I’ve mentioned this a few times, but brownies are my go-to dessert. When it’s been a stressful week or I need something to cheer me up, I bake brownies. Something about the chocolatey- fudgy texture that makes all my worries melt away.
These rocky road brownies are topped with chocolate ganache, handfuls of mini marshmallows and some chopped nuts – then drizzled with more ganache (who doesn’t love more ganache ). Between all that fudgy brownie and fluffy marshmallow, I found them to be completely irresistible.
The first time I made these brownies I had intended on taking them in to work to share. Ha! That didn’t quite go as planned…I ate one and decided we needed to keep them here at home. I’ll admit it, we polished the whole pan off in just a week. No shame.
So I had to bake them again, this time to share and to Bake A Difference with my friends over at OXO for their Cookies For Kids Cancer campaign. They are donating $100 to Cookies for Kids Cancer for every blog post dedicated to the campaign during the month of September. You don’t have to ask me twice to bake something a blog about it to help fight kids cancer!
During this 2013 holiday baking season OXO pledges to donate $100,000 through product and bake sales to help fund pediatric cancer research. Starting this month, when you buy specially marked OXO baking products 25 cents will be donated towards Cookies for Kids Cancer - just look for the Bake A Difference & Cookies for Kids Cancer tags. Keep your eyes open for them!
- 1 ½ sticks (3/4 cup) unsalted butter
- 1 ½ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup cocoa powder, (I use Hershey’s Special Dark - a blend of regular and Dutch process cocoa)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts or pecans
- 4oz chopped bittersweet chocolate
- 1 tbsp butter
- 1/2 cup heavy cream
Preheat oven to 350 F°. Grease an 8 inch square pan.
In a large saucepan, melt the butter over medium heat. Remove from heat, and stir in vanilla, eggs and sugar until thoroughly combined. Mix in cocoa powder, flour, baking powder and salt until well blended.
Pour batter into prepared pan, spread with a spatula to smooth out top. Bake at 350 for 30-35 minutes. While brownies cool, prepare ganache.
To make ganache, place chopped chocolate and butter in a medium sized heat proof bowl, set aside. Heat heavy cream to a simmer. Slowly pour the heavy cream into the bowl of chocolate and whisk until smooth.
Pour ganache over brownies in a thin layer, reserving a 2-3 tablespoons. Top ganache with marshmallows and nuts to cover the entire surface. Drizzle with remaining ganache.
Chill for 20-30 minutes to let ganache harden before slicing and serving.
Disclosure: I received product to help support and spread the word about the OXO Bake A Difference campaign for Cookies for Kids Cancer. All opinions are my own.