Rocky Road Brownies

I’ve never in my life had Rocky Road ice cream (for those of you who don’t know what this is: it is chocolate ice cream with nuts and marshmallows).  For some reason, I never thought it sounded good or I always thought there were better ice cream flavors (coffee, peppermint, mint chocolate chip…, I’m getting hungry for ice cream now).  I found this recipe for Rocky Road Brownies, and these caught my fancy.  I think it was the lightly roasted/browned marshmallows on top that appealed to me.  As I was whipping up this recipe, I looked up some more about the history of the rocky road.

First, William Dreyer, one of the founder’s of Edy’s Ice Cream, cut up walnuts and marshmallows with his wife’s SEWING SCISSORS (crazy?) and added them to this chocolate ice cream in 1929.   It’s been said that he used his wife’s sewing scissors because at that time, only large marshmallows were being produced.  I couldn’t prove that, but it sounds plausible. He based this mixture on a similar candy bar his partner, Joseph Edy, had created.

The name was created to give people a laugh and a smile amidst the Great Depression.  It’s amazing the complex history of a popular ice cream flavor.

For the brownies, they mimicked the main flavors of chocolate, marshmallow, and nuts.  Real Rocky Road ice cream is made with almonds, but I made them with walnuts because that is what I prefer.  Do what you want.

Begin by preheating your oven to 350 ˚F.  Next, spray an 8 x 8 in. square pan with cooking spray. Chop up your pecans or almonds (whichever you prefer). 

Put chopped nuts, marshmallows, and chocolate chips in a small bowl and mix together.  Set aside.

In a large bowl, combine melted butter, sugar, and vanilla until blended.

Lots of sugar.

Add one egg at a time mixing well after each addition.

Add cocoa, flour, and salt and stir the batter until everything is fully incorporated. (Cocoa=pure joy)

You notice the beater.  That is from my KitchenAid mixer.  It was so nice to come home and use it.

Spread the brownie batter into the prepared pan trying to spread the batter as evenly as possible. 

Sprinkle the almond/marshmallow/chocolate mixture over the top of the batter.  Again, try to spread the mixture evenly.  Using the back of a spoon or your fingers (why bother getting a spoon dirty when you have 2 beautiful hands), gently press the topping mixture into the batter.  This will ensure that the topping backs into the brownie and won’t fall off the top once baked.

Bake for 30 minutes or until done.  The marshmallows will be slightly crisp and golden.


Recipe from: Savory Sweet Life

Recipe:Rocky Road Brownies


Knock You Naked Brownies

At the end of the semester, I had some ingredients that I wanted to use up.  I stumbled upon a recipe for these brownies, and these were perfect for the random ingredients I had on hand.

With a name like Knock You Naked Brownies, I was ready to find out what these brownies were all about.  These treats are dressed-up brownies (actually made with chocolate cake mix)  with caramel, chocolate, and nuts. I skipped the nuts, so anyone with nut allergies could sample these delectable treats.

I took this treat to a little crew get-together.  The 9 of us dug into the brownie pan with forks and spoons. Who needs plates and napkins?  We woofed these brownies down in 10 minutes flat.  And, boy were they deeeelicious.

Now on to the brownies.  Begin by preheating the oven to 350˚F.  In a large bowl, mix together the cake mix, chopped pecans (optional), 1/3 cup evaporated milk, and the melted butter. Stir together until combined.  This mixture will be very thick.

Press half the mixture into a greased 9×9 inch baking pan. 

Bake for 8-10 minutes.

In a double boiler, melt the caramels with the additional 1/2 cup of evaporated milk.  I tried to melt these in the microwave.  FAIL!    The caramels never fully congealed with the evaporated milk.  The original recipe called for melting the caramels in the double boiler, so that is what I suggest. 

When the caramels are melted and all mixed with the evaporated milk, pour over the baked brownie base.

Sprinkle chocolate chips evenly over the caramel.

With the remaining brownie dough, turn out onto plastic wrap.  Use your hands to press the dough into a large square a little smaller than the pan.  Flip layer onto caramel layer.  Bake for 25-35 minutes.  Remove from the oven and let cool.  Put these brownies in the fridge for a few hours, so they can set up.  I know they will look so delicious and welcoming, but this is a necessary step.

Sadly, my camera was being borrowed at this time, so I wasn’t able to take pictures of these last few steps.  Have faith that you know what you are doing.  I have faith in you.

Remember how I said that 8 friends and I devoured these brownies in under 10 minutes.  Well, I didn’t get a picture of the final product, but here’s what it looked like after we had had it.

Recipe from: The Pioneer Woman

Recipe: Knock You Naked Brownies