2 February, 2013 by shortcaked
HAPPY FEBRUARY. This is a month of cold temperatures and blankets and hot cocoa and snugs.
To honor that, I’m starting the month off by baking something sweet for someone I like. (Okay, it’s sort of to make good on a baked-good promise I made him a really long time ago. Maybe it’s like a 60-40 split. Let’s not get fussy here.) After a lot of back-and-forth wherein I tried to coax particulars out of him (and where I was met with a lot of ‘really I’ll eat anything’) I’ve decided on something fairly quick, pretty easy, and damn tasty.
A, who doesn’t like brownies? And B, who doesn’t like rocky road? Nobody, that’s who. So that’s what he’s getting, and he better enjoy them. (update: he did.) The brownies themselves are actually very straightforward: melt chocolate, mix batter, bake– but me being me, I had to add a few extras. Which is why there are chocolate chips inside. Clearly the author of my base brownie recipe was having an off day and just left that line out.
The brownies themselves took for. ev. er. to bake, and it didn’t help that I kept stabbing the chocolate chunks with my toothpick instead of the actual brownie part. But the resulting baked good is super dark in the chocolate department, super gooey in the everywhere department, and just– well, they’re kind of delicious.
Major Modification time came with regard to the layering; every R.R. brownie I could find on the internet just had marshmallows and nuts dumped unceremoniously on top and melted into one admittedly tasty-looking, but also very sticky, mess. Solution? Set about a quarter of the batter aside and mix it with your mix-ins, then pour on top and bake as planned. Presto: magic layer of nutty, marshmallow-y awesome fused with its sugary cousin the brownie.
(This innovation may or may not have had something to do with the fact that I didn’t want to risk covering my car with marshmallow in the process of transport.)
Now the good stuff. You want to make these yourself, right? Have at it.
Molten Rocky Road Brownies
- 4 ounces unsweetened baking chocolate
- 1/2 cup unsalted butter, sliced into tablespoon-size pats
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cups flour
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1+++++ cup marshmallows (mini, or cut to size)
- 1/2 cup chopped walnuts/pecans/various nuts
- Preheat your oven to 350° and grease an 8×8 glass baking dish.
- Set up a double boiler and melt the butter and chocolate, whisking often to prevent seizing or burning. Remove from heat, then stir in the sugar, vanilla, and egg. Add the flour and salt and continue mixing until batter is smooth.
- In a separate bowl, mix the marshmallows, nuts, and half of the chocolate chips with about a half cup of the brownie batter. Add the remaining chips to the plain batter and pour into your prepped baking dish, then spread the topping-laced batter on top (dolloping it on with a spatula and then smearing it out accordingly seems to work best). Bake 30-40 minutes, or until you get a toothpick that pulls clean of actual brownie batter, not gooey chocolate. Let cool completely, then cut and serve.
Stay tuned for the next installment of February-is-the-most-delicious-dessert-month! And treat yourself (or someone you like) to something chocolatey and delicious this weekend.