Rocky road brownies – a rich chocolate brownie, topped with toasted marshmallows, chocolate chips, and walnuts.
Every year on the first day of school I make chocolate chip cookies for my son. Its one of those unintentional traditions that my son began looking forward to after his first day of school. This year I thought I would shake things up a bit by making brownies instead. Not our regular Costco ghiradellie box, because those are seriously my favorite! This year we enjoyed warm rocky road brownies right after my son came home from school.
This brownie recipe is very rich with chocolate chunks added to the batter, you could also use chocolate chips or no chips at all. In the last 5 minutes of baking I pulled the brownies out of the oven and topped them with chocolate chips, chopped walnuts, and miniature marshmallows then put them back into the oven. The brownies are best when served warm, trust me you’ll want to experience them when they’re warm and chewy with the gooey toasted marshmallows.
Just a few notes: I baked mine in an 8×8 dish lined with parchment paper. This is my favorite way to make brownies because A) they’re easier to cut by pulling the parchment paper straight out of the pan B) they’re extra thick and who doesn’t love that? It takes about 40-50 minutes for the brownies to bake in the 8×8 pan, 25-30 in a 13×9 pan.
I think subconsciously I was needing the extra chocolate today to deal with the sadness of the little miss starting preschool. Of course it didn’t phase her at all, to her it was as if she’s been going to school all along. So excuse me while I go indulge in another brownie and reminisce about her baby years because before I know it she’ll be heading to college.