Rocky Road Brownies

Base:
2 c. flour
1 tsp. soda
1/2 c. shortening
1 c. butter or margarine
1/4 c. unsweetened cocoa powder, sifted
2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk

Frosting:
1/4 c. milk
1/2 c. butter or margarine
2 Tbsp. unsweetened cocoa powder, sifted
1 tsp. vanilla
3 1/2 c. powdered sugar, sifted

Topping:
1 c. white mini marshmallows
1/2 c. unsalted peanuts
3 squares semi-sweet chocolate, melted

Base: In a bowl mix together flour and soda. In a large saucepan over medium heat, bring shortening, butter and cocoa to a boil, stirring constantly. Remove from heat and set aside to cool slightly.

When mixture cooled, stir in sugar. Beat in eggs and vanilla. Gradually blend in flour mixture alternately with buttermilk until just incorporated. Spread evenly in prepared pan. Bake in preheated 400* oven for 35 minutes or until a tester inserted in the center comes out clean.

Frosting: In a saucepan over low heat, heat milk, butter and cocoa, stirring constantly, until steaming not boiling. Remove from heat. Gradually add powdered sugar, beating until mixture is smooth and spreadable. Beat in vanilla. Spread frosting over warm cake.

Topping: Sprinkle marshmallows and peanuts evenly over cake. Bake 2-3 minutes longer, until marshmallows are slightly melted. Drizzle melted chocolate over top. Place pan on a rack to cool completely, then cut into squares.

Use a 9x13 inch pan and grease well.

TIP: For fast, easy cleanup when food is stuck to pans, boil a little vinegar and water in the pan before washing. You won't need to do any scrubbing.