Rocky Road Brownies are an indulgent treat that's easy to make.
Brownie mixes make baking treats so easy. The quality of these mixes is really high, and they do save time in the kitchen. They also help reduce the ingredient list of any recipe, and that's great for recipe developers like me!
These fabulous bars are a version of a Pillsbury Bake-Off winner (natch). The original bars had a cream cheese filling; I add chocolate to that filling to make them even better. There are only a few tricks to making these brownies; be sure to have the frosting ready to pour over the bars as soon as the marshmallows puff. Beat the frosting with a wire whisk just before pouring over the bars. And be sure to watch the bars in the oven so the marshmallows just puff - you don't want them to brown or they'll be dry and chewy.
Enjoy these bars - slip a couple into your child's lunchbox next week.
Rocky Road Brownies
1 (19 ounce) package plain brownie mix
8 ounce package cream cheese, softened, divided
1/4 cup butter, softened
1/3 cup sugar
2 Tbsp. flour
1/2 tsp. vanilla
1 cup chocolate chips, melted
2 cups miniature marshmallows
1/4 cup butter
1/4 cup milk
1/2 cup chocolate chips
3 cups powdered sugar
1 tsp. vanilla
Preheat oven to 350 degrees F. Spray a 13x9" baking pan with baking spray containing flour and set aside. Prepare brownie mix as directed on package and spread into prepared pan; set aside.
In small bowl, combine 6 ounces of the softened cream cheese (reserve remaining 2 ounces for frosting) along with 1/4 cup softened butter, 1/3 cup sugar, flour, 1/2 tsp. vanilla and melted chocolate chips. Beat at medium speed until smooth. Carefully spoon and spread over brownie batter in pan. Bake at 350 degrees F for 25-30 minutes, or until brownies and topping are just set.
While brownies are baking, combine 1/4 cup butter, 1/4 cup milk, 1/2 cup chocolate chips and 2 ounces of the reserved cream cheese in a large saucepan. Cook and stir over low heat until smooth and blended.
When brownies are done, sprinkle with marshmallows and return to oven for 2-3 minutes. As soon as you put the bars back into the oven, add powdered sugar and 1 tsp. vanilla to cream cheese mixture and beat well with a wire whisk.
When marshmallows have puffed, remove bars from oven and immediately pour frosting mixture over the marshmallows. With the tip of a knife, gently swirl the frosting and marshmallows together. Cool completely on wire rack, then chill until firm. Store bars covered in refrigerator. Makes 36 bars
