Pioneer Pantry
Rocky Road Brownies
ingredients

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar

2 teaspoons Vanilla Extract
1 cup All-Purpose Flour
Topping:
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)

kitchenware

Measuring Spoons
Measuring Cup (set)
9x13 pan/ sheet
Parchment
Mixing Bowl
Whisk

8 oz Butter
8 oz Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup packed Dark Brown Sugar
2 teaspoons Vanilla Extract
Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
1 cup All-Purpose Flour
Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean.
Topping
2 cups Mini Marshmallows
1 cup Chopped Nuts (peanuts/pecans/hazelnuts/walnuts and/or pistachios)
1/2 cup Mini Chocolate Chips
1/2 cup Caramel (warm enough to drizzle)
Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.