Rocky Road Brownies
>> Sunday, September 13, 2009
Here's a tip I learned over the years. Just because your cookbook says holiday cookies doesn't mean you can only make them for the holidays. In fact, nothing about the recipes makes them holiday only (except maybe pumpkin for fall cookies and the way cut-out cookies are decorated). Take these rocky road brownies for example. The book is called Grandma's Christmas Cookies, but give me one good reason why these should be made only for Christmas. In fact, I bet if I didn't tell you the title of the book, you never would have known. Personally, holiday cookbooks were invented so if I were making a cookie tray, having company, or invited to a cookie exchange (someone please invite me!), I don't have to look very far for an "elegant" recipe. By elegant I mean more than your traditional chocolate chip cookie.
Fact - I hate, hate, HATE the lighting in my kitchen. Another fact - I love marshmallows, which is why I picked these brownies. That and the picture in my book looked amazing. Plus I had peanuts leftover. The topping looked amazing, and I tried to capture that in a photo, but it was hard because the brownies are very gooey. It is best to eat these cold because of the topping, but they can also be eaten at room temperature (provided that it's not a hot summer's day).
Rocky Road Brownies
1/2 cup butter or margarine
2 squares (1 oz each) unsweetened chocolate
3/4 cup sugar
1/2 cup flour
2 eggs
1 tsp vanilla
1/4 cup salted peanuts, chopped
Topping
2 Tbsp butter or margarine
1 1/2 oz cream cheese
1/2 square (1/2 oz) unsweetened chocolate
2 Tbsp milk
1 1/4 + 2 Tbsp powdered sugar
1/2 tsp vanilla
1 cup mini marshmallows
1/2 cup salted peanuts
1. Preheat oven to 350F. Line 8x8 pan with greased foil.
2. In a saucepan, melt butter and chocolate, stirring constantly. Add sugar, flour, eggs, and vanilla; mix well. Stir in peanuts. Spread into baking pan. Bake 20-25 minutes or until brownie starts to pull away from sides of pan. Cool completely
3. Topping: In another saucepan, combine butter, cream cheese, chocolate, and milk. Heat until melted, stirring constantly. Remove from heat. Add sugar and vanilla. Beat with mixer until smooth. Stir in marshmallows and peanuts. Immediately spread over cooled brownies. Cool completely before cutting. Store in refrigerator.
Source: Grandma's Christmas Cookies 1997 p.62
8 comments:
I always revisit the holiday baking books throughout the year, they have such wonderful treats to share no matter what you need them for. those brownies look decadent!
I always make these! yumyum
I'd probably eat those cold too, the topping looks awesome, but my fingers might hate it :)
How about those Steelers? Ah, football is back!
Chirstmas, Labor Day, Arbor Day, yesterday, right now, I'm not picky, they look de-lish! I'll take one!
Wow! I love how chunky these look. I've never actually eaten a cold brownie before.
Those look soooo good! I would invite you to a cookie exchange, but don't think you want to travel to VA for one. I used to do them every year, but had less and less people want to participate, so now I don't bother. I miss them though. :(
I have seen rocky road brownies and I have made them but I have never seen any that look this good. I have to try this recipe.
If it was up to me, I would just bake desserts for a week and skip the real food. At that point, I am sure, I would be ready for savory foods.
These look so yummy! You're totally invited to my next cookie exchange :)
Post a Comment