Chocolatey Rocky Road Brownies the Editors of Publications International, Ltd.
Chocolatey Rocky Road Brownies
Makes about 4 dozen brownies
|1||cup (2 sticks) butter|
|4||squares (1 ounce each) unsweetened chocolate|
|1-1/2||cups granulated sugar|
|1||cup all-purpose flour|
|1/2||cup chopped salted peanuts|
|1/4||cup (1/2 stick) butter|
|1||package (3 ounces) cream cheese|
|1||square (1 ounce) unsweetened chocolate|
|2-3/4||cups powdered sugar|
|2||cups miniature marshmallows|
|1||cup salted peanuts|
- Preheat oven to 350°F. Grease 13X9-inch baking pan. Set aside.
- Combine butter and chocolate in 3-quart saucepan. Cook over medium heat, stirring constantly, until melted, 5 to 7 minutes. Add granulated sugar, flour, eggs and vanilla; mix well. Stir in peanuts. Spread in prepared pan. Bake 20 to 25 minutes or until brownie starts to pull away from sides of pan. Cool completely in pan on wire rack.
- Combine butter, cream cheese, chocolate and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted, 6 to 8 minutes. Remove from heat; add powdered sugar and vanilla; beat until smooth. Stir in marshmallows and peanuts. Immediately spread over cooled brownies. Cool completely; cut into bars. Store leftovers covered in refrigerator.
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