It’s a pretty well-known fact by anyone who knows me that I’m a sucker for brownies. I’d rather sit down with a pan of brownies and a glass of milk than almost any other dessert. They never fail me.
These flourless rocky road brownies are no exception. Don’t let the flourless part fool you. Flourless = fudginess. And fudginess is always a good thing. A few ingredients in the mixer gives you rich, chocolatey brownies. Once you take the brownies out of the oven, you cover them with chopped nuts, marshmallows and even more chocolate.
Fudgy rocky road bliss.
Rocky Road Brownies
Makes 12 brownies
- 2 cups chocolate chips, divided
- 6 tablespoons butter or coconut oil
- 2 eggs
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup tapioca (or corn) starch
- Pinch of salt
- 1-1/2 cup mini marshmallows
- 1/2 cup chopped walnuts or pecans
Preheat the oven to 350° and grease an 8×8 baking pan. In a glass bowl, microwave 1 cup chocolate chips with the butter or coconut oil, stirring every 30 seconds until melted. Let cool slightly.
In the bowl of a standing mixer with the whisk attachment, combine the eggs and sugar on medium-high speed until combined. Add in the melted chocolate, and mix on medium speed until combined.
On low speed, mix in the cocoa powder, tapioca starch and salt. Pour the brownie batter into the greased pan, and bake at 350° until a tester comes out with a few dry crumbs, about 35-4o minutes.
Remove the brownies from the oven, and top with the remaining 1 cup chocolate chips, mini marshmallows and chopped nuts. Return the brownies to the oven and bake for an additional 5 minutes, until the marshmallows start to melt. Remove from the oven and cool completely before serving.
Original recipe by La Casa de Sweets