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White Lily

Halloween Rocky Road Brownies

PREP TIME:

15 min

COOK TIME:

30 min
 24 brownies

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray 1 cup chopped nuts, if desired
Brownie Frosting
2 cups sugar 2 cups semi-sweet chocolate chips
1 cup White Lily® Enriched Bleached Self-Rising Flour 1 (14-oz.) can Eagle Brand® Sweetened Condensed Milk
3/4 cup unsweetened cocoa powder 1 tsp. vanilla extract
1/2 tsp. salt Topping
1 cup butter, melted 1 cup miniature marshmallows
2 large eggs 1/2 cup chopped nuts, if desired
2 tsps. vanilla extract 1/2 cup candy corn
1/2 cup semi-sweet chocolate chips 1/3 cup semi-sweet chocolate chips

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350º F. Line a 13 x 9 x 2-inch baking pan with aluminum foil. Spray lightly with no-stick cooking spray.

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

  3. 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. 4.
    BAKE 25 to 30 minutes or until toothpick inserted one inch from center comes out barely moist. (Do not overbake.)

  5. 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. 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.

  7. TIP
    Instructions for cutting brownies: 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.