Recipes and Cooking Chunky Path Brownies Be the first to rate & review! Buttermilk adds tangy tenderness to these brownies while chocolate and marshmallows pave a sweet path. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 25 mins Total Time: 35 mins Yield: 48 brownies Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 cup sugar 1 teaspoon baking soda ¼ teaspoon salt 1 cup butter 1 cup water ⅓ cup unsweetened cocoa powder 2 eggs ½ cup buttermilk or sour milk 1 ½ teaspoon vanilla 3 cup tiny marshmallows 1 recipe Chocolate Topper or Chocolate-Peanut Topper Chocolate Topper 1 12 ounce package semisweet chocolate pieces ½ cup whipping cream ¼ cup butter Chocolate-Peanut Topper ⅓ cup semisweet chocolate pieces 1 cup creamy peanut butter 3 tablespoon butter 1 cup chopped dry-roasted peanuts Directions 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. 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. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack. To serve, remove uncut brownies from pan by lifting foil. Place on cutting board; cut into bars. Chocolate Topper In a medium saucepan combine semisweet chocolate pieces, whipping cream, and butter. Cook and stir over medium-low heat until melted. Chocolate-Peanut Topper In a medium saucepan combine semisweet chocolate pieces, creamy peanut butter, and butter. Cook and stir over medium-low heat until mixture is smooth. Sprinkle with chopped dry roasted peanuts. To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Rate it Print Nutrition Facts (per serving) 155 Calories 8g Fat 20g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 155 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 25mg 8% Sodium 84mg 4% Total Carbohydrate 20g 7% Total Sugars 14g Protein 1g Calcium 10.1mg 1% Iron 0.5mg 3% Potassium 50mg 1% Folate, total 12.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.