ROCKY ROAD BROWNIES
These are ridiculously fudgy and rich. It looks even better if you double or triple the amount of marshmallows, but it will be insanely sweet.
Provided by FoxCK
Categories Bar Cookie
Time 45m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 11
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 FUDGE BROWNIES
These rich gooey brownies are one of our favorites. They would make a delicious addition to any cookie tray.-Nanette Swinson, Hope, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies; stir in pecans. Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack., In a saucepan, combine the milk, butter and chocolate. Cook and stir over low heat until smooth. Transfer to a bowl; beat in confectioners' sugar and vanilla until smooth. Spread over marshmallows.
Nutrition Facts :
ROCKY ROAD BROWNIE BITES
My son's favorite ice cream flavor lately is Rocky Road so I thought I'd make a brownie to echo those flavors of chocolate fudge, marshmallows and almonds. Making them one bite in a mini-muffin tin makes them super easy to snack on or pack in a lunchbox. They're also great to make for any group you may have to prepare for -- like your turn for soccer snack or a school party. You may want to leave the nuts out to accommodate allergies if sending them to school, though.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
- In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
- Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.
ROCKY-ROAD BROWNIES
Steps:
- Preheat the oven to 350 degrees F.
- Coat an 8-inch square baking pan with non-stick spray and set aside.
- In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to melt the chocolate completely. Stir the sugar into the melted chocolate until dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean.
- Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting.
OOEY GOOEY RICH AND CHEWY ROCKY ROAD FUDGE BROWNIES
These brownies taste as good as they look!The frosting is rich and chocolatey. The marshmallows add the goo to the OOH!
Provided by Misty Bryant
Categories Bar Cookie
Time 45m
Yield 1 dozen bars
Number Of Ingredients 8
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.
Nutrition Facts : Calories 6798, Fat 294.8, SaturatedFat 100.8, Cholesterol 255.4, Sodium 2680.2, Carbohydrate 1077.1, Fiber 20, Sugar 535.6, Protein 48
ROCKY ROAD BROWNIE
Steps:
- Place brownie on a microwaveable plate. Top with marshmallows and chocolate chips. Microwave on high 10 to 15 seconds or until marshmallows are puffy. Sprinkle with peanuts.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 12 g, TransFat 0 g
ROCKY ROAD BROWNIES
These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268 g, Fat 15 g, Fiber 1 g, Protein 3 g
FUDGY ROCKY ROAD BARS
This sweet is a cinch to make. Keep a supply on hand for lunchboxes, weekends, and casual entertaining.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme.
- In a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth. Pour chocolate mixture over marshmallow creme; working quickly, swirl together with a thin-bladed knife. Refrigerate until set, about 1 hour. Cut into 18 squares.
Nutrition Facts : Calories 285 g, Fat 14 g, Fiber 3 g, Protein 5 g
THE BEST ROCKY ROAD FUDGE
A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine.
Provided by Mama2boys
Categories Candy
Time 35m
Yield 36 pieces
Number Of Ingredients 8
Steps:
- Line a 13 x 9 inch pan with foil, butter.
- In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
- Stir in marshmallow creme and chocolate chips until smooth.
- Stir in walnuts and vanilla.
- Stir in marshmallows, do not melt.
- Quickly spread in pan, cool completely, refrigerate until firm.
- Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.
ROCKY ROAD BROWNIES
Remember old-fashioned rocky road ice cream? Get that same delicious chocolate, marshmallow and peanut taste all on a rich, fudgy brownie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
- Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 24 g, TransFat 0 g
MAKEOVER MOIST FUDGY BROWNIES
These makeover brownies are still rich and moist and full of the chocolaty goodness of the original recipe. The changes cut the calories by more than a quarter, fat by nearly half and saturated fat and cholesterol by about 60%.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a microwave, melt chocolate chips and butter; stir until smooth. In a large bowl, combine the eggs, sugars, baby food, oil, vanilla and chocolate mixture. Combine the flour, cocoa, baking soda and salt. Add to the chocolate mixture; mix well. Stir in nuts. , Spread into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. ,
Nutrition Facts : Calories 221 calories, Fat 11g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 86mg sodium, Carbohydrate 31g carbohydrate, Fiber 2g fiber), Protein 3g protein.
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- Top with the mini marshmallows, cherries and pecans. Drizzle over the remaining ganache and place in the fridge to set for at least 1 hour.
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