Rocky Road Brownies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||1 Ounce, melted (1 Square)|
|Eggs||2 , beaten|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cream cheese||6 Ounce, softened|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Chopped pecans||3 1⁄4 Cup (52 tbs)|
|All purpose flour||1 Tablespoon|
|Vanilla extract||1⁄4 Teaspoon|
|Semisweet chocolate morsels||1⁄2 Cup (8 tbs) (Mini)|
|Miniature marshmallows||2 Cup (32 tbs)|
|Unsweetened chocolate||2 Ounce (2 Squares)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Powdered sugar||4 Cup (64 tbs), sifted|
Cream 1/2 cup butter and 1 cup sugar.
Add next 4 ingredients, and mix well.
Spoon into a greased and floured 13- x 9- x 2-inch pan.
Combine cream cheese, 1/4 cup butter, and 1/4 cup sugar.
Add 1 egg, 1/4 cup pecans, 1 tablespoon flour, and 1/ teaspoon vanilla, mix well.
Spoon carefully over chocolate layer in pan. (Do not mix layers together.)
Sprinkle chocolate morsels over cream cheese layer.
Bake at 350Â° for 35 to 45 minutes.
Remove from oven, and cool slightly.
Top with marshmallows.
Combine 2 squares chocolate, milk, and 1/2 cup butter in top of a double boiler, bring water to a boil.
Reduce heat to low, cook until chocolate melts, stirring occasionally.
Remove from heat, and stir in 1/4 teaspoon vanilla and 4 cups powdered sugar.
Spread frosting over brownies, cool.
Cut cooled brownies into squares.
Serve immediately, or store in refrigerator.