Rocky Road Espresso Brownies
 
Prep time
Cook time
Total time
 
Chewy, fudgy and gooey all at the same time! classic Rocky Road Brownies with a twist - add some espresso and Kahlua liqueur to make a holiday dessert, or enjoy them in the kid-friendly version that is perfect for entertaining and social gatherings!
Author:
Serves: 4-6
Ingredients
  • 10 tablespoons unsalted butter
  • 3 ounces semisweet chocolate, chopped
  • 1¼ cups sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • 1 tablespoon espresso powder (or instant coffee powder)
  • ½ teaspoon vanilla extract
  • 2 large eggs, cold
  • ½ cup flour
  • ¼ cup chopped walnuts
  • 10 mini marshmallows
  • ¼ cup white or dark chocolate chips
Directions
  1. Preheat oven to 350*F. Prepare an 8×8 pan by greasing and lining with parchment paper and set aside.
  2. Using the double-boiler method, add butter, chocolate, sugar, cocoa, and salt to a large mixing bowl. Stir to combine until butter is melted and the mixture feels hot to the touch. Set aside and allow to cool to just warm.
  3. Using a wooden spoon, stir in vanilla, then, add eggs one at a time, stirring vigorously after each addition. Next add the espresso powder and the coffee liqueur (if using) and mix. Add flour and combine. Once flour is incorporated, continue to stir vigorously for about 40 strokes. Pour into a prepared 8×8 baking pan, top with the chopped walnuts and bake for 20-25 minutes, or until a toothpick inserted into the center of the brownie comes out with a few moist crumbs.
  4. Remove the brownie from the oven, top with marshmallows and chocolate chips. Return to the oven, turn off heat, and allow the topping to melt onto the brownie for 3-5 minutes in the still warm oven. Remove and cool completely on a wire rack before cutting.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/rocky-road-espresso-brownies/