We are finishing the week on a sweet note – Rocky Road Brownies! O-M-G! These brownies were AMAZING! I could not stop eating them.
This recipe is slightly adapted from The Fat Witch Bakery recipe. I love their original brownie recipe, so I knew this would be good. The original recipe uses peanut butter chips, which I love. I substituted butterscotch chips because I needed to use up the leftovers from the Rocky Road Cookies I made last week. Like I said, these were AWESOME! We both ate way too many of these, but they were worth every single calorie.
Rocky Road Brownies
adapted from The Fat Witch Bakery
- 6 Tbsp unsalted butter
- 2 oz unsweetened chocolate, coarsely chopped
- 1/4 cup semisweet chocolate chips, divided
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup unbleached flour
- 1/2 tsp salt
- 1/2 cup butterscotch chips
- 1/2 cup pecans, chopped
- 1 1/4 cup miniature marshmallows
Preheat oven to 350. Grease and flour a 9×9-inch pan.
Melt the butter, unsweetened chocolate and 2 Tbsp semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.
Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remain.
Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.
Meanwhile, stir the butterscotch chips, pecans, marshmallows and remaining 2 Tbsp chocolate chips into the remaining half of the batter by hand.
Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes.
Remove from oven and let cook on rack for 1 hour. Cut just before serving.