If you are looking for the best rocky road brownie recipe on the planet earth, look no further because I have the perfect recipe for you. Seriously, you are going to want to make these PRONTO.
No dillydallying. You need to bake up a batch of these ASAP. They are THAT GOOD!
Try This Mavis’ Rocky Road Brownie Recipe
Last week I received my new set of USA Pan Bakeware and so I thought I’d make something special to break them in.
I was craving chocolate, and well, since our pantry is stocked for winter with just about every ingredient one could possibly want for baking. As I was looking around the cupboards I spied cocoa powder, nuts and marshmallows and decided to whip up a batch of brownies.
Fully loaded rocky road brownies that is. And let me tell you Bob, I was not disappointed.
This recipe is quick, easy and satisfying. The only down side to baking these rocky road brownies is that you’ll need to find something to do for an hour after taking them out of the oven so they’ll have the proper amount of time to cool.
Do not, I repeat do not cut into these brownies any sooner.
They really do need an hour or so to cool down and set up properly. Also, the batter is super thick, so take care to spread the batter evenly in the pan.
Who needs television when you have brownies in the oven?
Chocolate, toasted marshmallows and nuts. Mmm Mmm good!
These brownies. They are perfection in a pan. 🙂
I hope you like them as much as we do.
~Mavis
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Mavis’ Rocky Road Brownie Recipe
Ingredients
- 3/4 cups all purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 1/2 tablespoons unsalted butter at room temperature
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 tablespoon light corn syrup
- 1 cup chocolate chips
- 1 cup chopped nuts {I used walnuts}
- 1 1/2 cups mini marshmallows
Instructions
Preheat oven to 350 degrees.
Combine the first 9 ingredients in a large mixing bowl and mix on medium speed for 2 minutes.
Fold in the chocolate chips, nuts and marshmallows, making sure all everything is coated well.
Spoon into a well greased 8×8 baking pan.
Bake at 350 degrees for 35 – 38 minutes or until a toothpick inserted in the center of the pan comes out clean and the brownies have moved away from the sides of the pan slightly.
Cool brownies in the pan for 1 hour before slicing.
Notes
Makes 16 brownies.
Elle says
Absolutely the best bakeware ever. I replaced all my ‘crap’ when this came to a store near more. Big plus is made in the USA!
The brownies look delish! Alas, I am nowhere near my wedding weight 😉
Carrie says
Could you omit the corn syrup or replace it with something?
Mavis Butterfield says
I’ve only ever used corn syrup, but maybe someone else will have a suggestion.
Sharon says
I want to make this so bad but hubby can’t have corn syrup so we don’t have it. Wonder if none will be ok??? Want to make these so bad.
Dee says
maybe your husband can have rice syrup?
Mel says
I’d be tempted to use chocolate syrup. I don’t know if it would work in quite the same way, but chocolate syrup usually contains corn syrup, and it’s only a tablespoon. The recipe also already has eggs as a binder and sugar for sweetness.
Annette says
Do you follow the pan instructions to not use Pam and hand wash? What type of knife do you cut them with to not scratch the pan?
Mavis Butterfield says
I always use butter to “grease” my pans and yes, we hand wash the pans. I used a butter knife to cut my brownies, taking care to not scrape it along the bottom of the pan.
Jen says
Sounds good. BTW, isn’t the possessive of Mavis “Mavis’s”? Don’t you pronounce it with three syllables?
Meg B. says
No. When a word ends with an “s” or a “z” you simply place the apostrophe on the end, as she did. The pronunciation, however, is as you said. It is pronounced with three syllables.
Jen says
Huh? Well, this seems like something we all might need to look into. Turns out my grade school teachers had it wrong!
Nanci Fitschen says
Plastic knives work good to cut brownies. They look yummy.
Mavis Butterfield says
Hey, that’s a great idea Nanci! 🙂
Rebecca says
Yes, plastic knives for brownies give you a cleaner cut, since the plastic doesn’t gunk up as much while cutting. Down side is that you have less chocolate deliciousness to scrape/sneak/eat.
Angela W. says
Pan size seems to be missing from the directions. Is it an 8 x 8 or a 9 x13 pan? Is it possible to add to the directions? Thanks, Mavis.
Angela W says
OkAY! It’s offical — I need caffeine. I caught my error. I see it is in fact in the directions, and I am officially experiencing an air head moment. Thank you for reading and laughing right along with me.
Carolin says
Do you bake these in a convection or regular oven?
Yours look so incredibly delicious, while mine ended up rather dry after 35 minutes at 350 f in a convection oven. I also omitted the nuts (small kids eating) and had to swap corn syrup for a kind of pear molasse (Birnel – not sure how to translate this properly). Maybe this also influenced the consistency, but I just can’t get corn syrup.
Mavis Butterfield says
Hi Carolin,
I used a regular oven, and used nuts and corn syrup in my recipe as written above. Replacing the corn syrup for pear butter would change the consistency as would cooking the brownies in a convection oven.
“For breads, cakes, and other desserts, the rule of thumb for convection oven conversion is to reduce the temperature by 25°F and keep the time constant. For example, if a conventional oven recipe calls for the bread to be baked at 325°F for 1 hour, then in a convection oven you should cook it at 300°F for 1 hour.”
Carolin says
Hi Mavis, thanks a lot for the info. I guess I will need to make them again asap at the right temperature
lynne says
These are currently in the oven…I am a little concerned, as they’ve been in the oven for an hour, and have not set. I read, and reread the directions, and yes…I’ve followed correctly.
Help!
Carole says
Made these twice now and they are fantastic. Thanks for the recipe.