Rocky Road Brownie Food

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.

ROCKY ROAD BROWNIES

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

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 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.

ROCKY ROAD BROWNIES

Steps:

• Melt 12 ounce package chocolate chips in medium saucepan over medium-low heat, stirring occasionally; cool.
• In mixer bowl, beat chocolate mixture, eggs and sugar. Blend in flour, baking powder, salt and vanilla. Spoon into greased 9x13" baking pan.
• Bake in a preheated 375 degree oven 25 minutes. Remove from oven, sprinkle with marshmallows, pecans and remaining chocolate chips, in that order. Continue baking until golden (15-20 minutes). Cool. Cut with knife dipped in warm water.

ROCKY ROAD 'BOX' BROWNIES RECIPE BY TASTY

Steps:

• Prepare the brownie mix batter according to package instructions.
• Add nuts to your brownie mix batter. Mix thoroughly.
• Pour into baking pan. Bake the brownie mix according to package instructions.
• Remove from the oven, and top with marshmallows.
• Broil for 30 seconds, until the marshmallows are toasty.
• Serve with a drizzle of chocolate syrup.
• Enjoy!

CARLA HALL'S ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
• Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean.
• Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.

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.