Hello there– These brownies aren’t pretty, but they are legendary around our family. It seems my sister Lulu noticed this tall, handsome guy named Ted when they were in school. But he had a girlfriend. So as they got acquainted, my sis made him a pan of these brownies, just to be friendly, you know. And that was it. He was taken with Lulu and her brownies (so long girlfriend) and 35 years and 4 kids later, she’s still baking him treats.
So if you have someone you hope to impress, or if you just like luscious brownie treats, these are what you’re looking for…
ROCKY ROAD BROWNIES —
or the brownies that won Ted’s heart.
1 brownie mix for a 9″x13″ pan (family size)
6 oz. cream cheese
1/2 cup sugar
2 tab. flour
1/4 cup (1/2 stick) butter*
1/2 tsp. vanilla
2 cups mini marshmallows
1 cup pecans, chopped (or more if you like them as much as I do)
1/4 cup butter
1/4 cup chocolate chips
2 oz. cream cheese
1/4 cup milk
1 pound box powdered sugar (about 3 1/2 cups)
1 tsp. vanilla
Mix up the brownie mix according to the instructions on the box, adding eggs, oil and water. Scrape it into a 9″x13″ pan that has been sprayed with cooking spray.
For the filling, use the electric mixer to beat together the cream cheese, sugar, flour, butter, egg and vanilla. Drop it in dollops over the uncooked brownie mix and carefully spread it over the brownie layer.
Pop both layers into the oven together and bake it up at 350 degrees for 30 to 35 minutes until it’s cooked through and firm to the touch.
Immediately sprinkle the 2 cups of mini marshmallows and pecans over the brownies as they come out of the oven. Then put them back in the oven at 350 degrees for just 2 minutes!
While they are cooling a bit, make the frosting. In a microwave proof bowl, melt the butter and chocolate chips together (about 1 minute). Then, with an electric mixer, beat in the cream cheese, milk, powdered sugar and vanilla.
Pour the warm frosting over the baked, marshmallow topped brownies. Cool and cut into yummy bars to share with a friend.