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Rocky Road Brownies

January 1, 2011

Get ready, school is about to be back in session!

One of the greatest joys of my childhood was dipping a few fingers into Mama’s cookie jar after I got home from school.  Nothing was finer than a good cookie and a glass of cold milk. Mama’s brownie recipe is for all ages. This recipe has espresso powder in it!

Here’s hoping your cookie jar stays full and the milk never runs low.

Rocky Road Brownies: (have made this one for over thirty years! and they are good, very good brownies)

1. Set oven to 400 degrees.  Line pans with parchment paper.


1 and ½ cups toasted walnuts
8 ounces unsweetened chocolate
2 sticks of unsalted butter
5 large eggs
3 ½ cups sugar
2 teaspoons instant espresso powder
1 tablespoon vanilla
½ teaspoon salt
1 2/3 cup all-purpose flour
1 cup chocolate chunks

2. Toast the 1 and ½ cups walnuts in a 400 degree oven until lightly browned.  Set aside.

3. Melt unsweetened chocolate & unsalted butter over a double boiler pot.

4. Mix 5 large eggs, 3 ½ cups sugar, 2 teaspoons instant espresso powder, 1 tablespoon vanilla in a large bowl.

5. Into another large bowl sift ½ teaspoon salt and 1 and 2/3 cup flour.

6. Add melted chocolate and butter mixture to egg mixture.

7. Combine wet and dry ingredients by folding into each other.

8. Fold in ½ cup of the chocolate chunks and ½ to 1 cup of the toasted walnuts.

Bake: 400 degrees for 35 minutes until top is dry, remove and add one bag of small marshmallows, remaining nuts and chocolate chunks on top, return to oven and bake an extra 5 minutes until marshmallows are melted and browned.  Cool, cut into squares. (other nuts such as Pistachios, Almonds, Macadamia or Pecans can be substituted for Walnuts. These brownies freeze well and will keep in an air tight container for over a week.)

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