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Bumpy Road BrowniesThese little oozy, gooey squares of rich, chewy chocolate goodness are perfect for…well pretty much anytime.  I’ve been making a non-chocolate based version of these for years.  Yeah, alright…I should have thought about this sooner, but I didn’t.  Better late than never.  The original version is a favorite of the Three Progeny, and whomever they choose to share them with!  The bars mail well, freeze well, and taste incredibly chocolate-y and rich.  It’s a win-win, no matter what you decide to do with them.  Or who you wish to share them with.

These squares are basically a brownie, but with some interesting things tossed in.  I like to work with cocoa, so I wanted this to be a cocoa-based concoction.  They are cakier than the original and not quite as sweet.  They have a nice, rich and intensely chocolate-y flavor.  So, if you like a cakier, soft brownie, you’re going to love these.

I have found you can use sticks of margarine, instead of butter and it works perfectly well.  I’m talking about the solid type, not the spreadable, in a tub kind.  I don’t find that the flavor is any better with butter, but you should do what you’re comfortable with.  I used margarine to make this batch.

Preheat your oven before you begin, as these go together very quickly.  I use an 8-cup glass measuring bowl to stir these up in.  Preparing Bumpy Road BrowniesI melt the butter (or margarine) in the microwave, then whisk in the first amount of cocoa.  I like to let the mixture cool a bit, because you don’t want the eggs to begin to cook.  Just let the mixture stand for 5 minutes or so.  Then, add the sugars, vanilla and eggs.  Whisk it up until the mixture is well-combined.  Dry Ingredients for Bumpy Road BrowniesI usually combine the flour, remaining cocoa, salt and baking powder in another bowl; just stir it together.  Combing the dry and wet ingredients for Bumpy Road BrowniesDump the dry ingredients into the wet ingredients.  I like to use a spatula to combine the mixture.  Batter for Bumpy Road BrowniesDon’t over-mix.  You can still see some of the dry ingredients there.  Bumpy Road Brownies BattersNow, add the marshmallows and chocolate chips on top and stir it all together.  Stir just until it’s mixed.  Spreading the batter for Bumpy Road BrowniesI like to line the pan with foil and spray the foil with cooking spray.  I use an off-set spreader to spread the batter around.  It can be a bit difficult, as the foil likes to slide around.  Bumpy Road Brownies BatterAs I mentioned, this batter is very, very stiff.  Bumpy Road Brownies just out of the oven!Bake until the center is still a little jiggly…do NOT over-bake.  This is one of those times when it’s really important to know that your oven temperature is accurate.  I baked these for exactly 24 minutes.

I find it’s pretty important to oil the blade of a table knife and run it around the edge while the brownies are still hot-out-of-the-oven.  I do this, because the marshmallows tend to become one with the pan, as they cool.  Do let them cool completely before you cut them.  A thin layer of oil or butter on the blade of the knife makes it much easier to cut these without tearing them to pieces.  And if that should happen, then you get to eat the entire pan yourself, no sharing!!!  And no calories, of course; just kidding.  The Goddess has a cruel sense of humor, doesn’t she?  Don’t share with her.

Bumpy Road Brownies

  • Servings: 4-16
  • Difficulty: Easy
  • Print

  • 1/2 cup butter or margarine
  • 1/2 cup unsweetened cocoa
  • 2 large eggs, beaten
  • 1/2 cup white sugar
  • 2/3 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1-1/4 cups flour
  • 1/4 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cup mini marshmallows
  • 2 cups semi-sweet chocolate chips (or 1 cup semi-sweet and 1 cup peanut butter chips)
  • 2 cups toasted chopped nuts (optional)

Preheat oven to 325°F.  Grease and flour a 9 X 13-inch pan.*

Melt butter in the microwave; whisk in the cocoa.  Cool slightly.  Add beaten eggs, sugars and vanilla extract; mix well.

Sift together the dry ingredients and add all at once to egg mixture, stirring until thoroughly incorporated.  DO NOT OVER MIX.  Add marshmallows, chips and nut, if using them and stir just until combined.

This is a thick batter.  Pour into a greased and floured 9 X 13-inch pan.  Place in a preheated oven and bake for 24-28 minutes.  DO NOT OVER BAKE!!!!  Cool completely and cut into pieces.  These are rich.  They freeze well, if they last that long.

*I line the pan with aluminum foil, then grease and flour the foil.

Bumpy Road Brownies Recipe©Marcia Lahens 2017.  All rights reserved.

These are rather nice, served just slightly warm, with a scoop of vanilla ice cream on the side.  I think, in some ways, these are almost better the next day.  Bumpy Road BrowniesEither way, cut a square, grab a fork and bring on the espresso.