Rocky Road Brownies

Cut­ting into squares is total­ly option­al.

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  • Ingre­di­ents!
  • 11 12 oz. milk choco­late chips, divid­ed
  • 12 lbs. (2 sticks)
  • 1 14 cups sug­ar
  • 4 large eggs
  • 1 cup all-pur­pose flour
  • 12 tsp. salt
  • 2 12 cups mini marsh­mal­low, divid­ed
  • 1 12 chopped chopped wal­nuts, divid­ed

Place 1 cup choco­late chips and but­ter into a large microwave-safe bowl. Heat at 50% pow­er for about 3 min­utes, until melt­ed.

Stir in sug­ar; cool slight­ly. Whisk in eggs. Stir in flour and salt.

Stir in 12 cup choco­late chips, 2 cups marsh­mal­lows and 1 cup wal­nuts.

Pour into greased 9 x 13 pan.

Bake at 350° for 30 min­utes. Sprin­kle top with 12 cup marsh­mal­lows, 12 cup nuts and 12 cup choco­late chip; press in light­ly.

Return to oven for 2 min­utes. Cool, then refrig­er­ate until firm. Cut into 1/2‑inch squares. Makes 48 brown­ies.1234

  1. Or cut them into 1‑inch squares for 24 brown­ies.
  2. Or 2‑inch squares for 12 brown­ies!
  3. Or 4‑inch squares for 3 brown­ies!
  4. Ah, hell with it. Grab a fork and eat the whole thing!