Chewy Rocky Road Brownies Food

ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350°F and line a 9-inch square baking pan with nonstick tin foil, crimping to create a 4" 'collar'. Spray with nonstick cooking spray.
• In a heavy 1 1/2-quart saucepan (or microwave on Medium), melt butter, unsweetened chocolate, and bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes.
• Stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.
• Mix flour, walnuts and salt separately, then gently stir into chocolate mix.
• Spread batter evenly in pan and bake in middle of oven 20 minutes.
• Remove pan from oven and add chocolate and marshmallows evenly over brownies.
• Bake brownies until marshmallows are puffy and pale golden, 7 to 10 minutes.
• Remove from oven, quickly swirl just the top chocolate/marshmallow with a skewer.
• Cool brownies completely in pan on a rack, then refrigerate until firm.
• Trim edges, then cut into 16 squares with a buttered knife.

ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
• Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
• Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

CHEWY ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease an 8x8" square pan.
• In a small bowl, combine instant chocolate pudding, flour, and baking powder. Set aside.
• Melt butter in a medium saucepan. Remove from heat.
• Stir sugar into melted butter.
• Mix in eggs one at a time.
• Stir in vanilla and pudding mixture.
• Fold in chocolate chips, miniature marshmallows, and chopped nuts.
• Spread in prepared pan. Bake for 30-35 minutes.
• If cutting while still warm, use a plastic knife.

ROCKY ROAD BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Fit a sheet of foil over a 9 by 9-inch baking pan and leave a 2-inch overhang for the handles. Spray with nonstick spray.
• Add the butter and chocolate to a medium saucepan over low heat. Stir until melted and smooth, then remove from the heat. Stir in the brown sugar, and vanilla. Add the eggs, 1 at a time, and stir until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add this dry mixture, in increments, to the chocolate mixture, and mix well until smooth. Stir in the almonds.
• Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes.
• Remove the brownies from the oven, and sprinkle with the chocolate chips and marshmallows. Put the pan back in the oven and bake until the marshmallows are puffy and melted, about 5 more minutes. Let the brownies cool in the pan before removing and slicing.

OOEY GOOEY RICH AND CHEWY ROCKY ROAD FUDGE BROWNIES

Steps:

• Prepare brownie mix according to directions; stir in pecans.
• Spoon batter into greased 13x9x2 baking pan.
• Bake@ 350 for 25 minutes.
• Remove from oven and sprinkle marshmellows over hot brownies.
• Combine chocolate, 1/3 cup milk, and butter in heavy saucepan.
• Cook over low heat until melted, stir often.
• Remove from heat.
• transfer to lrg.
• mixing bowl.
• Add sugar and vanilla.
• Beat on low until smooth.
• (if frosting is too thick add 1 tsp milk until smooth).
• Spread over brownies.
• Cool in pan on wire rack, and cut into bars.

ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour. In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and half of bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour and salt until just combined.
• Reserve 1/2 cup batter in a bowl. Spread remaining batter evenly in pan and bake in middle of oven 20 minutes. While bottom layer is baking, stir walnuts, marshmallows, and remaining bittersweet chocolate into reserved batter. Remove pan from oven and spoon walnut-marshmallow mixture evenly over partially baked layer. Bake brownies until marshmallows are pale golden, 7 to 10 minutes. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

BEST ROCKY ROAD BROWNIES

Steps:

• In a small heavy saucepan, melt butter and chocolate; stir until smooth. Remove from the heat; stir in sugar. Stir in the egg, vanilla and salt until well blended. Stir in flour just until blended. Fold in the marshmallows, chips and pecans., Spread into a greased 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.