Halloween is just around the corner, and if you are planning a party, you can’t go wrong with brownies on the menu. The fact that they are easy to make is a bonus.

I have found that if you want traditional brownies to be moist, take them out of the oven a little sooner than the recipe specifies. If you make a mistake and cook them too long, David Joachim, author of The Clever Cook’s Kitchen Handbook, shares his idea for saving those dry, overcooked brownies: “Soak in hot chocolate or hot fudge for 10 minutes before serving, and top with ice cream or whipped cream.” Sounds good to me.

For years, there seems to have been an ongoing search for the “best” brownie. The White Lily kitchens might have a winner with their Halloween Rocky Road Brownies. These soft and chewy bar cookies are rich in flavor and will disappear quickly.

HALLOWEEN ROCKY ROAD BROWNIES

2 cups sugar
1 cup White Lily self-rising flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
1 cup chopped nuts, if desired

Frosting

2 cups semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Topping

1 cup miniature marshmallows
1/2 cup chopped nuts, if desired
1/2 cup candy corn
1/3 cup semi-sweet chocolate chips

Heat oven to 350 F. Line a 13x9x2-inch baking pan with aluminum foil. Spray lightly with no-stick cooking spray.

Combine sugar, flour, cocoa powder and salt in large bowl. Set aside.

Mix melted butter, eggs and vanilla in small bowl until smooth.

Add to flour mixture. Stir until moistened. Fold in 1/2 cup chocolate chips and 1 cup chopped nuts, if desired.

Spread batter into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted one inch from center comes out barely moist (do not overbake).

For frosting, melt 2 cups chocolate chips with sweetened condensed milk in a heavy saucepan over low heat, stirring until well blended. Stir in vanilla. Spread over hot brownies. Top brownies with miniature marshmallows, 1/2 cup chopped nuts, if desired, and candy corn. Bake 2 to 3 more minutes until marshmallows begin to melt.

Microwave 1/3 cup chocolate chips in uncovered microwave safe bowl on high for 1 minute.

Remove from oven and stir until melted. Drizzle melted chocolate over marshmallows, chopped nuts and candy corn. Allow to cool to room temperature. Chill in refrigerator. Lift cooled brownies out of pan by holding onto the aluminum foil.

Peel off foil. Cut into 24 bars using a large chef’s knife or a plastic kitchen knife. If brownies stick to blade, dip knife in hot water and remove residue with a paper towel. Repeat if necessary.