELICIOUS.
Rocky Road Brownies
Picture 2 - After baking
|Picture 3 - Before baking|
4 oz unsweetened chocolate
8 tablespoons unsalted butter
½ cup plus 2 tbsp (2.75 oz) unbleached all purpose flour
¼ teaspoon baking powder
3 large eggs
1 ¼ cups (8.75 oz) sugar
¼ teaspoon salt
12 marshmallows quartered
OR 4 oz chewy caramels, cut into ½ inch cubes (Werther’s is recommended)
OR a combination of 9 marshmallows and 3 oz caramels
3 oz bittersweet chocolate chopped into chunks
1 cup (3.5 oz) coarsely chopped walnut pieces
Note: I used the marshmallow caramel combination
Equipment: A 9 inch square metal baking pan, the bottom and all 4 sides lined with foil
1. Preheat oven to 350°F. Position a rack in the lower third of the oven.
2. Melt the chocolate and butter in a heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the chocolate is melted and smooth. Remove the bowl from the water and cool to lukewarm.
3. Combine the flour and baking powder in a bowl and mix together thoroughly with a whisk or fork.
4. In the bowl of a stand mixer or a regular mixing bowl (if using a handheld mixer), combine the eggs, sugar, and salt. Beat on high speed until the mixture is thick, pale yellow and about double in volume 9about 2 minutes in a heavy duty stand mixer or a bit longer with a handheld mixer). Scrape the warm chocolate over the eggs. Fold with a large rubber spatula until the chocolate is partially incorporated.
5. Sift the flour mixture over the top and fold just until the chocolate and the flour are blended into the batter. Scrape the batter into the lined pan and tilt the pan to level the batter.
6. Distribute the marshmallow and caramel pieces all over the brownies. Poke the marshmallow pieces into the batter, leaving the tips exposed. Sprinkle the chocolate and nuts around the marshmallow and caramels.
7. Bake for 20 to 25 minutes until a toothpick inserted in a cakey part of the brownie comes out with a few moist crumbs.
8. Cool on rack. Lift the edges of the foil to transfer the brownies to a cutting board. Cut into squares. Serve warm or at room temperature.
Yield: sixteen 2 ¼ inch brownies