Pumpkin Spice Rocky Road Brownies Recipes

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PUMPKIN PATCH ROCKY ROAD BROWNIES



Pumpkin Patch Rocky Road Brownies image

Start with fudge brownie mix and prepared frosting, then load up on extras--nuts, marshmallows, and chocolate chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 8

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 cup peanuts
3 cups miniature marshmallows
1/2 cup milk chocolate chips
1/3 cup Betty Crocker™ Whipped vanilla frosting (from 12-oz container)
8 drops green food color
24 small pumpkin-shaped candies

Steps:

  • Heat oven to 350°F. Spray or grease bottom only of 13x9-inch pan. Make brownie batter as directed on box--except stir in peanuts. Spread in pan.
  • Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Immediately sprinkle warm brownies with marshmallows and chocolate chips.
  • Bake about 3 minutes longer or until marshmallows are puffed. Cool 30 minutes.
  • In small microwavable bowl, microwave frosting uncovered on High 15 seconds; stir in food color. Drizzle over bars. Cool completely, about 1 hour. Cut into 6 rows by 4 rows. Top each bar with 1 candy.

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 31 g, TransFat 0 g

PUMPKIN BROWNIES



Pumpkin Brownies image

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 16

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

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