Raspberry Rocky Road Brownies
1 box Kodiak Cakes’ Big Bear Brownies (or other favorite brownie)
2-3 cups fresh or frozen raspberries, separated
1 cup roasted salted almonds
2 ½ cups miniature marshmallows
½ cup chocolate topping
Prepare brownie batter as directed. Fold in 1 cup raspberries, and ½ cup almonds.
Bake in a 9×9 pan at 350 degrees for 25-30 minutes, or until inserted toothpick comes out slightly moist. Evenly sprinkle marshmallows and nuts over the brownies. Place under the broiler for 1-2 minutes or until the marshmallows turn slightly golden brown. Allow to cool to room temperature before cutting, and then top with remaining raspberries and chocolate topping.
Makes about 12 individual brownies.
Always hand stir brownies
(Keeps from over-mixing, and reduces air in the batter which will result in a cake-like brownie. We want fudgey chewey, not cakey.)
Don’t over-beat the batter
(Activates the gluten in the wheat, which results in a tough brownie. We want melt-in- your-mouth texture, not tough!)
(Dries the brownie out – better to under-bake and let them set up. Brownies are done with an inserted toothpick comes out slightly moist.)
Use convection if you have it
(cooks faster, and crisps the outside while leaving the middle soft and a bit gooey – reduce baking time by 10-12 minutes.)
(will stick to individual sized pans, or will stick to knife, but if you want a hot gooey brownie, go for it)