Sunday, July 15, 2012

Chunky Path Brownies


Ingredients:

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

2 eggs

1/2 cup buttermilk

1 1/2 teaspoons vanilla

3 cups tiny marshmallows

Chocolate Topper:

1-12 ounce package semisweet chocolate pieces

1/2 cup whipping cream

1/4 cup butter

Chocolate-Peanut Topper:

1 1/3 cups semisweet chocolate pieces

1 cup creamy peanut butter

3 tablespoons butter

1 cup chopped dry roasted peanuts

Directions:

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/