A dense fudgy brownie base is topped with
rocky road ingredients--marshmallows and peanuts.
Ultimate
Fudgy Rocky Road Brownies
Brownie Ingredients:
1 cup butter or margarine
4 ounces unsweetened baking chocolate
2 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Topping Ingredients:
1/4 cup butter or margarine
1/4 cup milk
1 (3-ounce) package cream cheese
1 ounce unsweetened baking chocolate
2 3/4 cups powdered sugar
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup salted peanuts
Heat oven to 350°F
(175°C).
Grease bottom only of
13 x 9-inch baking pan. Set aside.
Melt 1 cup butter and
4 ounces unsweetened chocolate in 2-quart saucepan over low heat,
stirring occasionally, until smooth (4 to 7 minutes). Remove
from heat.
Stir in sugar and vanilla.
Add eggs, one at a time, mixing well after each addition. Add
flour, baking powder and salt; mix just until all ingredients
are moistened and brownie mixture is smooth.
Spread mixture into prepared
baking pan. Bake for 35 to 40 minutes or until brownies just
begin to pull away from sides of pan. (DO NOT OVER-BAKE.)
Meanwhile, combine 1/4
cup butter, 1/4 cup milk, cream cheese and 1 ounce chocolate
in 2-quart saucepan. Cook over medium heat, stirring occasionally,
until melted (6 to 8 minutes). Remove from heat. Stir in powdered
sugar and vanilla until smooth. Stir in marshmallows and peanuts.
Immediately spread over hot brownies. Cool completely; cut into
bars. Store refrigerated.
Makes 48 brownies.
Cook's Tip: To substitute unsweetened cocoa
for unsweetened baking chocolate, use 3 tablespoons unsweetened
cocoa plus 1 tablespoon butter for each ounce of unsweetened
baking chocolate.
