Rocky Road Brownies
1 C. butter or margarine, divided
2 (1-oz.) squares semisweet chocolate, divided
1 1/2 C. sugar, divided
1 C, plus 2 T. all-purpose flour, divided
3/4 to 1 1/4 C. nuts, divided
1 t. baking powder
2 1/2 t. vanilla, divided
3 eggs, divided
8 ozs. cream cheese, divided
1 (6-oz.) pkg. semisweet chocolate chips (optional)
1/4 C. milk
3 C. powdered sugar
2 C. miniature marshmallows
Grease and flour a 9×13-inch baking pan.
In a large saucepan over low heat, melt 1/2 cup of butter and 1 square of semisweet chocolate. Add 1 cup sugar, 1 cup flour, 1/2 to 1 cup of nuts, baking powder, 1 tsp. vanilla and 2 eggs. Mix well and spread in prepared pan.
To make filling: In a small bowl, combine 6 ounces of the cream cheese with 1/2 cup sugar, 2 tablespoons of flour, 1/4 cup butter or margarine, 1 egg and 1/2 teaspoon of vanilla. Blend until smooth and fluffy. Stir in 1/4 cup of nuts.
Spread over chocolate mixture in pan. If desired sprinkle with chocolate chips.
Bake in a 350° F. oven for 25-35 minutes, until a toothpick inserted in the center comes out clean.
To make frosting: In a large saucepan over low heat, melt 1/4 cup butter, remaining square of semisweet chocolate, the reserved 2 ounces of cream cheese and milk. Stir in powdered sugar and 1 teaspoon of vanilla, stirring until smooth.
When brownies are done, remove from oven. Sprinkle with the marshmallows and return to oven for 2 minutes. Immediately upon removing from the oven the second time, pour frosting over marshmallows and swirl together.
Store in refrigerator.
Makes about 5 dozen brownies.
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