Recipe: Rocky Road Brownie Bites {Martha Stewart Living}

Fudgy delicious brownie bites studded with chocolate chips, peanuts, and mini marshmallows? Yes please!

If I want to put a smile on Nick’s face, brownies are absolutely the way to go. Truth be told, most any homemade treat will do, but brownies are his happy place. And these little bites, a Rocky Road version packed with marshmallows, chocolate chips, and peanuts, were perfect. A simple recipe using ingredients you likely have on hand, I whipped up a quick batch before dinner. Since these are bite-size, the petite sweet makes a nice finish after dinner, without feeling like you completely overdid it. And we all know how badly THAT feels. With the recipe yielding four dozen, I packaged up half of them in little treat bags to pass along to some friends and neighbors.

Because, after all, caring is sharing.

The recipe comes from the special Halloween issue that Martha Stewart Omnimedia puts out every year. It is the one issue that I most look forward to because Halloween is one of my favorite holidays, and there is no shortage of inspiration inside. Whether you need a craft idea, last minute costume help, or a recipe for a Halloween fete, you’re bound to find it.

Need even more Halloween inspiration? My Halloween-themed Pinterest board should do the trick.

Tomorrow? We talk lunch boxes!

Rocky-Road Brownie Bites
Recipe courtesy of Martha Stewart Living {Halloween issue}
makes 4 dozen

Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces; plus more for tins
1/4 cup unsweetened cocoa powder, plus more for tins
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
1/4 cup miniature chocolate chips
1/2 cup salted peanuts
1 cup miniature marshmallows

Directions

1. Preheat oven to 350°. Generously butter mini muffin tins; dust with cocoa, tapping out excess. Whisk together flour, cocoa, baking powder, and salt in a bowl.
2. Melt butter and chopped chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water; remove bowl from pan. Add sugar; stir to combine. Add eggs; mix to combine. Stir in flour mixture just until combined (do not overmix).
3. Spoon batter into prepared tins, filling each cup just over halfway. Bake until a cake tester comes out with only a few crumbs attached, about 10 minutes.
4. Remove from oven, and sprinkle evenly with chocolate chips, peanuts, and marshmallows. Continue baking until chocolate is shiny and marshmallows are puffed and browned in spots, about 7 minutes. Transfer tins to wire racks; let cool completely.

Note: Brownies can be stored in an airtight container at room temperature up to 3 days.