These are without a doubt, my favorite brownies. I have been making them since the 1980’s and anytime I take them anywhere, they get rave reviews. A friend of mine, Linda Cooper served them to us after a baseball game one night when we were at her house. They immediately went on my list of “favs”. I think they will be on yours also.
Rocky Road Brownies
1 pkg. (4 oz) German Sweet Chocolate
5 Table butter, divided
1 pkg. (3 oz) cream cheese, softened
¼ cup sugar
3 eggs
1 table flour
½ teas vanilla
¾ cup sugar
½ cup flour combined with ½ teas baking powder and ¼ teas salt
1 teas vanilla
¼ teas almond extract
Melt chocolate and 3 tables butter over low heat, stirring until melted. Set aside to cool.
Soften remaining 2 tables butter. Add cream cheese, creaming until light. Gradually add ¼ cup sugar, beating until fluffy. Stir in 1 egg, 1 tables flour and ½ teas. Vanilla. Set aside.
Beat 2 eggs until lemon colored. Gradually add ¾ cup sugar, beating until thick. Combine the flour mixture. Add to egg mixture, mixing well. Stir in cooled chocolate, 1 teas vanilla, almond extract and if you want, ½ cup chopped nuts. Pour half of chocolate batter into a greased 8” square pan. Spread cheese mixture over this and top with remaining chocolate batter.
Bake at 350 for about 35 to 40 mins. While still hot, spread with ½ jar of marshmallow crème, then top with frosting, below.
Frosting:
1 sq (1oz) unsweetened chocolate, 1 ½ tables water and 1 tables butter
1 ½ cups powdered sugar, ½ teas vanilla and ¼ cup egg substitute.
Combine chocolate, water and butter and melt in microwave for about 25 to 30 seconds.
Stir and add remaining ingredients. Pour over marshmallow layer as frosting hardens quickly.
Chocolate Castles 