Rocky Road Butterscotch Brownies

Brownies are my guiltiest pleasure. They are in between a cookie and a cake, chewy and sweet, and have a calorie count that rates as "Scary". You would have thought my blog would have more recipes on them.  The reason? I either buy them already made or I buy the mix.

This recipe was originally for a butterscotch pecan brownie. But because I like to make sure everyone can enjoy a piece, I made it nut-free.  The result was to "rocky road" it!  Oh, I also added dried cranberries -- for, ahem, the health factor.

The brownie texture was soft and chewy as promised -- the marshmallows added some extra gooey-ness too. It was also very sweet. I suggest to have the toothbrush ready in case the cavities raid from after the last bite.

Rocky Road Butterscotch Brownie

¾ cup of butter

2 cups of brown sugar

1 ½ cup of all-purpose flour

1 tsp of salt

2 tsp of baking powder

2 eggs

2 tsp of vanilla

½ cup each of chocolate chips, mini marshmallows and dried cranberries (optional)

Preheat oven to 350 F

1.      On stove top, melt butter in a small pot;

2.     Add brown sugar to melted butter and mix until there are no lumps in the mixture;

3.     In a large bowl, combine flour, salt and baking powder. Mix well.

4.     Small bowl; mix eggs with vanilla.

5.     Add brown sugar mixture to flour mixture and mix lightly. Add eggs and vanilla. Mix well.

6.     Stir in chocolate chips, marshmallows and cranberries.

7.     In a greased 9 x 9 baking pan (I used a 9 x 7 because that was all I had), pour batter in pan, spread evenly.

 

8.  Bake for 25-30 minutes.

It should look slightly undercooked or soft. This makes the brownie have its chewy texture.