Rocky Road Fudge Brownies
I’ve made these 3 times in the last 2 weeks. I’ve eaten them 3 times in the last 2 weeks. I am on a diet. I found out something very important. Brownies are not good for a diet. Just thought I’d share that piece of information in case you were wondering. If you are on a diet, by all means, do not make these brownies. They are TOO hard to resist. They are moist, melty, gooey, chocolaty, and overall wonderful. One of my favorite brownie recipes ever!
It is weird that I like these brownies. I really don’t understand it. You know how everyone likes smores everything right now? I didn’t jump on that bandwagon because I don’t care for marshmallows. And these have a layer of marshmallows underneath the chocolate fudge frosting. But I love them! Don’t ask me to explain myself. I don’t understand me either. All I can think of is that I probably would like anything with chocolate fudge frosting on top of it. It is the same with my daughter. She doesn’t like marshmallows either and she likes these brownies. I guess the apple doesn’t fall far from the tree, or the marshmallow doesn’t fall far from the bag or something like that.
All of this is to say, if you do like marshmallows, and you do like fudge frosting, think how much you will like these brownies! And if you are like my daughter and me, you will still like these brownies. The marshmallows get sprinkled over the brownies while they are still warm, and the frosting gets poured over the marshmallows while the frosting is warm, and what you end up with is a wonderful creamy substance that just melts in your mouth, that ruins your diet, and makes you very happy. Rocky Road Fudge Brownies would be great to take to a 4th of July celebration, camping, or on vacation this summer. And we all know that calories don’t count when you’re on vacation. Perfect time to make these!
Rocky Road Fudge Brownies
- 1 (9×13 size) brownie mix (I used Duncan Hines Dark Chocolate Fudge) or your favorite brownie recipe
- ingredients to make brownie mix (eggs, oil, water)
- 3 c chopped pecans (optional)
- 3 c miniature marshmallows
- 2 (1 ounce) squares unsweetened chocolate
- 1/3 c milk
- 1/2 c butter (1 stick)
- 1 box (16 oz.) powdered sugar
- 1/2 tsp. vanilla
- Preheat oven to 350 degrees.
- Prepare brownie mix according to package directions. Stir in pecans if using.
- Spoon batter into a greased 13x9x2-inch baking pan.
- Bake for 18 to 21 minutes, depending on the mix you use. Make sure to check it after 18 minutes with a toothpick, and don’t over-bake.
- Remove from oven, and sprinkle miniature marshmallows over hot brownies. Set aside.
- While brownies are cooling, start making frosting by combining chocolate, milk, and butter in a heavy saucepan. Cook over low heat until chocolate and butter melt, stirring often. Remove from heat.
- Pour powdered sugar into a mixing bowl. Add vanilla and melted chocolate mixture. Beat at low-speed until smooth.
- Spread over brownies, being careful not to dislodge marshmallows.
- Cool in pan on a wire rack.
- When cool, cover, and put in refrigerator until ready to serve.
- Cut brownies in squares. Store any leftovers covered in the refrigerator.
Recipe from Cookazido