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 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.
ROCKY ROAD BROWNIES
Provided by Patrick and Gina Neely : Food Network
Time 1h20m
Yield 12 large brownies
Number Of Ingredients 13
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.
ROCKY ROAD BROWNIES
Number Of Ingredients 9
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.
ROCKY ROAD BROWNIES
"Anyone who likes rocky road ice cream will like these moist, fudgy brownies loaded with goodies," relates Rita Lenes of Renton, Washington. "They're great for children's parties."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 72mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY ROCKY ROAD BROWNIES
Originally printed in a Jell-O Pudding Dessert Cookbook, I modified the recipe. always a hit and there are never leftovers!
Provided by caffeine junkie
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167.2, Fat 8.4, SaturatedFat 3.9, Cholesterol 36.6, Sodium 170.8, Carbohydrate 22.1, Fiber 1, Sugar 15.9, Protein 2.2
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- Stir together marshmallows, chocolate chips and nuts; set aside. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until melted. Add sugar, eggs and vanilla; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter in prepared pan.
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