Or rather, a successful recipe. I’m not sure how to credit this because I cut the recipe off the side of a sack of sugar. So, forgive any copyright muddles, but I just had to share this.
Rocky Road Brownies
Brownie:
1/2 c butter
3oz unsweetened chocolate
1 c all-purpose flour
3/4tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 c granulated sugar
1 1/2 tsp vanilla
Topping:
1/2 c chopped peanuts
1/2 c semi-sweet chocolate chips
1/2 c miniature marshmallows
1/4 c chocolate fudge topping, warmed.
Directions:
Preheat oven to 350F. Generously grease a 9-inch square baking pan. Melt butter and unsweetened chocolate over low heat in a medium saucepan, stirring frequently; cool. Combine flour, baking powder, and salt in a small bowl; set aside. Beat eggs in large bowl until light. Add sugar, 2 tablespoons at a time, beating until mixture is thick. Add vanilla. Gradually add chocolate mixture to egg mixture. Stir in flour mixture until well blended. Spread evenly in pan. Bake at 350 for 25-30 minutes or until edges pull slightly away from pan. Remove from oven. Sprinkle peanuts, chocolate chips, and marshmallows over top; drizzle with chocolate fudge topping. Continue baking 8-12 minutes or until lightly browned. Cool completely. Cut into bars. Makes 2 dozen brownies.
What I did differently
- I used 3oz sweetened chocolate and milk chocolate chips.
- I used whole wheat pastry flour
- I used walnuts instead of peanuts, and dotted the top with large marshmallows since those were the only kind in my pantry.
- I used a 9×13 baking pan.
