Friday, May 20, 2005

Fudgy Rocky Road Brownies

Fudgy Rocky Road Brownies (Adapted from Land O Lakes)

For the brownie base

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter
4 ounces unsweetened baking chocolate, coarsely chopped
2 1/2 cups granulated sugar
2 teaspoons vanilla
4 large eggs

For the topping

4 tablespoons (1/2 stick or 1/4 cup) unsalted butter
1/4 cup milk
3 ounces cream cheese
1 ounce unsweetened baking chocolate, coarsely chopped
2 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla
2 cups miniature marshmallows
1 cup salted peanuts

To prepare brownie base

Preheat oven to 350 degrees.

In a small bowl, whisk together flour, baking powder and salt.

In a medium saucepan, add butter and chocolate - place over low heat and melt ingredients together, stirring, until smooth, about 4 to 6 minutes. Remove from the heat. Stir in sugar and vanilla. Beat in eggs, one at a time, mixing until well combined after each.

Stir in dry ingredients just until combined. Pour mixture into a 9" x 13" baking pan with only the bottom coated with nonstick spray. Smooth the top of the batter an off-set spatula. Place into the oven and bake just until the brownies begin to pull away from the sides and a toothpick placed near the center comes out mostly clean with a few fudgy crumbs attached, about 30 to 36 minutes.

To prepare the topping

Meanwhile, before the brownies are almost ready, place butter, milk, cream cheese and chocolate in a medium saucepan. Cook over medium-low heat, stirring, until melted and combined, about 6 to 8 minutes. Remove from the heat and stir in cofectioners' sugar and vanilla until smooth. Stir in marshmallows and peanuts. Immediately spread mixture over hot brownies.

Place pan on a wire rack and allow to cool completely before cutting into bars. Store refrigerated.

Makes about 30 brownies.

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