Double Chocolate-Pecan Rocky Road Brownies 32.000
Jun 22, 2005

This batch of brownies is as dense as fudge. The pecans and marshmallows are almost lost in the triple dose of chocolate: semisweet chocolate chips, cocoa and unsweetened chocolate.


Servings: 32 brownies
Ingredients
  • 4 ounces unsweetened chocolate
  • 2 sticks (8 ounces) unsalted butter, plus additional for pan
  • 1 1/4 cups flour, plus additional for pan
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsweetened dutch-process cocoa powder, such as Droste
  • 1/2 cup semisweet chocolate chips
  • 3/4 cup coarsely chopped pecans
  • 4 large eggs
  • 2 cups less 1 tablespoon granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (2 ounces) miniature marshmallows

Directions

Preheat the oven to 325 degrees. Generously butter and flour a 9-by-9-by-2-inch baking pan, tapping out any excess flour.

In a small saucepan over low heat, heat the chocolate and butter, stirring frequently, until completely melted. Remove from the heat; stir until blended. Set aside to cool slightly. In a large bowl, sift together the flour, baking powder, salt and cocoa powder. Set aside.

In a medium bowl, toss the chocolate chips and pecans with 2 teaspoons of the flour mixture. Set aside.

In a large bowl, whisk the eggs for 45 seconds. Add the sugar and whisk until lightly thickened, 45 seconds to 1 minute. Using a wooden spoon or rubber spatula, add the chocolate-butter mixture and mix just until combined. Add the vanilla extract and mix just until combined. Add the flour mixture and mix just until it is completely incorporated into the batter. Add the chocolate chip-pecan mixture and the marshmallows.

Scrape the batter into the prepared baking pan. Using a rubber spatula, level the top, taking care to smooth it into the corners.

Bake the brownies just until set, 35 to 38 minutes. Transfer to a wire rack to cool for 4 hours. Refrigerate until firm enough to cut, 20 to 30 minutes. Cut the brownies into quarters, and cut each quarter into 4 squares. Store in an airtight tin.

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Recipe Source

Adapted from Lisa Yockelson, whose book, "ChocolateChocolate," was published by John Wiley & Sons 3 months after this recipe ran.

Tested by The Washington Post.

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