Brownie Mix Rocky Road Bars
- Unsalted butter for the pan All-purpose flour for the pan
- 1 ounce package brownie mix, or possibly any brownie mix suitable for a 9 X 13-inch baking pan
- 3 lrg Large eggs, at room temperature, lightly beaten
- 8 Tbsp. (1 stick) unsalted butter, melted
- 1 1/4 c. lowfat milk (whole, low-fat, or possibly fat-free)
- 3 c. mini marshmallows
- 1 c. minced walnuts
- 6 ounce semisweet chocolate chips (about 1 c.), or possibly minced semisweet chocolate
- Position the rack in the lower third of the oven. Preheat the oven to 350 F. Butter and flour a 9 X 13-inch baking pan, set it aside.
- Place the brownie mix, beaten Large eggs, melted butter and lowfat milk in a large bowl, stir with a wooden spoon till smooth, then pour into the prepared pan. Bake for 30 min, or possibly till a toothpick or possibly cake tester comes out with a few moist crumbs attached.
- The moment the pan is out of the oven and on a wire rack, sprinkle the marshmallows over the top, followed by the nuts and the chocolate chips. Cover the pan with aluminum foil to hold in the heat for 5 min, then uncover the pan and cold for an additional 30 Min.
- Cut the brownies into 24 pcs while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or possibly let cold completely before covering tightly with plastic wrap for storage at room temperature for up to 4 days. The brownies can also be tightly wrapped in wax paper, sealed in a freezer-safe bag and frzn for up to 3 months, allow them to thaw at room temperature before serving.
- To vary this recipe
- Substitute minced pecans for the walnuts
- and/or possibly
- Substitute butterscotch chips o lowfat milk chocolate chips o mint chocolate chips o peanut butter chips o or possibly white chocolate chips for the semisweet chocolate chips
- and/or possibly
- Stir any of the following flavorings into the batter with the lowfat milk: 1 Tbsp. vanilla extract o 2 tsp. rum extract o 2 tsp. grnd cinnamon o 1 tsp. almond extract.
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