Gooey, fudgy, or cakey, flavored with chocolate chips, coconut, or nuts, frosted or enjoyed as is, who doesn't love brownies?
In this ultimate guide to America's favorite treat, discover old-time classics such as Chocolate Syrup Brownies and Butterscotch Brownies, and new tastes such as Cranberry Brownies and Malt Brownies. For those who prefer blondies, try Peanut Butter Blondies and Jam Swirl Blondies. Short on time? Turn to Bruce's doctored up brownie mix recipes that include innovative ideas for Baked Alaska, Black Forest Cake, and even S'mores.
Rocky Road candy was popularized in the 1920s, at a time when the roads across the nation were first being paved; the bumps of marshmallows and nuts looked, of course, like old country roads. Since a rocky road was a primitive one, this candy was popularized as a "homemade" Ozark delight. (It was actually a Fannie Farmer recipe picked up by a nut company.) Here we've brought that classic combination of marshmallows, nuts, and chocolate to a doctored brownie mix for a quick and easy treat.
Unsalted butter for the pan All-purpose flour for the pan One 19.9-ounce package brownie mix, or any brownie mix suitable for a 9 X 13-inch baking pan 3 large eggs, at room temperature, lightly beaten 8 tablespoons (1 stick) unsalted butter, melted 1 1/4 cup milk (whole, low-fat, or fat-free) 3 cups mini marshmallows 1 cup chopped walnuts 6 ounces semisweet chocolate chips (about 1 cup), or chopped semisweet chocolate
Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9 X 13-inch baking pan; set it aside.
Place the brownie mix, beaten eggs, melted butter, and milk in a large bowl; stir with a wooden spoon until smooth, then pour into the prepared pan. Bake for 30 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached.
The moment the pan is out of the oven and on a wire rack, sprinkle the marshmallows over the top, followed by the nuts and the chocolate chips. Cover the pan with aluminum foil to hold in the heat for 5 minutes; then uncover the pan and cool for an additional 30 Minutes.
Cut the brownies into 24 pieces while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering tightly with plastic wrap for storage at room temperature for up to 4 days. The brownies can also be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 3 months; allow them to thaw at room temperature before serving.
To vary this recipe
Substitute chopped pecans for the walnuts
and/or
Substitute butterscotch chips • milk chocolate chips • mint chocolate chips • peanut butter chips • or white chocolate chips for the semisweet chocolate chips
and/or
Stir any of the following flavorings into the batter with the milk: 1 tablespoon vanilla extract • 2 teaspoons rum extract • 2 teaspoons ground cinnamon • 1 teaspoon almond extract.
About the Author
BRUCE WEINSTEIN is the author of The Ultimate Ice Cream Book, The Ultimate Party Drink Book, The Ultimate Candy Book. A cooking teacher and a food and travel writer, Bruce’s work has appeared in the New York Times Magazine, Bon Appétit, Gourmet and Wine Spectator. He lives in New York City.
Visit the author's website at www.ultimatecook.com.
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