All our dreams have come true in the form of a one bowl skillet brownie piled high with nuts, toasted marshmallows, and ice cream. These skillet rocky road brownies will be a new favorite weekend dessert.
I don’t like eating brownies in bar form. That’s weird, I know. I don’t even have a good reason for it either. Okay, it’s not that I don’t like it, it’s just not my favorite way to eat them. I prefer my brownies in skillets so I can eat it right from the pan or scoop some out and get a scoop of ice cream on the spoon and eat it that way. That’s it isn’t it? I just don’t like my brownies portion controlled by bars. I need the ability to eat half the pan at once without anyone even realizing it. It’s all so clear now.
Once you get a bite of these rocky road brownies you will understand why I need to be more free to eat more and more of it. It’s so incredibly fudgy and the toasted marshmallows and mix of nuts and when you top it with ice cream, I promise you will want to basically live in it. I recommend waiting about 25 – 30 minutes for the brownies to cool, but still be really, really warm so when you top with ice cream, it will start to melt into the brownie center which will still be slightly gooey.
Alright, I’m sorry. I can’t even talk about it anymore. I’ve got to have some rocky road brownies stat.
P.S. You can find the full recipe on Oh Sweet Basil where I am a regular contributor!
- ½ cup (1 stick) unsalted butter
- 5 oz dark chocolate
- 5 oz milk chocolate
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup cocoa powder
- 1¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 8 oz mini marshmallow
- 3 oz chopped lightly salted walnuts
- 2 oz lightly salted almonds
- ⅓ cup chocolate chips
- Get the recipe on Oh Sweet Basil
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