Brownies is my top one favorite bar. Give me some and you’ll see my eyes twinkle. 😀 I love any brownies, especially the ones with nuts. I don’t know why it took me months before baking brownies again and I am missing them so badly.
I searched for a rocky road brownies recipe that fits on a square baking pan – I just want them to be on a square baking pan so I’ll manage to finish them in just a few days. Unfortunately, all I found were recipes baked in a 9×13 pan.
On my Instagram account, I am following Manuela Kjeilen, author of Love, Manuela and several baking books. And I decided to adopt her recipe. Please take note that the below recipe is a translated one as the original recipe (or let me say the whole website) is in Norwegian language. Well, I just re-phrased some of the texts.
Rocky Road Brownies
- 226 g butter
- 300 g semi-sweet chocolate chips
- 200 g brown sugar
- 100 g sugar
- 1 tsp. salt
- 4 large eggs
- 150 g flour
- 200 g nuts (optional)
- 1 tsp vanilla
- 50 g chocolate buttons/chocolate chips
- 100 g marshmallows
- 50 g nuts
- 50 g chocolate buttons
- 1 tbsp. syrup
- 3 tablespoons heavy cream.
- Preheat oven at 180 C. Prepare a 9×13 (inches) baking pan with greased parchment paper. Set aside.
- Combine butter and chocolate in a bowl and put over a pan with simmering water.
- Remove the bowl and stir well until everything has melted and has been thoroughly mixed.
- Wait to cool down a bit. Add sugar, salt and brown sugar and mix it well.
- Add the eggs and whisk until you get a thick batter.
- Then pour in the flour and mix.
- If using nuts, add them now.
- Pour in your baking pan and bake for 35 minutes.
- Remove pan from the oven and spread the toppings in order: (1) nuts, (2) chocolate buttons/chocolate chips (3) marshmallows. And bake for 8-12 minutes or until the marshmallows brown a little.
- When done, let cool in a wire rack for at least an hour or two.
- When cooled down, you can do the sauce: Combine sauce ingredients in a small bowl and melt in a microwave from 15 seconds to 1 minute. Just be careful not to overheat them. Using a spoon or fork, just drizzle the sauce on top of the brownies.
I love this Rocky Road Brownies. I just found it a little thicker. But that’s not an issue at all… Everything was perfect! And I am sure I’ll be making this again – on the right pan.
- I assumed that the baking pan was measured in cm. So 18 x 26 cm is about 7 x 10 inches in size… am I right? Because 18 x 26 inches pan is a full-sheet pan used for jelly or Swiss rolls. (Please, help me out here.)
- The step when you have to pour your brownie batter in the pan, the translated text gave me ‘…pour in a square shape pan (18 × 26)’. Am I the only one confused or what? – 18 x 26 square shape pan? The thing is, I baked mine in a 18 x 26 cm baking pan and I found it thicker than the usual thickness of the brownies. So I changed the above into 9 x 13 inches baking pan. I did not notice that in her website, the photo showed a rectangular size pan. So, of course, the translated text was wrong when Google translate said ‘square shape’ pan.
- The original recipe calls for two kinds of sugar – 200 g brown and 225 g white. You will notice that I changed white sugar into 100 g because I used semi-sweet chocolate chips. Manuela used a chocolate with 70% cacao. Maybe that was the reason she used large quantity of sugar. You may follow, of course, the original recipe. It’s all up to you.
- I used peanuts. You may use walnuts, almond, pecan… It’s your brownies. 😀
Source Recipe: Rocky Road Brownies by Passion for Baking
When I bake this again, I prefer to use 9 x 13 inches baking pan. I am not really sure if 18 x 26 is in cm or inches. So I’ll follow what I think is right for my batter.
Whew! If I don’t love brownies, I should have not undergone with this translating thing. You know, it gave me a hard timing figuring things out. But anyone who loves food will do anything for food. Haha! Anyway, it’s all worth it.
I promise to post or update this when I’ll have the chance bake this once again. But… a long list of brownie recipes is still on queue. 😀
P.S. If ever you make this, please let me know what pan did you use or how everything turned out. I would love to know.