Rocky Road Brownies Tuesday, February 3, 2009


Adapted from a recipe in Martha Stewart’s “Everyday Cooking”

1 cup butter, cut into pieces
2 bags (12 oz each) semisweet chocolate chips
1 cup granulated sugar
1 cup light-brown sugar, packed
pinch of salt
4 large eggs
1 1/2 cups plain flour
2 cups miniature marshmallows
1 cup chopped nuts (your favorite)


Preheat oven to 350 deg. Spray a 9x13" pan with cooking oil spray and line with parchment paper or foil with an overhang at each end of the pan. Spray lining. In a microwave safe bowl, microwave 1 bag chocolate chips and the butter for about 30 seconds. Stir and repeat in microwave in 15 second intervals stirring each time until completely melted and smooth. Stir in sugars, salt and eggs. Add flour and stir just until completely mixed. Spread batter evenly in prepared pan. Bake about 30 minutes or until a toothpick inserted in center comes out with moist crumbs attached. Remove from oven and sprinkle with second bag of chips, then marshmallows and then nuts. Return to oven about 5 minutes or until chocolate is shiny and marshmallows are puffed. Cool completely in the pan. Use paper overhang to lift brownies out of the pan and onto a cutting board. Cut into equal squares of a size that pleases you. If you have any left to store, they will keep in an airtight container at room temperature about 3 days.

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