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…
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- 10 tablespoons (1 ¼ sticks) unsalted butter
- 1 1/4 cups sugar
- 7/8 cup 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
- 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.
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Brownie batter recipe adapted from BitterSweet.