This Easter Rocky Road Brownie is going to rock your world 🙂 in a delicious way. A simple brownie topped with chopped peanuts, mini marshmallow and thick decadent melted dark chocolate. You will probably end up making a double batch of this. It’s almost like a Brownie Cake, a 2 in one treat. The brownie has a nice soft texture, not too dense and overwhelming. You will love every single bite of this, give it a try.
Brownie … Decadent, simple delicious quick dessert for any time of the year. Brownie is one of my favorite dessert not only because it is such an easy dessert to make but most of all because it’s a true chocolate lovers treat.
When it comes to Easter treat, I like to keep it simple and easy so we can all enjoy it. When it comes to easy and simple, bars, cookie and cupcakes recipes are first on my list but sometimes I make exceptions, for homemade bread.
For our Easter treat, we are making Easter Rocky Road Brownie. Since brownie is such and easy dessert to make, I thought another Easter Brownie recipe is something I welcome with open arms. I have the Easter Caramel Egg Brownie as well, that one is more on the fudgy dense texture. If you like that texture, you can use that brownie recipe instead, either way will work just fine.
What are the Ingredients Rocky Road Brownie?
- Butter – Salted or unsalted if fine. If using salted, skip the additional salt in the recipe. We are melting the butter for a more dense compact brownie.
- Granulated White Sugar – To sweeten the brownie. Brown sugar works too, but it will make the brownie denser, so I recommend stick to white sugar
- Vanilla Extract – Totally optional and can be substituted with espresso or coffee powder.
- Egg – This gives structure to the brownie.
- All-Purpose Flour – We are not using a lot for this recipe, just enough to make the base and help lighten the flavor of cocoa powder
- Cocoa Powder – Unsweetened Natural Cocoa powder or dutch processed will work just fine since we are not using any leavening agent in this recipe
- Salt – Small amount goes a long way in enhancing the taste, sweet & salty
- Cornstarch – Since we are using cocoa powder, the cornstarch will help keep the texture moist and slightly compact but soft
- Chocolate Ganache – This is simply melted chocolate, milk and honey.
- Toppings – A combination of mini marshmallow, peanuts and Easter candy
What to Expect From This Brownie
This brownie has a texture that is a cross between cake like and fudgy. It has a nice soft crumb, almost like a cake and at the same time the crumb is compact and not too airy, but soft. It is not too sweet as well which is intentional. Since this brownie was topped with melted chocolate and mini marshmallow, I thought a less sweet brownie base is better. You know how sweet marshmallow could be. I also added chopped peanuts because what is Rocky road without peanuts, and some Easter chocolate as well to keep he Easter theme. You can use this brownie base anytime of the year, serve it plain or decorate it as you please. On normal days, I like serving this with vanilla ice cream on top and some fresh fruits on the side. This is such a simple recipe that you can easily turn into an elegant dessert. I hope you guys will give this a try. Let me show you how I made this. Let’s get started!
Tips in Making Brownie
- Room Temperature Ingredients: Use temperature ingredients for easy mixing. For the egg, simply take the egg out of the refrigerator at least 30 minutes before using or if you forget to do so, submerge it in warm water for 10 minutes. This should warm the eggs.
- Preparing the Pan: Always grease the pan or line with parchment paper for easy removal
- Mixing: Do not over mix the batter once you add the flour. Just fold until no more raw flour is visible.
- Understand Your Bakeware: Light metal pan bakes faster, while glass dish takes longer. When it comes to brownie, few minutes could make a huge difference in texture. Remember, every second counts!
- Temperature: If you can, use an oven thermometer. It doesn’t cost much but it makes huge difference. A slight temperature reading could make a huge difference in the baking time.
- Baking: Check the brownie at least 3 minutes before the recommended time so you don’t end up with a dry and hard brownie. For fudgy brownie, the sides should start to pull away while the center is still soft and moist. It will harden as it cools. For cake like brownie, toothpick inserted in the center should come out clean just like when testing a cake.
- Serving: Let the brownie cool before slicing. The texture and flavor of the brownie will be at its best when cooled. I personally prefer serving fudgy brownie cold as it tends to mellow and deepen the flavor.
- 4 tablespoon unsalted Butter – melted
- 1/3 cup granulated Sugar
- 1/2 teaspoon Vanilla Extract
- 1 large Egg
- 1/4 cup All-Purpose Flour
- 3 tablespoons unsweetened Cocoa Powder
- 1/2 teaspoon Cornstarch
- 1/4 teaspoon Salt
- Mini Marshmallow
- Easter Candy
- 3 tablespoon Dark Chocolate Chips
- 1 tablespoon of Milk or Cream
- 1 teaspoon Honey
- Preheat the oven to 350F and line a 7-inch loaf pan or 5×5 square pan with parchment paper.
- Wet Ingredients: Melt the butter in a microwave-safe bowl, 30 – 45 seconds. Add sugar and whisk until sugar is almost dissolved. Add Vanilla extract and egg and continue mixing until pale yellow and consistency is smooth and fluid.
- Dry Ingredients: Sift the all-purpose flour, cocoa powder, salt and cornstarch onto the wet ingredients. Mix until combined and consistency is thick and smooth.
- Spread the batter into the prepared pan.
- Bake for 23 minutes or until a toothpick inserted comes out with slight crumbs clinging to it.
- Let cool completely in the pan, and then lift out using the parchment paper.
- Make the Chocolate Ganache: Transfer the chocolate chips and milk (or cream) in a microwave safe bowl. Microwave for about 25 seconds. Stir until the chocolate is fully melted and the consistency is smooth. If there are still unmelted chocolate, return to the microwave for another 5 – 8 seconds. Add honey and stir. Let cool to allow the chocolate ganache to thicken.
- Toppings: Spread 3/4 of the chocolate ganache on top of the brownie. Decorate with mini marshmallow, peanuts and Easter candy. Drizzle the remaining chocolate ganache on top
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