In my honest opinion, there’s no such thing as too many recipe books. Well, at least that’s what I tell myself when trying to de-clutter and come up with one reason or another not to throw away one of my recipe books. That being said, I couldn’t resist picking up another recipe book that had “cooking school” titled on the front while browsing through the book store. And let me tell you, this book has some great recipes in it! This was one of them, and I couldn’t wait to make these, although I did make a couple of changes. Personally, I love using light brown sugar in whatever recipes that I can, so some of the white sugar was substituted with brown sugar.
Speaking of culinary school, my classmates gave me a hard time for not bringing in any desserts recently, so this is what they’re getting when we have class tonight. But, my defense stands…I didn’t bring them anything during the last class because it was our first baking and pastry class. We were already sugar overloaded! WARNING: These little guys are RICH. Especially with the garnish. So, if you decide to garnish them…go for it. They really only add to the visual appeal, but it’s not a necessity to add it, and they’re just as yummy as without. 😉
Rocky Road Brownies Recipe:
4 oz. unsweetened chocolate, chopped
1 cup butter, cubed
1 cup granulated sugar
1 cup light brown sugar
1 teaspoon vanilla
1 cup all purpose flour
2 cups mini marshmallows
1 cup chopped pecans or walnuts
1 1/2 cups mini semisweet chocolate chips, divided
Preheat oven to 350 degrees. In a microwave, melt unsweetened chocolate and butter, stir until smooth. Cool. In a large bowl, beat the sugar, eggs, vanilla and chocolate mixture until smooth. Add flour and mix well. Fold in marshmallows, nuts, and 1/2 cup chocolate chips. Spread into a greased 9×13 inch pan. Sprinkle with remaining chocolate chips, bake for 40-45 minutes or until top is set. Cool on a wire rack, cut into bars.
For the Garnish:
After brownies have cooled and have been cut into pieces, top with remaining garnish.