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:
Caramel Poke Rocky Road Brownies
- 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
- 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.
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