Rocky Road Brownies

Rocky Road BrowniesThese super rich and gooey brownies were the temptation of the weekend here in my home!

The decadent chocolate brownies covered with melted marshmallows and  honey roasted peanuts just screamed “Eat me!” as I passed them.

They were a big hit at the potluck they attended Friday night as well!

Rocky Road Brownies

Sift together and set aside:

1  1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Melt in saucepan:

3/4 cup butter or margarine (1  1/2 sticks)
6 ounces unsweetened chocolate

Remove from heat and stir in:

2 cups of sugar
2 teaspoons vanilla

Add 5 eggs one at a time, mixing well.

Stir flour mixture into the melted chocolate mixture until just blended.  Spread the batter in a greased 9 x 13 pan and bake at 350 degrees for 20 minutes.

Remove from the oven and sprinkle the top with 2 cups of miniature melted marshmallows and 1/2 cup of coarsely chopped honey roasted peanuts.

Bake 5 minutes longer or until the marshmallows are slightly melted.

Garnish with hot fudge sauce.

Cool and enjoy!

Chunky Blonde Brownies & Chocolate Cream Soda

Chunky Blonde Brownies Chocolate Cream SodaOnce again my Mom steps in as guest blogger with these two chocolate treats…

I needed to make a batch of cookies to serve at an evening Bible Study. We always make Decaf coffee so thought I’d rather not make Chocolate Brownies.

Instead, I did the next best–Blonde Brownies. I did not have vanilla chips, but did find some white chocolate chips on the shelf. Good substitute!

Papa and I enjoyed them for “tea time” with a glass of Chocolate Cream Soda. (We had to do a taste-test of course!)

Chunky Blonde Brownies
From Taste of Home

½ Cup Butter or Margarine, softened
¾ Cup White Sugar
¾ Cup Packed Brown Sugar
2 Eggs
2 tsp. Vanilla Extract
1 ½ Cups All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
1 Cup Vanilla Chips
1 Cup Semisweet Chocolate Chunks
¾ Cup Nuts(macadamia, blanched almonds, walnuts or pecans)

In a mixing bowl, cream butter and sugars. Add the eggs & vanilla; mix well. Combine flour, baking powder & salt; add to creamed mixture & mix well. Stir in chips, chunks & half of nuts. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with remaining nuts. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Yield: 2 dozen

Chocolate Cream Soda
From Everyday Meals

In a tall glass stir together ¼ Cup Half & Half and 2 Tbs. Chocolate Syrup.

Add 2/3 Cup Seltzer

Stir to make foam on top!

(Could substitute whole milk for less calories or softened ice cream for more calories!)

Until next time,


Date Night Brownies

Last night my husband and I enjoyed a little respite from the rigors of a massive home remodel with a mini-date.

The kids went down the road to Grandma’s for supper and he and I shared a frozen pizza in relative quiet before heading back to sanding floors.

Even though it was a simple date, I knew that a chocolate treat would be just the thing to make it special.

So I whipped up this rich decadent brownie topped with almonds and chocolate chips. Since it was made in an 8 x 8 pan, it’s not a recipe I use often. (With a family the size of mine a pan that small would be consumed in the blink of an eye! I go industrial size on my baking.)

The brownies worked. After a few bites we went from a strategic planning session to remembering why we got married in the first place. We left the details behind and started laughing, remembering and reconnecting.

Once again we proved the power of chocolate!

The Deep Dish Brownie

Mix together 3/4 cup melted butter, 1 1/2 cup sugar, and 1 1/2 teaspoon vanilla.

Add 3 eggs, beating well.

In a separate bowl combine 3/4 cup flour, 1/2 cup cocoa, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

Add flour to the egg mixture gradually until well-blended. Pour into a greased 8 x 8 square pan.

Sprinkle with chocolate chips and chopped nuts.

Bake at 350 degrees for 40-45 minutes or until edges pull away from the pan.

Enjoy with your “honey”!

Two-Toned Fudge Brownies

Since my time was full with painting in the new house last week, I asked my oldest daughter to do some baking. She did a wonderful job, as always, and even volunteered to be my guest blogger!

Hi everyone! This is the Chocolate Lady’s daughter Dagmar. Since we had company last week Mom had me make quite a few desserts to keep everybody going. (Which is one of my favorite jobs!)

This is one of the treats I made with the help of my dear friend Courtney. They have a brownie base and a yummy chocolate chip cookie dough topping. The recipe is a new one and we decided that they were very delicious!

Two-Toned Fudge Brownies
Recipe from: Taste of Home Annual Recipes- 2002

1 c. (6 oz.) semisweet chocolate chips
1/2 c. butter or margarine, softened
1 c. sugar
3 eggs
1 tsp. vanilla extract
1-1/4 c. all-purpose flour
1/4 tsp. baking soda
3/4 c. chopped walnuts (optional)

Cookie Dough Layer:
1/2 c. butter or margarine, softened
1/2 c. packed brown sugar
1/4 c. sugar
3 Tbsp. milk
1 tsp. vanilla extract
1 c. all-purpose flour
1 c. (6 oz.) semisweet chocolate chips

In a microwave-safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in walnuts. Spread into a greased 13-in. X 9-in. X 2-in. baking pan. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by teaspoonfuls over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator. Yield: 4 dozen.

Note: The Cookie dough layer is not baked and does not contain eggs.

Until next time!

You can check out Dagmar’s blog at

Chocolate Cream Cheese Brownies

I will admit to a horrible weakness for a brownie. Rich, dense and full of chocolate flavor, they are almost impossible to resist.

So I have made it my mission in life to find the perfect brownie recipe. To accomplish this amazing feat I will need to collect, bake and try every brownie recipe ever created!

Yes! I will spend the rest of my life dedicated to this worthwhile project!

Now this brownie is a true contender. With lots of butter and cream cheese you can’t go wrong!

Chocolate Cream Cheese Brownies

Beat together: 2 sticks (1 cup) butter, 3 oz. of cream cheese, and 2 cups of sugar until light and fluffy.

Add 3 eggs and 1 tsp. of vanilla. Set aside.

In separate bowl stir together: 1 cup flour, 3/4 cup of cocoa, 1/4 tsp. baking powder, 1/2 tsp. salt.

Gradually add to the butter mixture. Stir in 3/4 cup of nuts if desired.

Spread in greased 9 x 13″ pan.

Bake 350 degrees for 35-40 minutes. Cool completely.

Brownie Frosting:

Beat 3 tablespoons butter and 3 tablespoons cocoa.

Add 3/4 tsp. of vanilla and 1 1/3 cup of powdered sugar.

Blend in 1-2 Tablespoons of milk and 1 tablespoon corn syrup.

Beat till spreading consistency and spread on cooled brownies.

Peanut Butter Marble Brownies

A recent visit to my youngest sister once again yielded some amazing chocolate recipes!

I love spending time at her house. She makes special chocolate dishes just for me!

This trip she also brought out some toys from our childhood that I hadn’t seen in a really long time. Chocolate and memories…what could be better?!

These rich peanut butter brownies reminded us both of our mom, the original chocolate-peanut butter lover in our family.

Warning! These are sinfully rich! It was very hard to stop at one (so I didn’t!)

Peanut Butter Marble Brownies

Melt 1/2 cup butter in saucepan.

Stir in 1/3 cup of Hershey’s cocoa. Set aside.

In small bowl, beat 2 eggs until foamy. Gradually add 1 cup of sugar and 1 tsp. vanilla. Set aside.

In separate bowl, stir together 1/2 cup of flour, 1/2 tsp. baking powder, 1/4 tsp. salt.

Blend into egg mixture. Add cocoa mixture and 1/2 cup of peanut butter chips.

Remove 1/2 cup of batter and set aside. Spread remaining batter in a greased 9 inch square pan.
Melt 1/2 cup of peanut butter chips. In small mixer bowl combine 3 oz. cream cheese, 1/4 cup sugar, and melted chips.

Spread over chocolate batter. Drop reserved batter on top. Use knife to swirl top. Bake 40-45 minutes at 350 degrees.

Creamy rich and delicious, now this is a recipe to make mom proud!

Very Chocolate Brownies and a Very Warm Welcome

Very Chocolate BrowniesWhile visiting my youngest sister, she pulled out these amazingly rich, decadent brownies to welcome me. (Talk about a warm welcome!)

These have become her signature brownies and have been enjoyed at many family gatherings, especially by me!

She knew they were a favorite of mine and made them in honor of my visit. (Yes, it made me feel special!)

She even shared the recipe with me, and I will in turn share it with all of you, so prepare for a major sugar rush!

Very Chocolate Brownies

In microwave melt: 4 squares (1 oz. each) unsweetened chocolate and 3/4 cup butter. Cool ten minutes.

Add: 2 cups of sugar and mix well.

Stir in 3 eggs and 1 tsp. vanilla.

Add 1 cup all-purpose flour.

Line a 9 x 13 inch baking dish with aluminum foil and grease well. Pour batter into pan.

Bake 350 degrees for 25-30 minutes. Do not over bake! (A toothpick in the center should come out with moist crumbs.) Cool completely.


Melt together : 1 cup semi-sweet chocolate chips, 1/4 cup of water, 2 Tablespoons of butter. Stir till smooth. Cool to room temperature.

Fold in 1 cup of whipping cream, whipped. Spread over cooled brownies. Chill before cutting. Keep refrigerated!

These do freeze well and are easier to hide from hungry children when placed in a nondescript plastic container and buried deep in the freezer.

They are very rich, so cut them small and prepare for an amazing chocolate experience!

Time to Feed a Crowd: Chocolate Sheet Cake Brownies

Chocolate Sheet Cake BrowniesI love to feed a crowd! I had the opportunity last week end when our home school group got together for an informal potluck and time of fellowship. Since I had a partial package of Valentine’s M & M’s hidden in the freezer, I decided to make a frosted brownie and use them to decorate. ( I know it was a sacrifice, but what’s a mom to do!)

This recipe was given to me years ago when I was student teaching in Kansas City. It’s a classic that I use again and again. Although it isn’t as fudgy as some brownies, the buttermilk gives it a very rich cake-like texture that’s always a huge hit!

Chocolate Sheet Cake Brownies
(or Buttermilk Brownies)

Combine: 2 cups flour, 2 cups of sugar, 1/2 tsp. of salt. Set aside.

Combine: 2 stick margarine, 1 cup water and 1/2 cup cocoa in a saucepan. Bring to a boil. Remove from heat and pour over the flour mixture. Add 1/2 cup of buttermilk, 2 eggs, 1 tsp. soda, and 1 tsp. vanilla. Mix together.

Pour into a greased sheet cake pan and bake 15-20 minutes at 400 degrees. (I used a 17″ x 12″ pan.)

Remove from oven and immediately frost with buttermilk frosting.

Buttermilk Frosting

Combine: 1 stick margarine, 1/4 c. cocoa, 1/3 cup buttermilk in sauce pan. Bring to a boil. Remove from heat and stir in 3 1/2 cups of powdered sugar, 1 tsp. of vanilla and a dash of salt. Pour over warm brownies.

I added a handful or so of the chocolate raspberry chips to the brownie batter for added flavor. You can substitute regular milk for the buttermilk in the frosting, it will still taste great.

The brownies disappeared quickly at the potluck; but the M & M’s on top disappeared even faster! That is until we caught a couple of 2 year olds carefully removing them from the brownies and eating them! But this chocolate lady didn’t mind. I just wish I was young enough and cute enough to get away with it, too!