No Tricks To Make Easy Chocolate Treat
Simple Halloween Brownies Steal the Show

MEMPHIS, Tenn. (October 2010) – Brownies are one of America’s favorite treats. Folklore indicates this delicious dessert was created by accident, but because there are different versions of the story floating around, the true story may never be known.

What we do know is how easy they are to make, even from scratch. "Brownies are such a great dessert to throw together; they’re equally as easy to make from scratch or from a box," said baking expert Dede Fuson.

As Halloween approaches, Halloween Rocky Road Brownies are the perfect complement to any ghoulish party. Combining White Lily® Enriched Self-Rising Flour with melted butter and two different kinds of chocolate gives this treat a soft, chewy consistency. Rocky Road Brownies are a versatile treat; simply match the toppings to any special occasion throughout the year.

The rich flavor of the brownie is delicious when paired with festive candy corn and a marshmallow topping. Bring along the brownies to your next tailgating party and replace the candy corn with candies representing your favorite team’s colors. During the winter holidays, sprinkle red and green colored sugar over marshmallows after removing the pan of brownies from the oven.

Treat all the ghosts and goblins at your house to these delicious Halloween brownies. They are sure to become a new favorite for years to come.

To view more special occasion recipes, visit www.whitelily.com.


Halloween Rocky Road Brownies

Crisco® Original No-Stick Cooking Spray

Brownie
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-ounce) can Eagle Brand® 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

  1. Heat oven to 350° F. Line a 13 x 9 x 2-inch 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 into prepared pan.
  4. Bake 25 to 30 minutes or until toothpick inserted one inch from center comes out barely moist (do not over bake).
  5. Melt 2 cups chocolate chips with sweetened 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 more minutes until marshmallows begin to melt. Microwave 1/3 cup chocolate chips in uncovered microwave safe bowl on HIGH for 1 minute. Remove from oven and stir until melted. Drizzle melted chocolate over marshmallows, chopped nuts and candy corn. Allow to cool to room temperature. Chill in refrigerator. Remove from pan, peel off foil and cut into bars.

Makes 24 bars

Instructions for cutting brownies: Lift cooled brownies out of pan by holding onto the aluminum foil. Place onto a 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.

©/® The J.M. Smucker Company

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