Pumpkin Spice Rocky Road Brownies Food

PUMPKIN PATCH ROCKY ROAD BROWNIES

Steps:

• Heat oven to 350°F. Spray or grease bottom only of 13x9-inch pan. Make brownie batter as directed on box--except stir in peanuts. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Immediately sprinkle warm brownies with marshmallows and chocolate chips.
• Bake about 3 minutes longer or until marshmallows are puffed. Cool 30 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds; stir in food color. Drizzle over bars. Cool completely, about 1 hour. Cut into 6 rows by 4 rows. Top each bar with 1 candy.

PUMPKIN SPICE ROCKY ROAD BROWNIES

Steps:

• Bake your brownies according to package directions in 10x10 square pan
• When you remove baked brownies from oven turn on your broiler
• While your broiler is getting hot, arrange all of the marshmallows on top of the brownies
• Sprinkle chocolate chunks & almonds on top
• Broil about 3-5 minutes or until marshmallows begin to brown - watch close, don't let them get too toasty
• Remove & allow to cool a bit before serving.

PUMPKIN PATCH ROCKY ROAD BROWNIES

Steps:

• Heat oven to 350ºF. Spray or grease bottom only of 13x9-inch pan. Make brownie batter as directed on box--except stir in peanuts. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Immediately sprinkle warm brownies with marshmallows and chocolate chips.
• Bake about 3 minutes longer or until marshmallows are puffed. Cool 30 minutes.
• In small microwavable bowl, microwave frosting uncovered on High 15 seconds; stir in food color. Drizzle over bars. Cool completely, about 1 hour. Cut into 6 rows by 4 rows. Top each bar with 1 candy.

ROCKY ROAD BROWNIES

Steps:

• In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes. , In a large bowl, beat the eggs, sugar and vanilla until blended. Stir in chocolate mixture. Gradually add flour until well blended. , Spread 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 the marshmallows, chocolate chips and walnuts; bake 4 minutes longer. Cool on a wire rack.

PUMPKIN BROWNIES

Steps:

• Grease a square 8x8 pan with cooking spray.
• Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
• Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
• Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
• Add the spices and fully blend them inches.
• Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
• Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.

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.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.