Rocky Road Brownies for #TheLeftoversClub

Rocky Road Brownies

When I first heard of The Leftovers Club, I thought “GENIUS!”  See – one of the things they don’t tell you about food blogging is that you might have leftovers for DAYS and sometimes you don’t always have an awesome neighbor to take them off your hands like my favorite (now former) neighbors N. or Brad and John would do.  Thankfully, I’m not the only food blogger with that issue as a group of fabulous food bloggers banded together and formed The Leftovers Club.  Once a month, we’re paired up with another food blogger and we get to share treats, exchange ideas and it’s like a giant {virtual} potluck.

This month, for my first Leftovers Club entry, I was paired up with Susan from The Girl In The Little Red Kitchen.  I adore Susan – she’s beyond amazing, has a passion for all things Le Creuset, can cook her heart out and also has a Sous Pug of her very own.  I have had the worst craving for s’mores lately and, since s’mores don’t always travel so well via FedEx, I got to thinking of something more “travel friendly” and these Rocky Road Brownies were perfect.  I played a bit with a Martha Stewart recipe and this brownie is deep, chocolatey and has a nice toasty marshmallow crust.  I also tossed in a little something from my SousPug and her #SuperPug did the same.

Susan’s care package came at the perfect time because the SousPug is having one of his flare-ups so when he got a new toy and a bone from his new BFF – he hasn’t let them go since.  This is the first thing I’ve seen him play with in MONTHS.  Also – there’s nothing better that chocolate to cheer up a stressed out {pug} momma, so when I saw a Nutella Swirled Zucchini Bread nestled carefully in the box, I was speechless.   Susan thought of everything!  This zucchini bread was out of this world amazing!  Seriously – Nutella + zucchini – who knew?!?!  You are going to want that recipe ASAP!

Nutella Swirled Zucchini Bread

Nutella Swirled Zucchini Bread
Sous Pug and his new toys

Sous Pug Perks Up With Mr. Crab & a new bone!

On to the recipe:

Gather the ingredients

Rocky Road Brownies - Ingredients

Adding a bit of espresso goodness to the chocolate

Rocky Road Brownies - Espresso Powder

A tale of two sugars

Rocky Road Brownies - A Tale of Two Sugars

I don’t think this is enough marshmallows

Rocky Road Brownies - Adding Marshmallows

Now this looks like Rocky Road overload

Rocky Road Brownies - Rocky Road Topping

Nice and toasty

Rocky Road Brownies - Broiled

Now – tell me you wouldn’t want one of these lovelies!

Rocky Road Brownies for #TheLeftoversClub
  • 1½ cups of bittersweet chocolate chips
  • 1 stick (1/2 cup) of unsalted butter, cut into pieces
  • ½ teaspoon of instant espresso
  • 1 teaspoon of vanilla extract
  • ½ cup of packed light brown sugar
  • ½ cup of granulated sugar
  • 1 cup of all purpose flour
  • 1 - 2 tablespoons of unsweetened cocoa powder (depending on how chocolately you want it)
  • 2 large eggs
  • 1 cup of miniature marshmallows
  • ½ cup of chopped pecans (or your favorite nuts)
  1. Preheat the oven to 350 degrees F.
  2. Lightly spray an 8x8 inch baking pan with nonstick spray and set aside.
  3. In a heatproof bowl set over a saucepan of simmering water, melt 1 cup of the chocolate chips and the butter. Stir occasionally until just melted.
  4. When the chocolate is melted, add the espresso powder and vanilla. Stir to combine and remove from the heat.
  5. Whisk in both the brown and granulated sugar. Follow with the salt and then the eggs.
  6. When everything is combined, slowly add the cocoa powder and the flour until it is just combined.
  7. Spread the batter into the prepared pan and bake for about 25 – 30 minutes. Test using a toothpick and there should still be moist crumbs attached.
  8. Remove from the oven and sprinkle over a layer of marshmallows, followed by chocolate chips and then the chopped pecans. If you want to add an additional sprinkle of marshmallows – who am I to judge.
  9. Bake for another 5 minutes or so so that the marshmallows begin to puff and the chocolate is a bit shiny.
  10. For a bit of a s'mores like flavor, turn on the broiler and broil for a minute or so until the marshmallow gets all toasty.
  11. Remove from the oven and then let the brownies cool completely.
  12. Cut into squares, grab a corner piece for yourself and enjoy!
Adapted from Martha Stewart

Many many thanks to Susan for a delicious initiation to The Leftovers Club and for those that want to join, you can find out more info here.

Want to see some other delicious ideas from members of The Leftovers Club – check them out below!

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  1. says

    I consider myself pretty lucky to be the recipient of these. Let me tell you, not a minute after I unwrapped the box, one was popped into my mouth! It makes me so happy that Souspug cheered up. I told you nylabones are like crack for dogs. Keeps them happy for hours at a time. :-) Sir Pugsley also says thank you very much, his cape is adding in his great leaping abilities now and he also can’t wait for a time for all of us to meet in person.
    Susan recently posted..Nutella Swirl Zucchini Bread #theleftoversclubMy Profile

    • says

      Ahhh – Sir Pugsley has special powers – Wiggs could never make the bed. Couch, yes but the bed – that required a “Carry me NOW!” paw stomp 😉 He loves that nylabone and Sir Crabby – well, if they aren’t on his couch or on his bed, there’s hell to pay and he will bite. I will definitely let you know when NYC is in the cards (or if you ever come to Philly just let a gal know!)

  2. says

    Wow! When I first saw this, I thought it meant that you made the brownies FROM leftovers. I’m so glad you didn’t! I love that you sprinkled a bunch of stuff on the top and then baked it a bit longer. That’s my newish trick with blondies and it makes them so purdy. I will definitely be doubling this recipe!
    Sue recently posted..The Chestnut Didn’t CrackMy Profile


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