2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk
1 1/2 teaspoons vanilla
3 cups tiny marshmallows
1-12 ounce package semisweet chocolate pieces
1/2 cup whipping cream
1/4 cup butter
1 1/3 cups semisweet chocolate pieces
1 cup creamy peanut butter
3 tablespoons butter
1 cup chopped dry roasted peanuts
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.
Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.
Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.
To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.
Chocolate Topper: In a medium saucepan, combine semisweet chocolate pieces, whipping cream and butter. Cook and stir over medium-low heat until melted. Drizzle over brownies.
Chocolate-Peanut Topper: In a medium saucepan, combine semisweet chocolate pieces, creamy peanut butter and butter. Cook and stir over medium-low heat until mixture is smooth. Sprinkle with chopped dry roasted peanuts.
Recipe shared from: http://www.bhg.com/recipe/brownies/chunky-path-brownies/