Rocky Road Brownies

Ingredients

• 0.75 cup Butter (melted with chocolate)
• 4 oz Chocolate chunks (for melting)
• 1 cup Granulated sugar
• 3 Eggs (large)
• 2 tsp Vanilla extract
• 1 tsp Almond extract
• 1 cup Dutch process cocoa powder (sifted)
• 1 cup All-purpose flour (sifted)
• 1 tsp Kosher salt
• 1 cup Chocolate chunks (for folding in)
• 0.75 cup Almonds (chopped)
• 1 cup Mini marshmallows
• 1 cup Marshmallow fluff (warmed until pourable)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a microwave-safe bowl or over a low burner, melt 4 ounces of chocolate chunks and 3/4 cup of butter together. Once melted, set aside for a few minutes to cool slightly.

3. 3

   In a separate large bowl, whisk together 1 cup of granulated sugar and 3 eggs until the mixture becomes slightly paler in color.

4. 4

   Roughly chop 3/4 cup of almonds. Tip: Press down on the almonds with the flat side of your knife first to create flat spots; this prevents them from rolling or jumping off the cutting board while chopping.

5. 5

   Pour the cooled butter and chocolate mixture into the egg and sugar mixture. Add 2 teaspoons of vanilla extract and 1 teaspoon of almond extract, then mix until well incorporated.

6. 6

   Sift 1 cup of Dutch process cocoa powder and 1 cup of all-purpose flour into the wet ingredients. Add 1 teaspoon of kosher salt.

7. 7

   Mix the batter on low speed just until the flour and cocoa are incorporated, scraping down the sides of the bowl as needed.

8. 8

   Remove the mixer and use a spatula to fold in 1 cup of chocolate chunks, the chopped almonds, and 1 cup of mini marshmallows by hand.

9. 9

   Crumple a piece of parchment paper, then flatten it back out to line an 8-inch or 9-inch square baking pan. This helps the paper fit the corners better.

10. 10

    Transfer the thick brownie batter into the prepared pan and spread it evenly.

11. 11

    Microwave 1 cup of marshmallow fluff for about 30 seconds until it is warm and pourable. Watch it closely as it may expand rapidly.

12. 12

    Make small pockets or dents in the brownie batter with a spoon. Pour the warmed fluff into these pockets and use a knife or skewer to create a swirl pattern on top.

13. 13

    Bake in the preheated oven for approximately 25 minutes. Test for doneness with a toothpick; it should come out with a few moist crumbs attached.

14. 14

    Allow the brownies to cool completely to room temperature in the pan. Use the parchment paper to lift the brownies out before cutting into squares.

Notes

Dutch process cocoa is recommended because it has a neutral acidity and earthier flavor that won't react with leaveners. If you have nut allergies, a commenter suggests substituting graham cracker chunks for the almonds to create a s'mores variation.

Nutrition per serving

• brownies
• baking
• dessert
• rocky road
• chocolate
• marshmallow
• almonds