This brownie recipe is FANTASTIC! SO much better than using a brownie mix! The base is thick and fudgy, topped with ooey gooey marshmallow and a perfect chocolate fudge frosting. YUM! I left the nuts our for my no- nut-loving family and the brownies were great, but personally I LOVE the nuts in this recipe and would suggest using them. This recipe makes a lot so it is the perfect treat to share at a gathering. This recipe comes from my old neighbor and friend Helene P. They are a family favorite of theirs and I can see why! Mmmmm
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Rocky Road Brownies
submitted by Melanie~The Sisters Cafe
Brownies:
1 cup butter
4 squares unsweetened chocolate
2 c sugar
4 eggs
pinch of salt
1 1/2 c flour
2 tsp vanilla
1 c walnuts or pecans, chopped
1 lb marshmallows, cut in half or use mini marshmallows
pinch of salt
Melt butter and add chocolate. Remove from heat and add sugar, then one egg at a time, beating after each addition. Add salt, flour, vanilla and nuts. Mix well.
Bake in a 12×15 greased pan at 350 for 25 minutes. While still hot, place marshmallows very close together on top. Return to oven for 5 minutes. Do not brown or let crust. top should be soft. Cool completely and then frost.
Frosting:
1/2 cup butter
4 squares unsweetened chocolate
1/3 c milk or cream
3-4 c powdered sugar
1 tsp vanilla
dash of salt
Melt the butter and chocolate together and then combine all ingredients. Frost brownies. For best results allow to stand for 12 hours (Fat Chance:)
If you double this recipe, use a 1 inch deep cookie sheet and it will fill the whole thing to the top.
{ 11 comments… read them below or add one }
These look fantastic, I am going to have to try these…one question. You said squares of unsweetened chocolate…is each square a 1 oz square?
Hi Nancy,
Yes that the square of chocolate is a 1 oz square! Hope you love the brownies as much as we do:)
These look SUPER rich, just how I like my brownies!
I can’t wait to try these! I was, literally, searching for this recipe just a few days ago. It’s been years since I had these brownies and couldn’t find the recipe. One of my favorite combinations. I think I might add peanuts.
I love that picture. Your straws are so cute in the milk! These look great.
These look great! Do you melt the butter and chocolate for the frosting?
Sonia,
Yes you do melt the butter and chocolate for the frosting. I will note that in the recipe! Thank you for bringing that to my attention!
This is probably a silly question… recipe calls for 15″ x 12″ pan, and a 1″ deep cookie sheet to double the recipe. I haven’t had much luck finding a 15″ x 12″ pan. Is your 15 X 12 pan a cake pan? When say a 1″ deep cookie sheet, do you mind elaborating on the dimension of the cookie sheet? Are you perhaps referring to a 1/2 sheet pan?
Thanks!
HI Kerri,
That is not a silly question! I iwll tell you that the pan I use for this recipe is my Pampered Chef Stoneware rectangular bar pan. It is perfect. I have never doubled it because this recipe already makes a lot! If you are baking for a crowd and you double it then, yes use a 1/2 sheet pan. That should work great!
I just wanted to come back and do an update since I made these. I baked mine in a 9×13 pan for the listed time and they came out perfect. The brownie part of these are to die for! Really, really good. The whole combination is fantastic.
Had the same question as Sonia – thanks for the answer! =)