Thank you to the editors of Martha Stewart Living for sponsoring today’s post on the Halloween Special Issue and sharing this Rocky Road Brownie Bites Recipe!
Photo by Nigel Cox. Courtesy of Martha Stewart Halloween Special Issue. Copyright ©2013.
Hi friends! Did you know that Martha Stewart’s Fall 2013 Halloween Special Issue is now on stands?! I have my copy and let me tell you – it’s fantastic! There are a ton of fabulous new crafting concepts in this issue, including ideas for costumes, decorations, and more! Now you know that I am a huge fan of all things Martha and that I also have a bit of a magazine fixation, and one of my very favorites is Martha Stewart Living! They are always so very inspirational, and this Halloween Special Issue is of no exception!
Now one of the recipes that stood out to me (and that I’m dying to make) are these Rocky Road Brownie Bites, can you say YUM?! Those Rocky Road Brownie Bites sound delicious, right? For me, anything in brownie form is pretty much delicious. So what are you thinking, want to see more of the Martha Stewart Fall 2013 Halloween Special Issue? You can find it on newsstands today. And while you’re at it, you know you just want to subscribe to Martha Stewart Living! I do! I definitely recommend it – great reading, fabulous inspiration.
Rocky Road Brownie Bites Recipe
- 1/2 cup 1 stick unsalted butter, room temperature, cut into pieces; plus more for tins
- 1/4 cup unsweetened cocoa powder plus more for tins
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces bittersweet or semisweet chocolate chopped
- 1 1/4 cups sugar
- 3 large eggs
- 1/4 cup miniature chocolate chips
- 1/2 cup salted peanuts
- 1 cup miniature marshmallows
- Preheat oven to 350°. Generously butter mini mu∞n tins; dust with cocoa, tapping out excess. Whisk together flour, cocoa, baking powder, and salt in a bowl.
- Melt butter and chopped chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water; remove bowl from pan. Add sugar; stir to combine.
- Add eggs; mix to combine. Stir in flour mixture just until combined (do not overmix).
- Spoon batter into prepared tins, filling each cup just over halfway. Bake until a cake tester comes out with only a few crumbs attached, about 10 minutes.
- Remove from oven, and sprinkle evenly with chocolate chips, peanuts, and marshmallows.
- Continue baking until chocolate is shiny and marshmallows are puffed and browned in spots, about 7 minutes. Transfer tins to wire racks; let cool completely. (Brownies can be stored in an airtight container at room temperature up to 3 days.)