Rocky Road Brownies: Easy Brownie Recipe Variation
Rocky Road Brownies are just too easy and too good.
Just a brownie mix and a few toppings and – presto! – you have a bakery-style brownie that will be the heartthrob of chocoholics you know.
The “Rocky Road” flavor’s origins lay in the ice cream industry. William Dreyer, partner to Joseph Edy (of Edy’s Grand Ice Cream), is credited with inventing the flavor in 1929. At the time, commercial ice cream was produced in just three flavors – vanilla, chocolate, and strawberry – and served as sundaes. Dreyer dressed up a dish of chocolate ice cream with chopped nuts and marshmallows cut with his wife’s sewing shears. Chocolate chips were later added to the mix. The resulting Rocky Road became Edy’s Ice Cream’s first blockbuster ice cream flavor.
Since then, the combination has been transferred to other desserts, as here, with runaway results. Try these amazing brownies for yourself and see.
Prep time: 10 minutes
Bake time: 30-40 minutes, divided
Makes 25 bars
Ingredients
1 18-ounce brownie mix (or your favorite brownie recipe, like Easy Brownies)
2/3 cup vegetable oil
¼ cup water
2 eggs
1 cup semi-sweet chocolate chips
1 cup miniature marshmallows
½ cup chopped pecans, walnuts, or almonds
Directions for Rocky Road Brownies
- Preheat oven to 350º F. Line an 8 x 8 baking pan with
parchment paper or aluminum foil, allowing ends to drape over edges of the pan.
Spray the pan liner with vegetable spray. Set it aside.
- Pour brownie mix, vegetable oil, water, and eggs in a medium
bowl. Stir ingredients together with a large spoon until blended, about 50-60
strokes, until dry mix particles are absorbed.
- Pour brownie batter into prepared pan. Spread evenly. Bake 30-35
minutes until a toothpick inserted in the center comes out slightly sticky. (You
will bake the brownies another 5 minutes).
- Remove pan from the oven. Sprinkle ½ cup semi-sweet
chocolate chips over the hot brownie surface. Cover the pan with another baking
tray. Let the chips stand for 4-5 minutes until they are shiny and soft. Remove
the baking tray used to cover the pan. Use an angled spatula or a knife to
spread the chips across the brownie surface, like a thin layer of icing. Top
with marshmallows, the remaining chocolate chips, and chopped nuts. (By
sprinkling toppings onto melted chocolate surface, you help them adhere to the
brownies.) With a flat spatula, press down the toppings into the brownie.
- Return the baking pan to the oven. Bake for 5 minutes more
or just until the marshmallows begin to puff and expand.
- Remove brownies from the oven. Allow them to cool on a wire
rack for 30 minutes.
- For cleanest cuts, set cooled brownie pan in the
refrigerator fro 30-60 minutes. Remove pan from the refrigerator. Grasp foil or
paper liner edges on sides of the pan and lift the brownie out. Set it on a
cutting board. Peel away foil or paper layer. Use a sharp knife to cut
brownies.
- Store brownies in an airtight container in the refrigerator.
Special Baking Tips for Rocky Road Brownies
- You can add ½ cup extra chocolate chips or nuts (or both) to
brownie batter before baking.
- Rocky Road Brownies are easier to cut cleanly with a cold, greased knife. Place the greased knife in the refrigerator before you begin mixing the batter together. By the time the brownies are baked, cooled, and frosted, the knife will be cold. Alternatively, you can run cold water over the knife before cutting the brownies.
See more fun brownie recipes on our Brownies Pinterest board.
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