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Yummy Brownies

27
May 2011
By

These are just so yummy! I could just eat the whole pan of them.

1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening.
2. Make and bake brownies as directed on box. Cool completely.
3. Frost brownies with the frosting. Sprinkle with the peanuts then refrigerate while making cereal mixture.
4. Measure cereal into a medium bowl and set aside. In a 1-quart saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in the bowl that you set aside, stirring until evenly coated. Spread over the frosted brownies then refrigerate for 1 hour or until set before cutting. Store tightly covered at room temperature or in refrigerator.

Nutrition Information:

1 Serving (1 Bar), Calories 410, (Calories from Fat 180), Total Fat 20g, (Saturated Fat 6g, Trans Fat 1g), Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 52g, (Dietary Fiber 3g, Sugars 37g) Protein 6g;

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Brownies

24
Jul 2009
By

Here is a quick and easy recipe that makes Rocky Road Brownies.

rockyroadbrownies1 box (1 lb 6.5 oz) brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs or 3 eggs
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 1/2 to 2 cups miniature marshmallows
1 1/2 cups chopped peanuts

1. Heat oven to 350°F. Grease bottom only of 13×9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudge type (or 3 eggs for cake type brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
3. Immediately after removing from oven, sprinkle with 1 1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet for about 2 minutes.) Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered.

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Fudgy Saucepan Brownies

18
Apr 2008
By

Dark and chewy brownies.

3/4 cup of butter or margarine
4 (1 ounce) squares of unsweetened chocolate
2 cups of sugar
4 eggs
1 1/2 cups of unsifted flour
1/2 tsp of salt
1 1/2 tsps of vanilla
1 3/4 cups coarsely chopped pecans

Preheat your oven to 375 degrees.

Melt the butter and chocolate in a large, heavy saucepan over the lowest heat.

Remove from heat and mix in the remaining ingredients in the order listed, beating well after each addition.

Pour the batter into a greased 9x9x2 inch pan and bake for 40 minutes until brownies just begin to pull away from the sides of the pan.

Cool the pan of brownies upright on a wire rack until they are room temperature then cut in 16 squares.

They are about 350 calories per brownie.

*These are nothing like Alice’s Restaurant brownies.. you won’t need to go to drug rehab after eating them! :)

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Chunky Rocky Road Brownies

19
Feb 2008
By

Rocky Road Brownies Yummy, fattening, scrumptious brownies!

Prep Time: 15 minutes l Cook Time: 23 to 25 Minutes

Cooking Oil
1 cup flour
3/4 cup sugar
1/4 tsp. baking soda
2 eggs, beaten slightly
3 tbsps. water
1 tsp. vanilla extract
1/2 cup butter, cut into pieces
2 cups semi-sweet chocolate chips
3/4 cup chopped pecans
3/4 cup chopped walnuts

1/2 cup semi-sweet chocolate chips
2 tbsp butter
1 tbsp. heavy cream
1 1/2 cups miniature marshmallows

1. Preheat oven to 350 degrees F. Coat a 13x9x2 inch baking dish with oil, set aside. Stir together the flour, sugar and baking soda in a small bowl; set aside. Combine the eggs, 3 tbsps. water and vanilla in separate small bowl; set aside.

2. In a large saucepan, combine 1/3 cup butter and 1 cup chocolate chips. Cook over low heat, stirring frequently, until mixture is smooth. Blend in egg and flour mixture. Stir in 1 more cup of chocolate chips, pecans and walnuts. Spread in the pan you prepared earlier. Bake for 23 to 25 minutes or until a wooden toothpick, inserted in the center, comes out clean.

3. During the last 5 minutes of baking time, melt remaining 1/2 cup of chocolate chips, 2 tbsps. butter and cream in a small saucepan over low heat, stirring frequently.

4. Sprinkle marshmallows over brownies as soon as they are finished baking. Return to oven for 30 seconds or just until the marshmallows puff; remove from oven. Drizzle with the chocolate mixture; swirl lightly to mix marshmallows and chocolate. Cool completely.

Makes 16

Per Serving: 301 calories, 37g carbohydrates, 4g protein, 18g fat, 3g fiber, 43mg cholesterol, 82mg sodium.

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