Rocky Road Brownies

By C Moose

Ingredients

• For brownies:
• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp instant espresso powder
• Melt:
• 2 sticks unsalted butter
• 1 1/4 cups granulated sugar
• Stir In:
• 2 cups semisweet chocolate chips, divided
• 3 eggs
• 2 tsp vanilla extract
• For the topping, heat:
• 1/4 cup heavy cream
• 3 oz. bar milk chocolate, finely chopped
• 1 1/2 cups miniature marshmallows
• 1/2 cup chopped dry roasted peanuts

Details

Servings 16
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350º. Coat a 9X13 inch baking pan with nonstick spray.

Whisk together flour, cocoa powder, baking powder, salt and espresso powder in a large bowl.

Melt butter and sugar in a medium saucepan over medium-high heat until bubbles form around the edge of pan, remove from heat.

Stir in 1 cup chocolate chips until melted, then stir chocolate mixture into flour mixture until combined. Add eggs and vanilla, stir until combined. Gently fold remaining 1 cup chips into batter, spread into prepared pan and transfer to oven.

Bake brownies until edges are set and toothpick inserted in center comes out clean or with a few moist crumbs, about 30 minutes.

For the topping, heat cream until it starts to boil, pour over chopped chocolate in a bowl and cover. Let mixture sit 5 minutes stir until ganache is smooth.

Sprinkle marshmallows and peanuts over brownies. Briefly return brownies to oven to soften marshmallows, 2 - 3 minutes. Drizzle ganache over topping and let cool before serving.