Rocky Road Brownies
When Inspiration Bakery and Mixes Founder, Debbie, was growing up, her mother, an avid baker, would occasionally make brownies. It was a real treat for Debbie because her mother did not make them very often. Debbie's mom used her Better Homes and Gardens cookbook (which Debbie still has today) but substituted for the unsweetened chocolate squares by adding 6 tablespoons of unsweetened milk chocolate cocoa powder to equal 2 ounces of unsweetened cocoa squares. You see the family couldn’t afford the luxury of the unsweetened cocoa squares, so as mom did her magic in the kitchen, she came up with a great substitute. She made a notation in pencil in her cookbook about this substitution and Debbie can still read it there today. When Debbie and her sister, Cathy, were teenagers, they started making the brownies, first making them their mom's way. After a while, they decided they had to create a little magic of their own. They started melting marshmallows on top of the brownies and spreading the marshmallows while warm. After cooling the marshmallow-covered brownies, they covered the marshmallow layer with buttercream chocolate frosting. Oh soooo good! Debbie later found a Rocky Road Brownie recipe that offers another way of making her mother’s brownies only gluten-free with Inspiration Bakery and Mixes Fudgy Brownie Mix. Debbie really loves them, and we're sure you will too.
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Bowls (2)
- Wire Whisk
- Spoon (large)
- 8" by 8" or 9" by 9" Baking Pan
- Spray Oil or Shortening
- Cookie Sheet
- Cooling Rack
- Plastic Cling Wrap or Sealable Container
- 1 Bag Inspiration Bakery and Mixes Fudgy Brownie Mix
- 1/2 Cup Oil, Butter, or Margarine If you use coconut oil, reduce the amount of coconut oil to 1/3 cup. It will also need to be melted first, then slightly cooled, but not cooled enough to become solid again.
- 1 Teaspoon Vanilla Extract
- 3 Eggs (whole)
- 1 1/2 Cup Mini-Marshmallows
- 1/2 Cup Semi-Sweet Chocolate Chips
- 1/2 Cup Nuts (chopped) Some choices: peanuts, macadamia nuts, pecans, hazelnuts
- Pre-heat oven to 350° F.
- In a bowl, combine wet ingredients with your wire whisk.
- With a large spoon, add the Inspiration Bakery and Mixes Fudgy Brownie Mix and stir well. The batter will be thick.
- Pour the brownie mixture into the greased pan, using a spatula to clean out the bowl, and spread the batter evenly to reach all four corners of the pan.
- Put the baking pan in the oven and bake for 20-22 minutes till the brownie edges begin to pull away from the pan.
Add the Toppings
- When baked, remove your brownies from the oven and drop the mini-marshmallows on top, then the chocolate chips, and then the chopped nuts.
- Cover brownie pan with your baking sheet and let your brownies sit for 3-4 minutes until the marshmallows start to soften and the chocolate chips look like they are warm.
- Place your brownie pan on a cooling rack, uncovered, for 2 hours or until completely cooled.
- Dip a kitchen knife in hot water on it. Use the hot knife to cut your brownies into 16 pieces (four cuts in one direction and four cuts 90° to the first cuts). As you make your cuts, you will need to place the knife in the hot water often. The hot knife keeps the toppings in place.
- Your Rocky Road Brownies are ready to eat! Enjoy:)
- Your Rocky Road Brownies can be covered with plastic cling wrap, or placed in an air-tight container, and refrigerated. You can also freeze them in a freezer bag or freezer container. If you keep them on the counter, be sure to cover them with plastic cling wrap or put them in a sealed container.