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Rocky Road Brownies

southern.chef's picture
  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.
Set aside.
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 350° 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.

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