Fudgy Rocky Road Brownies
 
Prep time
Cook time
Total time
 
Decadent, moist, fudgy brownies with ooey gooey marshmallows and caramel sauce. And, of course, these are topped off with drizzled milk chocolate and toasted pecans. Delish!
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • 1 cup semi-sweet chocolate chips
  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • ½ cup brown rice flour
  • ½ cup white rice flour
  • ¼ cup arrowroot starch
  • ¼ cup potato starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ⅓ cup cocoa powder
  • ¾ teaspoon salt
  • 1 bag miniature marshmallows (10 oz.)
  • ¼ cup caramel topping
  • 1 cup milk chocolate chips for drizzling (can use semi sweet if you prefer)
Directions
  1. Preheat oven to 350 degrees for metal pan or 325 for glass pan (I prefer glass). Once oven is preheated spread pecans on a baking sheet and toast in oven for 5 minutes, stir and toast for 3 minutes more. Remove from oven and set aside. Lightly grease and fully line a 9 X 13 glass cake pan with parchment paper and set aside. (I did not use parchment paper when making these and wish I had!)
  2. In a microwave safe dish, microwave butter in 30 second intervals until melted. Be sure to cover so it doesn't splatter. Pour in 1 cup semi sweet chocolate chips into the warm melted butter and stir until chocolate is completely melted. Set aside.
  3. In a separate mixing bowl or stand mixer, beat eggs. Add sugar and beat until incorporated.
  4. In another smaller bowl combine brown rice flour, white rice flour, arrowroot starch, potato starch, xanthan gum, baking powder, cocoa powder and salt. Whisk together.
  5. Pour melted butter and chocolate into egg mixture and stir until combined. (Easy job for the kiddos. Who needs hired help these days?!) Then pour in flour/cocoa mixture and mix until incorporated. Beat for 2 minutes.
  6. Pour batter into lightly greased and parchment paper lined 9 X 13 cake pan and smooth batter evenly across pan with spatula.
  7. Bake for 38-40 minutes until set. Pour marshmallows on top and return to oven for additional 3 minutes until marshmallows are barely golden brown and soft.
  8. Let cool for 10 minutes. Drizzle caramel topping over marshmallows. Add ¾ cup of the nuts. In a microwave safe glass dish, microwave chocolate chips for 30 seconds. Stir chocolate. Microwave for additional 15 seconds and stir until all chocolate is melted. (Stir for a while since the warm chocolate will continue to melt and you do not want to overcook the chocolate chips) Continue microwaving in 15 second increments as needed until chocolate is melted. Pour melted chocolate into a Ziploc bag and cut a tiny corner off. Close bag and squeeze chocolate through the slit to make drizzling easier. Drizzle over pecans. Top with remaining pecans.
  9. Let cool an additional 1-1½ hours until no longer warm and completely set. Pull entire slab of brownies out of pan by lifting parchment paper from longer ends. Cut and serve with lots of milk and napkins!
Recipe by Breezy Bakes at https://www.breezybakes.com/fudgy-rocky-road-brownies/