Rocky road brownies
Know what makes from a mix brownies even better? More chocolate. And marshmallows.
adapted from Cookie Madness
1 box “Family Style” brownies
eggs, water, oil, in the proportions your mix calls for
2 cups mini marshmallows
2/3 cups toasted and coarsely chopped walnuts or toasted walnut “nuggets” (I used hazlenuts, they were good, too)
1 1/3 cup semi-sweet or dark chocolate chips
Preheat oven to 350 degrees F. Spray a 13×9 inch pan with cooking spray.
Mix the brownie mix, eggs, oil, and water together in a mixing bowl and beat for 50-60 strokes or until mixed. Pour into pan and set timer for 5 minutes less than total baking time on box.
While brownies cook, mix together the marshmallows, walnuts and a little less than a cup of the chocolate chips (you’ll be saving some for the end).
Pull brownies from the oven, quickly sprinkle with marshmallow mixture, then return to oven for last 5 minutes so that marshmallows can melt.
Remove from oven. Sprinkle remaining chocolate chips over top of hot brownies and if you’d like, sprinkle on some more walnuts so that everything appears balanced. Let cool at room temperature for about an hour. Transfer to the refrigerator for another hour to set the chips.
Lift the brownies from the pan and cut into 16 large squares.
**The marshmallows get puffy and melt, but they don’t really brown after 5 minutes. It’s important not to keep the brownies in the oven too long because you don’t want to overcook them. If you really want brown marshmallows you can throw them under the broiler for about a minute after the 5 minutes of oven cooking.
adapted from Cookie Madness
1 box “Family Style” brownies
eggs, water, oil, in the proportions your mix calls for
2 cups mini marshmallows
2/3 cups toasted and coarsely chopped walnuts or toasted walnut “nuggets” (I used hazlenuts, they were good, too)
1 1/3 cup semi-sweet or dark chocolate chips
Preheat oven to 350 degrees F. Spray a 13×9 inch pan with cooking spray.
Mix the brownie mix, eggs, oil, and water together in a mixing bowl and beat for 50-60 strokes or until mixed. Pour into pan and set timer for 5 minutes less than total baking time on box.
While brownies cook, mix together the marshmallows, walnuts and a little less than a cup of the chocolate chips (you’ll be saving some for the end).
Pull brownies from the oven, quickly sprinkle with marshmallow mixture, then return to oven for last 5 minutes so that marshmallows can melt.
Remove from oven. Sprinkle remaining chocolate chips over top of hot brownies and if you’d like, sprinkle on some more walnuts so that everything appears balanced. Let cool at room temperature for about an hour. Transfer to the refrigerator for another hour to set the chips.
Lift the brownies from the pan and cut into 16 large squares.
**The marshmallows get puffy and melt, but they don’t really brown after 5 minutes. It’s important not to keep the brownies in the oven too long because you don’t want to overcook them. If you really want brown marshmallows you can throw them under the broiler for about a minute after the 5 minutes of oven cooking.
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