Guys, I’m sorry. I’m trying really hard to keep up the posts here, but honestly I haven’t been inspired. I’m hoping for some sweet Valentine’s Day inspo soon, but right now the rivers of ideas in my brain have run dry.
However, today, we shall feast like kings.
So this happened. Yup. I was sitting home Saturday night, thinking how much I’d love a brownie. Then I saw the marshmallows I made. And the Oxo container filled with walnut halves. And I thought, “Why just REGULAR brownies? Why not SUPER BROWNIES?!” And then while writing this, I realized… rocky road… rocky road of life… because you know, I’m sitting here being dramatic and pouting that I haven’t posted enough at the blog this year (so far). *siiiiiiigh*
The really cool thing about these is that they’re 100% made from scratch. I mean, I didn’t grow the cacao or the walnuts. I probably could- I had an aunt who had a walnut tree in her yard. But I made the marshmallows from scratch, and the brownies. Pretty neat. They’re as homemade as you can get. Look at them:
Right? RIGHT?! Insanity. Insane in the membrane. Intensity in 10 cities.
Imagine, if you will, these babies crumbled- or just plunked- on ice cream. I know. Stop. Your brain is gonna explode. Calm down.
Do they make up for the lack of posts from me?
I hope so. I know that this is just a blog, and its not a big deal. Most people say, “whats the problem? So you stop posting for a month? Who cares?” Well… I do. I started this for a reason, and I kept it going this long for a reason. I don’t want to just disappear for a month!
I will never do that.
Maybe its Julie & Julia syndrome. I started it, I have to finish it. And by finish it I mean, it won’t be over until I actually physically cannot keep up at all and/or I lose all interest.
ROCKY ROAD BROWNIES
Ingredients:
- 1 stick unsalted butter, cut into pieces, plus more for greasing pan
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 12-ounce bag semisweet chocolate chunks
- 2 large eggs
- 3/4 cup all-purpose flour, leveled
- A bunch of homemade marshmallows, cut into smallish chunks (or 1 cup mini marshmallows)
- 1/2 cup chopped walnuts, peanuts or whatever nuts you want (heh heh)
Directions:
- Preheat oven to 350 F. Butter an 8″- square baking dish. Line the bottom with parchment and butter the paper. Set aside.
- In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chunks. Heat, stirring occasionally, just until melted, around 3 to 5 minutes.
- Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
- Remove from oven, and sprinkle with toppings: I did marshmallows first, then chocolate, then nuts, then repeated it. Bake until chocolate chunks are shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into squares.
Note: the marshmallows will de-puff and deflate when cooled. Especially the homemade kind. It’s nothing you did wrong. I promise.
And yes- my marshmallows have bourbon in them. SO?
Soundtrack: “Hurt” – Johnny Cash
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
Show us a recipe like this once a month, and we’ll all be blissfully happy. Quality over quantity right? You’ve just taken Rocky Road to a whole ‘nother level.
Aw… thanks! Thats sweet. Who knew people would love these so much!
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