Caramel Poke Rocky Road Brownies are thick and chewy homemade brownies with caramel, nuts, marshmallows and a warm chocolate frosting.
Happy Friday! I’ve got a hot date tonight, guys. The hubs and I haven’t been on a date, with just the two of us, in FOREVER. We have a babysitter and we’re actually leaving the house (as opposed to our “get take-out and watch a movie at home” nights that we have most weekends). It’s pretty exciting.
This whole having a job thing and no longer being students is really working for us 🙂 Now I just need to decide on where to eat, and, most importantly, what to get for dessert!
Can I tell you what I’m all about when it comes to treats? Over-the-top chocolate desserts. That’s it. I want chocolate (and caramel) ALL. THE. TIME.
Is it weird that I thoroughly enjoy sitting on the couch pondering what kind of awesomeness I could do with a pan of brownies? (Like my favorite mint brownies.) Sure, a good old fashioned brownie with chocolate frosting never disappoints.
But sometimes you just want something out of this world, ya know? I saw these amazing caramel poke turtle brownies by Jen from Carlsbad Cravings and I was immediately craving that idea with a little different twist. Caramel and chocolate together are just irresistible.
These Caramel Poke Rocky Road Brownies fit perfectly into the category of out-of-this-world chocolate treats. We start with a thick and chewy homemade chocolate brownies with caramel sauce seeped into it. Then we add marshmallows, warm chocolate frosting, AND more caramel sauce on top.
OH MY Heavens. I can officially die a happy woman.
CONSIDER TRYING SOME OF MY OTHER FAVORITE BROWNIE RECIPES:
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Recipe
Caramel Poke Rocky Road Brownies
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar , packed
- 1 cup salted butter , melted
- 4 large eggs
- 1 large egg yolk
- 6 Tablespoons evaporated milk (or half and half)
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder (Hershey's brand is best!)
- 1/2 teaspoon baking powder
- dash of salt
- 1 cup caramel sauce homemade or you can use store-bought
- 2 cups mini marshmallows
- 1/2 cup walnuts or pecans , optional
For the chocolate frosting:
- 2 1/2 Tablespoons butter
- 2 1/2 Tablespoons milk
- 2 1/2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl add granulated and brown sugars and melted butter. Beat until well combined.
- Add eggs and egg yolk, beating after each addition. Add milk and vanilla extract.
- In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix just until combined. The batter will be thick. Pour batter into a greased 9x13'' baking pan and spread into an even layer.
- Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 20 minutes and then poke holes all over with the a chopstick or the handle part of a spoon.
- Pour ½ 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
Nutrition
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This is such a fun recipe. They were delicious and my kids thought they were the best dessert ever!
Why the extra egg yolk? Why not use another egg?
The egg yolk helps make the brownies fudgier 🙂
These look delicious!