16 Rockslide Brownies* Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper leaving a 1-inch overhang on two sides for easy removal; lightly spray the parchment with nonstick spray.

Melt butter and chocolate

Place the butter and semisweet chocolate chips in a medium heatproof bowl set over a pot of simmering water (double boiler) or microwave in 30-second bursts, stirring between bursts, until fully melted and smooth. Remove from heat and let cool 5 minutes.

Whisk sugars and eggs

In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Whisk in the vanilla. Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture and whisk until smooth and glossy.

Combine dry ingredients

Sift (or whisk) together the flour, cocoa powder, salt, and baking powder in a separate bowl to remove lumps.

Finish batter

Fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined and no streaks remain. Do not overmix — a few small streaks are okay. The batter will be thick and fudgy.

Prepare mix-ins

If peanuts and pecans are larger than bite-size, roughly chop them so they distribute evenly. Reserve 1/4 cup total of the mixed nuts and 1/4 cup of chocolate/chips for sprinkling on top before baking.

Fold in mix-ins

Gently fold the peanuts, chopped pecans, butterscotch chips, mini marshmallows, and milk chocolate chunks into the brownie batter until evenly distributed. Avoid overfolding so marshmallows don't fully melt into the batter.

Transfer to pan

Spread the batter evenly into the prepared 9x13 pan using an offset spatula or the back of a spoon. Smooth the top and sprinkle the reserved nuts and chocolate/chips evenly over the surface. Lightly press them into the batter so they adhere.

Bake

Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through. Start checking at 20 minutes: the edges should be set and a toothpick inserted into the center will come out with a few moist crumbs (not wet batter). Do not overbake — you want fudgy brownies.

Finish

Remove pan from the oven and immediately sprinkle the surface with sea salt flakes. If using melted chocolate for a drizzle, let the brownies rest 8–10 minutes, then drizzle the melted chocolate in a zigzag pattern. Allow the brownies to cool in the pan on a wire rack until room temperature (about 1–1.5 hours) to fully set.

Use the parchment overhang to lift the brownie slab from the pan. Place on a cutting board and cut into 16 equal squares (4x4). Serve at room temperature. Store airtight at room temperature up to 3 days, or refrigerate up to 1 week. For best chewiness, warm individual squares in the microwave 8–10 seconds before serving.