Rocky Mountain Brownies Light Food

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.

ROCKY MOUNTAIN BROWNIES

Steps:

• Brownies: Melt butter, cocoa and sugar together.
• Beat in eggs one at a time.
• Blend in flour, salt and vanilla.
• Fold in nuts.
• Bake at 350 deg F for 25 minutes in 12 x 15 jelly roll pan.
• When removed from oven,[b]while hot[/b], cover completely with miniature marshmallows.
• Return to oven until marshmallows are soft but not brown.
• Cool and ice.
• Frosting# 1: Mix butter, cocoa, cream, powdered sugar and salt.
• Let brownies set for 12 hours with this icing.
• Frosting# 2: Bring sugar, milk, butter and baking chocolate to softball stage.
• Pour over the marshmallows.
• Sets immediately and may be cut when cool.

LIGHT ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Prepare a 9x13 pan with cooking spray and flour.
• In a mixing bowl, combine baking powder, cocoa powder, salt, and flour.
• In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow cream.
• Mix dry ingredients with wet ingredients.
• Bake for 18 minutes.

ROCKY MOUNTAIN BROWNIES (LIGHT)

Steps:

• Preheat the oven to 350°F Spray a 8-inch square baking dish with vegetable spray.
• In a bowl and using a whisk, beat sugar, cocoa, applesauce, oil, egg, vanilla and yogurt.
• In another bowl, stir together flour and baking powder. Stir the mixture into the applesauce mixture just until everything is combined. Pour the batter into a prepared dish.
• Bake in the centre of the oven for 20 minutes. Sprinkle with marshmallows and chocolate chips. Bake another 10 minutes.
• Let the dish cool on a wire rack.

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.

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.

ROCKY ROAD BROWNIES

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

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.