Rocky Road Brownie Skillet Recipe
Fudgy brownie with pecans freshly baked topped with toasted marshmallows, vanilla ice cream and chocolate sauce.
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Ingredients
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Brownie Base
Toppings
Method
Brownie Preparation
- 1
Melt the Butter
Preheat your oven to 350°F (175°C). In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat.
- 2
Mix Sugars
Add the granulated sugar and brown sugar to the melted butter. Stir until well combined and the mixture is smooth.
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- 5
Add Pecans
Gently fold in the chopped pecans until evenly distributed.
- 6
Bake Brownies
Pour the brownie batter into a greased 10-inch cast-iron skillet or oven-safe dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Topping the Brownies
- 7
Add Marshmallows
Remove the skillet from the oven and sprinkle the mini marshmallows evenly over the top of the baked brownies.
- 8
Toast the Marshmallows
Return the skillet to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted. Keep a close eye to avoid burning.
- 9
Serve
Remove from the oven and let cool slightly. Serve warm topped with scoops of vanilla ice cream and drizzled with chocolate sauce.
