Rocky Road Brownies

15 Reviews
From: EatingWell Magazine January/February 2011

These super-rich brownies made chocolaty with plenty of cocoa powder have less fat than other brownies, but stay extra gooey and good with marshmallows, nuts and chocolate chunks on top.

Ingredients 16 servings

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  • 1 cup less 1 tablespoon all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons unsalted butter
  • 1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 8 regular-size marshmallows
  • 2/3 cup coarsely chopped walnuts or pecans
  • 1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips

Preparation

  • Active

  • Ready In

  1. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you don't plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350 °F.
  2. Thoroughly whisk flour, baking powder and salt in a small bowl.
  3. Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350 °F.
  4. Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows.
  5. Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you're unsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.
  • Make Ahead Tip: Prepare through Step 3; refrigerate for up to 12 hours. Store brownies in an airtight container for up to 2 days.
  • Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.

Nutrition information

  • Serving size: 1 brownie
  • Per serving: 190 calories; 8 g fat(3 g sat); 2 g fiber; 29 g carbohydrates; 3 g protein; 29 mcg folate; 20 mg cholesterol; 20 g sugars; 0 g added sugars; 118 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 1 mg iron; 60 mg sodium; 89 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 2 fat

Reviews 15

January 12, 2014
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By: EatingWell User
Da Bomb! These are definitely a rarely but man the were good!
May 29, 2013
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By: EatingWell User
Are you kidding me?? Please people, this is not healthy and why is this eating well magazine posting these junk recipes with horrible ingredients. No wonder why America is so fat. Cons: This is the worst thing you can make for yourself
March 04, 2013
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By: EatingWell User
Delicious! These brownies were AMAZING! I have never made a brownie 'just right' because they are always too gooey/not gooey enough/too crisp on the outside etc. But I finally succeeded with this recipe. I used chopped mixed nuts instead of walnuts and will be making these again and again! Pros: Density, taste... EVERYTHING Cons: Small areas with no marshmallows or nuts burnt slightly
June 28, 2012
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By: EatingWell User
Yes, these where great, but NOT healthy I used whole wheat pastry flour.. Maybe the only thing healthy about this recipe, plus organic eggs, and walnuts. I thought this was going to be a healthy recipe, But I knew from reading it , it was not going to be. Although I did give a try, and it was very good. How could it not be, with all the Unhealthy ingridiance in this. Marshmellows are ALL High fruitose corn syrup, and all the other sugar in this,which are all Artery clogers. Encluding regular sugar. To use fake sugar, causes cancer.. I think Eatting Well should be ashamed of them self to say this is healthier to other high cal brownies.Cause it is not healthier. I would NOT recommend this recipe as being healthy in any way, shape or form Pros: Great tasting, Cons: Marshmellows are all ,High fruitose corn syrup.
June 18, 2012
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By: EatingWell User
For the topping I used pecans and Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips used only about 6 marshmallows, which was plenty. I used Hersheys Cocoa 100% Cacao Special Dark blend of natural & dutched cocoas. I put in the frig for 2 hours as the recipe suggested to rest it. Cut into 16 squares for a group of women and it was hard to eat just one. Absolutely delicious. Will make over and over again. My husband loved it too! I read the reviews after I made them but will definitely try whole wheat flour next time.
April 07, 2012
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By: EatingWell User
Glorious! These brownies are SO gooey! I made these for a holiday dinner and I have a feeling they are going to replace my cookie dough truffles as the dessert most requested for me to bring! (I substituted with whole wheat flour, raw sugar, and semi-sweet baking chips--and they were still the tastiest I've ever had!) Pros: Gooey and yumm-o! Not difficult to make. Cons: Ultra-rich! May need to cut into small pieces AND drink milk when eating
March 18, 2012
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By: EatingWell User
I'm not a big chocolate or brownie person, but these are wonderful. I wanted to make brownies for an event that I was hosting and these sounded really good, but I didn't really plan to eat any. I couldn't stop! I cooked them for 30 minutes and they turned out perfect.
March 12, 2012
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By: EatingWell User
I just tried these for the first time and...wow! I used all whole-wheat pastry flour and cut the recipe in half (it's just me and my bf, so we didn't need 24 brownies). I threw on a few white chocolate chips just to use them up, added a nice color contrast. Delicious warm, can't wait to see if they're still the same cooled. Sometimes pastries using wheat flour get a little gummy when cold, hopefully these don't! Will definitely make them again...and again...and again... Pros: Very chocolatey, chewy
May 19, 2011
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By: haleak2
Fantastic! These Rocky Road Brownies are fantastic! They have just the right amount of sweetness and are deliciously chewy. I recommend serving them while they're still a bit warm, but they're great cooled as well (and easier to cut). Even my friends who aren't into healthier alternatives loved these brownies. I've served them on multiple occasions...always a hit and never a brownie left over. I follow the recipe exactly as it appears. Pros: Chewy, Sweet

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