"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

ROCKY ROAD BROWNIES Recipe

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This recipe for ROCKY ROAD BROWNIES, by , is from The Brower-Williams Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia WIlliams
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box brownie mix (with chocolate syrup pouch)
1/4 c. water
1/3 c. vegetable oil
2 eggs OR 3 eggs
1 bag (12 oz.) semisweet chocolate chips (2 cups)
1 1/2 to 2 c. miniature marshmallows
1 1/2 c. chopped peanuts

Directions:
Directions:
Heat oven to 350F. Grease bottom only of 13x9-in. pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike (or 3 eggs for cakelike brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Immediately after removing from oven, sprinkle with 1 1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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