Best Rocky Road Brownies Recipes

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.

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.

CONTEST-WINNING BEST ROCKY ROAD BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and espresso powder until thickened, about 5 minutes. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. Fold in walnuts and chocolate chips., Transfer to a greased 13x9-in. baking pan . Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake)., For topping, in a large bowl, combine the marshmallows, walnuts and chocolate chips. Sprinkle over top. Bake 4-6 minutes longer or until marshmallows are lightly browned. Cool on a wire rack. Cut into bars.

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

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 PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift flour, cocoa powder, baking powder, and salt together in a large bowl. Beat sugar, butter, and vanilla extract together in a separate bowl; beat in eggs, one at a time, until sugar mixture is smooth. Stir flour mixture into sugar mixture until incorporated. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 20 minutes.
• Mix peanut butter and chocolate chips together in a microwave-safe bowl; heat in microwave until chocolate chips are melted, stirring every 30 seconds, 1 to 2 minutes. Fold crispy rice cereal into peanut butter mixture; heat in microwave until mixture smooth and spreadable, about 30 seconds.
• Sprinkle brownies with marshmallows and bake until marshmallows are slightly cooked, 2 minutes. Pour chocolate mixture evenly over marshmallows. Allow to cool completely before cutting into squares.

ROCKY ROAD BROWNIES RECIPE

Steps:

• Preheat oven to 325 degrees.
• Spray a 9x13" baking pan with non-stick cooking spray. Stir cocoa and melted margarine together in a bowl.
• Add sugar and eggs and mix well.
• Add vanilla, flour, nuts and salt. Bake for about 20-25 minutes. Remove brownies from oven and top with chocolate chips, marshmallows, and chopped nuts.
• Place back in the oven for about 3 minutes, or until the marshmallows double in size. Remove from oven and let cool. Top with chocolate drizzle (completely optional) and serve.
• Mix all ingredients together. If it's too thick, add a little milk to thin it. If it's too thin, add a little more powdered sugar.

DELICIOUS ROCKY ROAD BROWNIES

Steps:

• For the brownies, melt chocolate and butter in a saucepan over very low heat, stirring constantly.
• Remove chocolate/butter mixture from heat and stir in the sugar.
• Beat in the eggs, one at a time.
• Be sure to mix well.
• Blend in the vanilla.
• Combine flour and salt, add to mixture and blend together.
• Spread the batter into a buttered 9 inch square baking pan.
• Bake in a pre-heated 350 degree oven for 45-50 minutes.
• Cool brownies in the pan on a rack for 10 minute.
• Topping:.
• While brownies are cooling, melt butter and chocolate in saucepan for topping.
• Sprinkle brownies evenly with marshmallows and walnuts.
• Return brownies to oven and bake another 3 minutes.
• Remove brownies and drizzle with the melted chocolate.
• Cool in pan, then cut into squares or rectangles.
• Enjoy!
• Tip:.
• If you want to reduce the calories, just cut the marshmallows to 1 cup, and omit the walnuts, but if your gonna eat brownies WHY would ya do that?

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 '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!

ROCKY ROAD BROWNIES

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.