“Childhood smells of perfume and brownies.” — David Leavitt
When I started my blog, nearly six years back, my daughters were 8 and 12. I started cooking kids’ recipes with them in a special category on the blog – Cooking with Kids. Now I have a teenager who is ready to go back to school and an adult who just left home and country to join university abroad.
In these six years we made hundreds of warm, sweet and delicious memories together. Now that life is changing for us forever, I just wanted to commemorate this new phase that we are entering as a family with a recipe that all of us have enjoyed a lot over the years. What else but brownies!
My girls are crazy about fudgy brownies with an intense chocolate flavour. This time I decided to take them up a notch topped with marshmallows, chocolate chips and assortment of nuts to make these irresistible but easy Rocky Road Brownies.
I know it is near impossible to make an inedible batch of brownies but if you want to dress them up for a memorable treat, a layer of fluffy marshmallows, assorted nuts and chocolate chips is the yummiest way to do it. The topping is simply spread a few minutes before the brownies finishe baking. The marshmallows come out soft, gooey and perfectly browned.
I hope you are in a mood to enjoy something decadent. We sure enjoyed some wonderful laughs, made more lovely memories with our fast growing kids and a whole big batch of utterly divine Rocky Road Brownies.
1 cup all-promise flour
¼ teaspoon baking powder
1/2 teaspoon cinnamon powder, optional
¼ teaspoon salt
4½ tablespoons unsalted butter, softened
½ cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup brown sugar
A few drops vanilla essence
1/2 cup mixed nuts, coarsely chopped
1/2 cup chopped chocolate chips or large chunks of chocolate (milky or dark).
This Is What You Do:
Preheat oven at 170 degrees C. Grease and flour an 8 inch square pan or line the pan with ightly greased foil sheet for easy removal of brownies from the pan.
Mix together flour, baking powder, cinnamon powder and salt in a mixing bowl.
Mix butter, cocoa and sugars. Also add eggs and vanilla. Stir until smooth.
Mix wet and dry ingredients until just combined.
Pour the batter into the prepared pan and spread it evenly. Tap the pan lightly on work surface to release any trapped air bubbles.
Bake brownies for 30 minutes.
Chop marshmallows roughly into bite size pieces.
Take brownies pan out of oven.
Speinkle marshmallows, nuts and nuts and chocolate chips evenly over the brownies.
Bake the brownies another 5 minutes or till the marshmallows are golden brown.
A knife inserted in the middle should come out moist and with traces of batter on it. Let the brownies cool completely in the pan on a wire rack. Cut into 9 squares.