This makes a great gift that was recently given to me by a friend as a mix-in-a-jar. And they were hands-down the best brownies I've ever eaten. I mean, c'mon, they're made with buttermilk. How can you go wrong? Move over, Ghiradelli Brownie mix, I found my new favorite.
Rocky Road Brownies
recipe from Deer Lake Cookie Recipes
If giving as a gift, add these dry ingredients to a tall Mason jar in this order (bottom to top):
1/2 cups all-purpose flour
1 cup semisweet chocolate chips
1 cup granulated sugar
1 cup miniature marshmallows
1/2 cup unsweetened dark cocoa powder
3/4 cup coarsely chopped walnuts
Recipe Note: put the marshmallows in a resealable plastic food storage bag; seal bag. Use marshmallows as the final layer in jar.
Wet Ingredients (include a note with your jar to add these ingredients):
1/2 cup butter
1 egg (lightly whipped with a fork in a small bowl)
1/4 cup buttermilk
1 tsp. vanilla
Preheat your oven to 355 degrees. Lightly grease 8X8-inch baking pan. Remove marshmallows from plastic food storage bag in jar; set aside.
In a large bowl, add in Rocky Road dry mix from jar. Next, add in egg, buttermilk, melted butter and vanilla; stir until blended.
Spread batter evenly into your prepared pan. Bake 25 to 32 minutes or till it sets up. While hot; sprinkle miniature marshmallows over brownies. Now bake for an additional 3 to 5 minutes or until marshmallows are puffed and slightly melted. (Watch those rocky road brownies close, nobody likes burnt brownies.) Cool completely in pan on wire rack. Cut into squares.
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