Halloween Rocky Road Brownies

From WHITE LILY

Makes 24 brownies

 

With the addition of candy corn, marshmallows, nuts, and chocolate chips, these rocky road brownies will become a family favorite.

INGREDIENTS

No-Stick Cooking Spray

BROWNIES

2 cups sugar

1 cup WHITE LILY Enriched Bleached Self-Rising Flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup butter, melted

2 large eggs

2 teaspoons vanilla extract

1/2 cup semi-sweet chocolate chips

1 cup chopped nuts, if desired

 

FROSTING

2 cups semi-sweet chocolate chips

1 (14-oz.) can sweetened condensed milk

1 teaspoon vanilla extract

 

TOPPING

1 cup miniature marshmallows

1/2 cup chopped nuts, if desired

1/2 cup candy corn

1/3 cup semi-sweet chocolate chips

 

DIRECTIONS

1.Heat oven to 350 degrees. Line a 13” x 9” x 2” baking pan with aluminum foil. Spray lightly with no-stick cooking spray.

2.Combine sugar, flour, cocoa powder, and salt in large bowl. Set aside.

3.Mix melted butter, eggs, and vanilla in small bowl until smooth. Add to flour mixture. Stir until moistened. Fold in 1/2 cup chocolate chips and 1 cup chopped nuts, if desired. Spread batter in prepared pan.

4.Bake 25 to 30 minutes, or until toothpick inserted one inch from center comes out barely moist. (Do not overbake.)

5.Melt 2 cups chocolate chips with condensed milk in a heavy saucepan over low heat, stirring until well blended. Stir in vanilla. Spread over hot brownies.

6.Top brownies with miniature marshmallows, 1/2 cup chopped nuts, if desired, and candy corn. Bake 2 to 3 minutes, or until marshmallows begin to melt. Microwave 1/3 cup chocolate chips in uncovered microwave safe bowl on HIGH for 1 minute. Stir until melted. Drizzle melted chocolate over marshmallows, chopped nuts, and candy corn. Cool to room temperature. Chill. Remove from pan by holding onto aluminum foil, peel off foil, and cut into bars.

 

TIP: After removing brownies from pan, place on flat surface. Cut into 24 bars using a large chef’s knife or a plastic kitchen knife. If brownies stick to blade, dip knife in hot water and remove residue with a paper towel. Repeat if necessary.

 

Find this recipe and more holiday treats at whitelily.com