A dense fudgy brownie base is topped with rocky road ingredients--marshmallows and peanuts.
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1 cup Land O Lakes® Butter
4 ounces unsweetened baking chocolate
2 1/2 cups sugar
2 teaspoons vanilla
4 large Land O Lakes® Eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Land O Lakes® Butter
1/4 cup milk
3 ounces cream cheese
1 ounce unsweetened baking chocolate
2 3/4 cups powdered sugar
1 teaspoon vanilla
2 cups miniature marshmallows
1 cup salted peanuts
Heat oven to 350°F. Grease bottom only of 13x9-inch baking pan. Set aside.
Melt 1 cup butter and 4 ounces unsweetened chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder, and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread mixture into prepared baking pan. Bake 35-40 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.)
Combine 1/4 cup butter, 1/4 cup milk, cream cheese and 1 ounce chocolate in 2-quart saucepan. Cook over medium heat, stirring occasionally, 6-8 minutes or until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in marshmallows and peanuts. Immediately spread over hot brownies. Cool completely. Cut into bars. Store refrigerated.
- To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.
- Reduce baking temperature by 25°F, if using dark or nonstick baking pan.
Whether fudgy or cakey, classic or dressed up with flavors and frosting — a big pan of brownies is always a hit.