Muddy Road Brownies Rocky Road Without The Walnuts Food

MUDDY ROAD BROWNIES (ROCKY ROAD WITHOUT THE WALNUTS)

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat and cool slightly.
• To the saucepan of chocolate, add the sugar, eggs and vanilla.
• In a small bowl, stir together the flour and baking soda. Add flour to the chocolate mixture. Stir until combined. Pour batter into a greased 9-inch x 9-inch baking dish and spread evenly.
• Arrange Hershey Kisses evenly over the brownie batter. Then sprinkle evenly with mini marshmallows.
• Bake at 350 F for 25-28 minutes.
• Serve warm but not hot and enjoy!

MARSHMALLOW CRUNCH BROWNIE BARS

Steps:

• Preheat oven to 350°F Grease a 9×13-inch baking pan.
• In a medium saucepan, melt the chocolate, butter, and 3/4 cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.
• Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
• Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
• While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
• Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.

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 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 SQUARES

Steps:

• Prepare brownie mix according to package directions, but substitute evaporated milk for water.
• Spread into greased 13 x 9 inch pan.
• Bake according to package direction; do not overbake.
• Remove form oven and top with marshmallow, walnuts and chips.
• Bake for 3 to 5 minutes or until topping is warmed and beginning to melt.
• Cool in pan on wire rack for 20 to 30 minutes.
• Cut into squares.