Caramel Poke Rocky Road Brownies
Tastes Better From Scratch
Tastes Better From Scratch
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  • 15-20 brownies
  • 1 1/2 cups granulated sugar 1 1/2 cups light brown sugar, packed 1 cup salted butter, melted 4 eggs 1 egg yolk 6 Tbsp evaporated milk or half and half 2 tsp vanilla extract 2 1/4 cups all-purpose flour 1 cup unsweetened cocoa powder (Hershey's brand is best!) 1/2 tsp baking powder Dash salt 1 cup homemade caramel sauce (or you can use store-bought) 2 cups mini marshmallows 1/2 cup walnuts or pecans (optional) 1 batch warm chocolate frosting For the chocolate frosting: 2 1/2 Tbsp butter 2 1/2 Tbsp milk 2 1/2 Tbsp cocoa powder 1/2 tsp vanilla extract 1 1/2 cups powdered sugar Instructions
  • 1/2 cup caramel sauce over the top and use a spatula to spread it all over and into the holes. Refrigerate brownies for about one hour to allow the caramel to set. Heat oven to HIGH broil. Sprinkle nuts (if using) across the top of the brownies. Then spread the marshmallows across the top of the brownies. Place in the oven for 1-2 minutes or until the marshmallows just begin to puff a little (you don't want to leave them in too long!). Remove from oven. Prepare chocolate frosting. For the frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. (You can use an electric mixer to make the frosting smooth). Drizzle warm frosting over the marshmallows--I do this by pouring the frosting into a large ziplock bag, snipping the corner off and then drizzling it over the brownies. Use the same technique for the remaining caramel sauce and drizzle it over the chocolate frosting. Refrigerate until frosting has set. Notes



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