A Sarcastic Appetite

Rocky-Road-ish Brownies
August 10, 2009, 9:41 pm
Filed under: Uncategorized


In the latest installment of Adventures in Lazy Cooking, I was home on a weeknight last week, looking to bake something but lacking brown sugar. Others among you might have stepped out to the Gristede’s that’s all of a block away, but not I, friends. Not I.

Instead, I pored through the dessert sections of about four different cookbooks, looking for something that was low maintenance and did not require the missing pantry staple noted above. Such a recipe was harder to find than you might think….until at last, good old Silver Palette pulled through with a doozy: brownies. Done.

Since my baking philosophy is apparently something along the lines of “More is more and even more is even better,” I added walnuts, chocolate chips, and sweetened shredded coconut to the batter. (But not marshmallows, hence the “ish” part.) Raisins would also be good here if you like them, or you could also, uh, take it down a notch and add only one or two things, or none at all. I would also recommend baking it in a smaller pan for bigger, fudgier brownies – mine were a little thin and paltry for my taste. Just let them go a little longer and keep checking until they are just set in the center.

Rocky-Road-ish Brownies

Adapted from The Silver Palette. Makes about 15-18 large brownies.

2 sticks butter

4 oz. unsweetened chocolate (I didn’t have any, used semi-sweet and – gasp – reduced the sugar by about 1/4 c.)

4 eggs

1 1/2 c. sugar (or about 1 1/4 c. if you are using sweeter chocolate)

3/4 c. all-purpose flour

1 tsp. vanilla extract

scant 1 /2 c. shelled walnuts, chopped

heaping 1/2 c. shredded sweetened coconut

heaping 1 /2 c. semi-sweet chocolate chips

Melt the butter and chocolate on very low heat in a saucepan, stirring constantly, or in the top part of a double boiler over simmering water if you have one. Once melted, set it aside to cool at room temperature.

Preheat the oven to 350º. Grease a 9 x 13″ baking dish, or something thereabouts. Beat the eggs and sugar until thick and lemon-colored. Add the vanilla. Fold the chocolate mixture in, and then sift the flour in and stir it well. Fold in the nuts, coconut, and chocolate.

Pour into the greased pan and bake about 25 minutes, or until a toothpick comes out not quite clean – you definitely don’t want to overbake. Let them cool for at least 30 minutes before cutting.

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