If you are craving chocolate, are up for a no-stress baking project and happen to have some marshmallows, chocolate chips, and nuts, how about a batch of Rocky Road Loaf Pan Brownies?
This is a recipe I’ve been baking in different forms and fashions for many years, but this latest rendition is probably the best so far. It’s adapted from the Glass Dish Brownies. I streamlined it a bit, halved it to fit a loaf pan and added the rocky road topping.
The brownies come out a little gooey at first, which you may or may not like. I’m not a fan of gooey brownies, so I let them cool for a while then freeze briefly to set the chocolate. Once set, the brownies are firm and easy to cut.Here’s the recipe. If you have some Teddy Grahams around, they are a nice addition! You may even want to use them instead of the nuts.
Update! The recipe doubles well, so I added some notes on how to double.
Recipe
Rock Road Loaf Pan Brownies
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1 tablespoon water
- 4 ½ oz chopped semisweet or chips or bittersweet
- 1 large cold egg
- ½ teaspoon vanilla extract
- ⅓ cup 1 ½ oz all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ scant teaspoon salt
- Another ½ cup semisweet or bittersweet chocolate chips
- 1 cup marshmallows
- Handful of nuts or Teddy Grahams
Instructions
- Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with foil and grease foil (or use nonstick).
- In a microwave-safe mixing bowl, combine both sugars, the butter and water and heat on high for 30 seconds. Stir well, then add chocolate chips and stir until the chips are melted. Microwave for another 15-30 seconds if needed to melt the chips. Stir until chips are melted and smooth. Chocolate will begin to thicken as you stir.
- Whisk to stir the cold egg into the chocolate, then stir in the vanilla until evenly blended, scraping sides of bowl well.
- Stir in the baking soda and salt, then add flour and stir until blended.
- Make sure the mixture isn’t so warm that it will melt the extra chips, then add about ¼ cup of chocolate chips (if desired). Spread evenly in the loaf pan.
- Bake for about 18 minutes on the center rack until brownies appear set.
- Immediately sprinkle marshmallows, chocolate chips and nuts over top of brownies and return to the oven for 3 minutes.
- Allow the brownies to cool for an hour, then chill or freeze long enough to set the chocolate. If you like gooey brownies, skip that step.
- Lift foil from pan and cut into 4 large bars or 8 squares.
Notes
Anna
Just pulled the 8 inch pan version out of the oven.
I baked for 22 minutes at 350, tested and got an internal temperature of 204, dumped a ton of marshmallows, nuts, put it back in for 2 minutes to puff the marshmallows. Now cooling!
Anna
I'm going to test the recipe for you in an 8 inch metal pan and report back.
Anna
Carol, if you double the recipe just use the recipe for Glass Pan Brownies and use an 8 inch glass or metal pan. If you use a metal pan, try baking at 350 for about 22 minutes, then check to see if the brownies appear set, add the toppings and bake for another 2-3 minutes. If you use the glass pan, bake at 325 for about 23 minutes, check to see if the brownies look almost done, than add the toppings.
https://www.cookiemadness.net/2013/05/28/glass-dish-brownies/
For some reason I usually make Rocky Road type brownies just for myself or the family so the batches are always really small and I can't think of a good, solid, 8 inch Rocky Road or 9x13 inch pan Rocky Road Brownie recipe that I love. That being said, since this started out as just the Glass Dish Brownies (aka Mmmmm Brownies from Allrecipes.com) there's no reason why you shouldn't be able to make an awesome 8 inch pan version.
I apologize for the long winded answer.
Carol Udler Rosenstock
If you double the recipe, what size pan would you use and how wold you bake the brownies? They look yummy!
Sonya
Yum!