How To :: Rocky Road Brownies

I’m more excited for the holidays this year than I have ever been. I’m pretty sure the excitement started in July, yes, July. I’ve been doing a bit of Christmas shopping here and there. I’ve been planning holiday craft projects and gathering materials. I’ve also been testing out new cookie and brownie recipes (much to the delight of Bill’s coworkers). I’m way ahead of the game this year.

Sometimes I get an idea for a recipe stuck in my head. It festers there until I make it. Rocky road brownies were the latest.

I’m weird in the way I bake. I never fully follow a recipe, I use it as a guide, and every time I make something I change it up. That is until I’ve got it perfect (my chocolate chip cookie recipe is just about there). These Rocky Road Brownies are way in the beginning stages, I mean I used a boxed brownie mix.

Step 1: Follow the directions on the brownie mix (I used the one to make gooey brownies), spray a cupcake tin with non-stick spray, spoon the brownie mix into the pan (just like you’d do for cupcakes, minus the cupcake papers). Bake them for 5 minutes less than what is recommended.

Step 2: CHOP. I had a container of mixed nuts so I took a handful out and chopped em. I imagine a true rocky road would have more than a few kinds of rocks and definitely lots of different sizes, so I just applied that theory to the nuts.

Step 3: Marshmallows. I didn’t have mini ones so I chopped up some regular sized ones. I kind of liked the look of this in the end, more rough, more rocky road-esque.

Step 4: Chocolate chips. I’m very particular on my chocolate chips. I always use semi-sweet and I much prefer the ghirardelli brand because they are insane. Insanely delicious.

Step 5: Melt your caramel in the microwave (or if you’re super hard core on the stove).

NOTICE: Do not get distracted by chopping, your husband, or your dog. Stay by the microwave. Watch the carmel with a stern eye. If you don’t, this will happen.

Step 6: Pull those brownies out 5 minutes before they’re done. Sprinkle on the toppings (a little from each pile). And drizzle (whats left) of your caramel on top. Pop them back in the oven for another 5 minutes.

I’m still working on this timing of this I’ve got a lot of variables.

1. My oven does not heat to the temp I set it at, it heats about 50 degrees below the setting.
2. My oven does not cook evenly (it’s from 1985, I don’t blame it entirely).
3. Different brownies cook at different temps.

The goal is you want the chocolate and caramel to melt and merge everything together. You also want the marshmallows to get a tad brown, not light on fire, just lightly brown.

So there are several things I’d change the next time I make these.

Less brownie mix and more toppings per cup.
Do not explode caramel all over the microwave.
Perfection of that oven heating business.