When I told my husband, Dan, that I was blogging about Rocky Road Brownies (find the recipe below), he turned to me and said, “The Rocky Road Brownies? That was the best dessert you ever brought home from EatingWell.” He might be right. Although every recipe that chocolate expert Alice Medrich developed for the latest issue of EatingWell is truly amazing, it’s quite possible that these Rocky Road Brownies were the Test Kitchen’s favorite. We happily tested every nuance and fought over the leftovers. Even Deputy Food Editor Jessie Price, who isn’t normally a fan of Rocky Road anything, brought an entire pan home with her one night. They are that good.
More Chocolate Recipes to Try: Decadent Peanut Butter & Pretzel Truffles, Creamy Chocolate Gelato and More
So then Dan said, “Mmmm... Why don’t you make them today?” Ha! (Clearly he had ignored the rest of the to-do list I had just rattled off!) While I did have everything on hand to make them, I decided to keep that idea in my back pocket for Valentine’s Day. We’re not the type to buy gifts for each other on that Hallmark holiday. We just try to do something nice for each other. And for Dan, there’s no better present than his lovely wife making a pan of chocolaty, marshmallowy, nutty brownies. Lucky for me, I know he’ll share.
Rocky Road Brownies
16 (2-inch) brownies
Active Time: 20 minutes | Total Time: 3 hours (including cooling time) | To make ahead: Prepare through Step 3; refrigerate for up to 12 hours. Store brownies in an airtight container for up to 2 days.
1 cup less 1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
2/3 cup coarsely chopped walnuts or pecans
1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips
Per brownie: 190 calories; 8 g fat (3 g sat, 2 g mono); 22 mg cholesterol; 29 g carbohydrates; 19 g added sugars; 3 g protein; 2 g fiber; 60 mg sodium; 89 mg potassium.
Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.
What are you cooking up for Valentine’s Day?