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Rocky Road started as a flavor of
ice cream, that hard-to-resist combination of chocolate ice cream laced with
chunks of nuts and marshmallows. William Dreyer came up with this cleverly named
ice cream flavor back in 1929, and it was, and still is, a best seller. Its
popularity is probably why the chocolate-nut-marshmallow combination is now
found in so many desserts. I, too, am a fan and I regularly have a batch of
Rocky Road Candy sitting in my
refrigerator, and I love making these Rocky Road Brownies. These brownies are
amazing, with their deep chocolate flavor and dense fudge-like texture topped
with gooey melted marshmallows all jumbled together with chocolate chips and
nuts.
Rocky Road Brownies begin
with a brownie that gets its deep chocolate flavor from unsweetened chocolate, which is chocolate in its rawest form.
This type of chocolate has a strong, bitter taste, which you cannot eat
out of hand but is excellent when used in baking (Scharffen Berger makes
an excellent unsweetened chocolate). These brownies are very similar to the
Katherine Hepburn
Brownies only they contain more flour and double the amount of unsweetened
chocolate which gives them a fudge-like texture and a strong chocolate flavor. Again, as with most brownies, they are simply made using
one bowl and are done when a toothpick inserted into the center comes out
with a few moist crumbs. As soon as the brownies are removed from the
oven, you need to evenly sprinkle the brownies with the miniature
marshmallows (store bought or
home made), chopped nuts (can use chopped almonds, hazelnuts, pecans,
peanuts, walnuts, and/or pistachios), and milk or semi sweet chocolate
chips. The brownies are then returned to the oven for a few minutes so the
marshmallows can melt into a nice gooey layer that holds all the nuts and
chocolate chips in place. |
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