Ingredients for Ultimate Fudgy Rocky Road Brownies
- 1 1/4 cups unsalted butter
- 4 ounces (113g) unsweetened chocolate
- 2 cups (400g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces (113g) cream cheese
- 1 ounce (28g) semi-sweet chocolate
- 1/4 cup (60ml) milk
- 1 1/2 cups (180g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup (70g) mini marshmallows
- 1/2 cup (60g) roasted peanuts
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How to Make Ultimate Fudgy Rocky Road Brownies
- Preheat oven to 350°F (175°C). Grease the bottom of a 13x9 inch baking pan.
- In a 2-quart saucepan over low heat, melt 1 cup (2 sticks) unsalted butter and 4 ounces (113g) unsweetened chocolate, stirring until smooth.
- Remove from heat and stir in 2 cups (400g) granulated sugar and 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 ½ cups (190g) all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the brownies bake, prepare the frosting: In a 2-quart saucepan, combine ¼ cup (½ stick) unsalted butter, 4 ounces (113g) cream cheese, 1 ounce (28g) semi-sweet chocolate, and ¼ cup (60ml) milk.
- Cook over medium heat, stirring constantly, until melted and smooth.
- Remove from heat and stir in 1 ½ cups (180g) powdered sugar and ½ teaspoon vanilla extract until smooth and creamy.
- Stir in 1 cup (70g) mini marshmallows and ½ cup (60g) roasted peanuts.
- Immediately pour the frosting over the hot brownies and spread evenly.
- Let the brownies cool completely before cutting into bars.
- Store refrigerated for optimal freshness.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
74g
Fat
24g
Carbs
8g
