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Chunky Path Brownies

Buttermilk adds tangy tenderness to this brownie recipe while chocolate and marshmallows pave a sweet path.

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  • Yields: 48 brownies
  • Prep: 35 mins
  • Bake: 25 mins 350°F

Chunky Path Brownies

Directions

  1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. In a large bowl combine flour, sugar, baking soda, and salt; set aside.
  2. In a medium saucepan combine butter, the water, and the cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add chocolate mixture to flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.
  3. Bake about 25 minutes or until a toothpick inserted in the center comes out clean.
  4. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.
  5. To serve, remove uncut brownies from pan by lifting foil. Place on cutting board; cut into bars.

From the Test Kitchen

To Store:

Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Chocolate Topper

Directions

  1. In a medium saucepan combine semisweet chocolate pieces, whipping cream, and butter.
  2. Cook and stir over medium-low heat until melted.

Chocolate-Peanut Topper

Directions

  1. In a medium saucepan combine semisweet chocolate pieces, creamy peanut butter, and butter. Cook and stir over medium-low heat until mixture is smooth.
  2. Sprinkle with chopped dry roasted peanuts.

Nutrition Facts (Chunky Path Brownies)

  • Per serving:
  • 155 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 25 mg chol.,
  • 84 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 14 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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