Light Rocky Road Brownies Recipes

ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350°F and line a 9-inch square baking pan with nonstick tin foil, crimping to create a 4" 'collar'. Spray with nonstick cooking spray.
• In a heavy 1 1/2-quart saucepan (or microwave on Medium), melt butter, unsweetened chocolate, and bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes.
• Stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.
• Mix flour, walnuts and salt separately, then gently stir into chocolate mix.
• Spread batter evenly in pan and bake in middle of oven 20 minutes.
• Remove pan from oven and add chocolate and marshmallows evenly over brownies.
• Bake brownies until marshmallows are puffy and pale golden, 7 to 10 minutes.
• Remove from oven, quickly swirl just the top chocolate/marshmallow with a skewer.
• Cool brownies completely in pan on a rack, then refrigerate until firm.
• Trim edges, then cut into 16 squares with a buttered knife.

ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
• Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
• Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

ROCKY ROAD BROWNIE BARS RECIPE

Steps:

• Preheat the oven to 350F and grease a brownie/bar pan
• In a bowl mix the oil and sugar together.
• Next, add the extracts and eggs into the sugar mixture. Blend everything well.
• Add the cocoa powder and blend it well with the sugar mixture.
• Mix in the chocolate chips.
• Finally, add the flour, and mix it in till the flour is just combined.
• Pour the batter into the prepared pan and smooth it out till it is smooth.
• Place the pan in the oven and bake for about 40 minutes.
• Check for doneness with a toothpick, it comes out clean then the brownies are done, it comes out with batter continue to bake for another 5 minutes till the toothpick comes out clean.
• Let the brownies cool.
• When the brownies are cool but still a little warm to the touch, spread on a thin layer of the frosting on the top of them.
• Next, sprinkle with the walnuts and marshmallows. Gently press them into the brownies.
• In the microwave, melt the dark chocolate chips. Microwave them in 30-second intervals and stir with each one till they are melted and smooth.
• Drizzle on the melted chocolate, and let the brownies finish cooling and the drizzle hardens.
• Slice them up and ENJOY!

ROCKY ROAD BROWNIES

Steps:

• Preheat the oven to 350° F. Grease and line an 8X8-inch baking pan with parchment, set aside.
• In a medium-sized bowl, whisk together the slightly cooled melted butter and granulated sugar. Whisk well for 1-2 minutes. Add the eggs and vanilla extract, whisk for an additional 2-3 minutes until light in color.
• In a small bowl, whisk together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg mixture, until well incorporated. Fold in ⅓ cup of the semi-sweet chocolate chips.
• Pour the batter into the prepared pan, spread out evenly. Bake for about 20 minutes, or until set.
• Immediately after pulling out the baked brownies, sprinkle the top with marshmallows, walnuts, and the remaining ⅓ cup of chocolate chips. Bake for an additional 2 minutes, or until marshmallows have softened and the chocolate chips are gooey.
• Allow the brownies to cool for at least 1 hour before serving. Serve room temperature or warm.
• Store the brownies in an airtight container, layers separated by wax paper, for up to 3 days at room temperature and up to 5 days in the refrigerator. To reheat: microwave one brownie for 15 - 20 seconds.

LIGHT ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Prepare a 9x13 pan with cooking spray and flour.
• In a mixing bowl, combine baking powder, cocoa powder, salt, and flour.
• In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow cream.
• Mix dry ingredients with wet ingredients.
• Bake for 18 minutes.

ROCKY ROAD BROWNIES

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter and bake in prepared pan as directed on package for cake-like brownies.
• Sprinkle hot brownie with marshmallows.
• Cook semi-sweet chocolate and milk in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently; drizzle over marshmallows. Sprinkle with nuts. Cool completely.

ROCKY ROAD BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Fit a sheet of foil over a 9 by 9-inch baking pan and leave a 2-inch overhang for the handles. Spray with nonstick spray.
• Add the butter and chocolate to a medium saucepan over low heat. Stir until melted and smooth, then remove from the heat. Stir in the brown sugar, and vanilla. Add the eggs, 1 at a time, and stir until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add this dry mixture, in increments, to the chocolate mixture, and mix well until smooth. Stir in the almonds.
• Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes.
• Remove the brownies from the oven, and sprinkle with the chocolate chips and marshmallows. Put the pan back in the oven and bake until the marshmallows are puffy and melted, about 5 more minutes. Let the brownies cool in the pan before removing and slicing.