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"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 is from The Brower-Williams Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350°F. 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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