My dad has always loved Rocky Road ice cream. One of my most vibrant memories as a child was fishing out the “gross” almonds and “icky” marshmallows so that I could enjoy the chocolate ice cream sans a crunchy or fluffy interruption.
Twenty years later, I’m baking brownies and finding any excuse to work marshmallows and salted almonds into a dessert that needs little more than a napkin and an ice-cold glass of milk. The setup on this one is simple: Homemade brownies are baked and then topped with chocolate chips, salted almonds and mini marshmallows before going back into the oven for a burst of heat that makes the ‘mallows melt into the fudgy base below.
I have enough experience in the world of brownies to know that nuts can be a total turnoff to some. But have no fear. Skip them in the topping, or take your pick of the brownie lineup below. There’s a little something for everyone…
- Cheesecake Brownie Bites
- Pecan Pie Brownies
- Brownies In a Jar
- Red Velvet Cheesecake Brownies
- Classic Brownies
And finally, no foray into brownies would be complete without a shout-out to the Edges Only brownie pan, which, contrary to my level of obsession and constant hawking, I did not invent nor do I own stock in. But a girl (with brownie batter on her chin and marshmallow on her camera lens) can certainly dream…
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.
Marshmallow Brownies with Salted Almonds
Yield: 16 (1-inch) brownies
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
- 1/3 cup semisweet chocolate chips
- 1 1/4 cups mini-marshmallows
- 1/2 cup salted almonds, roughly chopped
- Special equipment: An 8-inch square baking pan
- Preheat the oven to 325°F and line the pan with parchment paper or foil leaving an overhang on two sides.
- Combine the butter, sugar, cocoa and salt in a heatproof bowl or saucepot. Set the bowl atop a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it's melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.
- Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it's fully incorporated. Spread the batter into the prepared baking pan.
- Bake the brownies for 15 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove the brownies from the oven and immediately sprinkle them with the chocolate chips, mini marshmallows and chopped almonds. Return the brownies to the oven for about 5 minutes, just until the marshmallows begin to melt. Remove the brownies from the oven and let them cool completely on a wrack.
- Using the parchment paper or foil overhang, lift the brownies out of the pan, and slice and serve.
Brownie batter recipe adapted from BitterSweet.