EPIC Rocky Road Brownies

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Can’t stop, won’t stop.

That is the theme for today’s post.

Namely because I keep baking and there doesn’t seem to be an end in sight. And Halloween is OVER which means all of my favorite holidays are coming which means it’s totally a.o.k to start listening to Christmas music, decorate my house as such and bake with all the crazy goodies I like with no judgement from all of you. {Not that the judgements of others have stopped me in the past from making pumpkin recipes in July or Christmas cookies in February–>true story.}

But this time, these brownies aren’t so out of place because you can’t really pin them down or associate them with any given holiday.

WHY?

Because they belong at EVERY holiday. {After one bite, you will completely agree with me.}

Chocolate, cheesecake, nuts, marshmallows…all holiday neutral and all delicious.
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The story behind me actually experimenting with rocky road brownies started long ago in a far away land….

Just kidding.

Well, unless Florida is that far away land and long ago means 5 weeks.

I went on a Caribbean cruise. The morning before I boarded the ship, I went out to eat and the restaurant had rocky road brownies. So obviously, I ordered one and fell in love with it. It was divine and glorious.

So divine that I contacted the restaurant later that week asking for the recipe.

Did they give it to me? {Um, is the pope catholic? Is the sky blue? Do I have a thigh gap?} Of course they didn’t give me the recipe.

But that’s because I think they were using a recipe from the Pillsbury bake-off circa 1972! It’s the ONLY recipe I’ve found through my very thorough Pinterest browsing research to taste identical to the one I ate in Florida.

I ended up switching a few things within the Pillsbury recipe based on what I had at my house, but generally these recipes are spot on delicious.

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Lots of yummy, sweet layers in this decadent dessert bar. Totally ridiculous and out of control, but perfect for any holiday you feel like celebrating.

Printable recipe below. Have a sweet Monday, friends!

Print

EPIC Rocky Road Brownies

Yield: 24 bars

Ingredients:

  • 1-18.9oz. boxed brownie mix*
  • water, oil, egg for brownie mix
  • for the cheesecake layer:
  • 6 oz. softened cream cheese
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup softened butter
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla
  • for the rocky road layer:
  • 1 cup milk chocolate chips
  • 1/2 cup chopped pecans {or walnuts}
  • 2 cups mini marshmallows
  • for the chocolate glaze:
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 oz. unsweetened chocolate
  • 2 oz. cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 350 degrees. Line 9x13 baking dish with parchment paper and spray with nonstick cooking spray. Set aside.
  2. In a large bowl, make brownie mix according to package directions. Pour into prepared pan and smooth out.
  3. In another bowl, whip all ingredients together for cheesecake layer until completely smooth, about 45 seconds. Dollop across the top of the brownie batter and spread overtop.
  4. Sprinkle with chocolate chips and nuts. Bake for 25-35 minutes or until bars are set and toothpick comes out clean when inserted. Top with mini marshmallows and return to oven for 3 minutes.
  5. In a small saucepan, heat butter, milk, chocolate and cream cheese together until completely melted. Remove from heat and whisk in powdered sugar and vanilla. Drizzle over entire pan, being sure to cover all the marshmallows. {It's ok if you miss a few, but there should be plenty of glaze!}
  6. Refrigerate 1-2 hours or until glaze is set before slicing. I find it best to refrigerate at least 4 hours for easier cutting. Enjoy!

*I used Betty Crocker Delights Triple Chocolate Brownie Mix. Feel free to use any kind of brownie mix you have. OR just make a homemade version!

Adapted from this 1970's Pillsbury Bake-Off recipe 🙂

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  1. Holy guacamole, these look amazing! And just when I thought the Halloween indulgences were ending… haha

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  2. Can this be baked in a sheet pan ? If so any recipe modifications to be done ? Thanks in advance

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  3. Thank you so much for posting this. I made these every Christmas for more than 20 years and this year one of my sons asked for the recipe. I had the bake off booklet and now I’m afraid gave it away in the process of sorting them out. As soon as I saw your picture, I knew it was the right one and was able to find it on the Pillsbury site. I hope you enjoy the recipe as much as I have.

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