Happy 1/1/11!
I tried another recipe from Gooseberry Patch's 101 Cupcakes, Cookies & Brownie Recipes (I am LOVING this book). For New Year's Eve I made the recipe from Sheryl Whited from Austin, TX for Rocky Road Brownies. YUM!! These sure didn't stick around long. Thanks for a great recipe GBP & Sheryl.
I just wanted to remind anyone who missed the first post that the giveaway for 101 Cupcakes, Cookies & Brownie Recipes closes on Monday. Be sure to enter here for your chance at this book AND a Faithfulness Farm Cupcake Apron (don't forget you can get bonus entries for posting about the book review and giveaway on your blog or on Facebook). I am also going to let you in on another chance to win this great book.....my sweet friend Linda of Prairie Flower Farm also reviewed this book and has her own giveaway going on. Please tell her I sent you over for a visit.
Rocky Road Brownies
Gooseberry Patch's 101 Cupcakes, Cookies & Brownie Recipes
Sheryl Whited, Austin, TX
(Printable Version)
19-1/2 oz pkg fudge brownie mix
2 c mini marshmallows, divided
12-oz pkg semi-sweet chocolate chips, divided
1 c dry-roasted peanuts, divided (I used walnuts)
Prepare brownie mix according to package instructions; spread in a greased 13"x9" baking pan. Sprinkle with 1 cup mini marshmallows, 1 cup chocolate chips and 1/2 cup peanuts over batter. Bake at 350 degrees for 28 to 30 minutes. Remove from oven; sprinkle remaining marshmallows, peanuts and chocolate chips*. Let cool completely before cutting into squares. Makes 2 to 3 dozen.
*I popped the brownies back into the oven to toast my marshmallow topping before cooling. I love the taste of toasted marshmallows best.