Best Rocky Road Fudge Bars Aka Bitchin Brownies Recipes

ROCKY ROAD FUDGE BARS

Steps:

• Heat oven to 350.
• Grease 9x13 pan.
• In large saucepan, melt butter and chocolate over low heat.
• Add remaining bar ingredients and spread into pan.
• In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
• Beat one minute at medium speed and stir in the nuts.
• Spread over bar mixture.
• Sprinkle with chocolate chips.
• Bake at 350 for 25-35 minutes or until toothpick comes out clean.
• Sprinkle with Marshmallows and bake 2 minutes longer.
• Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
• Remove from heat and stir in powdered sugar and vanilla until smooth.
• Pour over marshmallows and swirl together.
• Chill until firm, cut into squares.

ROCKY ROAD FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.
• For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.
• Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.
• Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

ROCKY ROAD BROWNIES

Steps:

• Preheat oven to 350°F and line a 9-inch square baking pan with nonstick tin foil, crimping to create a 4" 'collar'. Spray with nonstick cooking spray.
• In a heavy 1 1/2-quart saucepan (or microwave on Medium), melt butter, unsweetened chocolate, and bittersweet chocolate, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes.
• Stir in sugar. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth.
• Mix flour, walnuts and salt separately, then gently stir into chocolate mix.
• Spread batter evenly in pan and bake in middle of oven 20 minutes.
• Remove pan from oven and add chocolate and marshmallows evenly over brownies.
• Bake brownies until marshmallows are puffy and pale golden, 7 to 10 minutes.
• Remove from oven, quickly swirl just the top chocolate/marshmallow with a skewer.
• Cool brownies completely in pan on a rack, then refrigerate until firm.
• Trim edges, then cut into 16 squares with a buttered knife.

ROCKY ROAD FUDGE BARS

Steps:

• In a medium-size saucepan over medium-high heat mix the sugar and milk together. Bring to a boil and cook for exactly 8 minutes (this registers as the soft ball stage on a candy thermometer, if you are using one).
• Remove the mixture from the heat and add the butter and marshmallow creme and stir until smooth. Add the chocolate and mix until melted (if the mixture looks "broken," beat with a wooden spoon or the paddle attachment of a stand mixer until smooth and fluid). Add in the marshmallows, peanuts, vanilla, and salt and mix until incorporated.
• Pour into a greased 9-inch square pan. Cool completely in the refrigerator before removing from the pan and cutting into squares, 3 to 4 hours.

ROCKY ROAD FUDGE BARS (AKA: BITCHIN' BROWNIES)

Steps:

• 1. Preheat oven to 350 degrees. Prepare a 9"x12"x2" baking pan by spraying with Pam. You can also line the pan with foil or parchment for easy removal and cutting them into squares. If you 1 1/2 times the recipe, it fits in an 11"X15"X2" pan. If you double it use a 1/2 sheet pan 12"X18"X2" Be sure to use a 2" deep pan bcuz these are a thick brownie with 4 layers of yumminess.
• 2. 1st Layer: In a medium saucepan, melt butter & chocolate together on low heat, stirring frequently. Remove from heat and stir in sugar, flour, salt, baking powder, vanilla, eggs, and walnuts. Stir until well blended. Spread evenly in the bottom of prepared pan.
• 3. 2nd Layer: In a medium bowl, whisk together the softened creamed cheese (reserve 2 oz of the 8 oz block for the frosting) with the butter, sugar, egg, 2 Tbl flour, & vanilla. Beat until well mixed and spread carefully over the 1st layer of brownie batter.
• 4. 3rd layer: Sprinkle 1/3 cups walnuts and 1 cup chocolate chips evenly over cheesecake layer. Bake for 30-35 minutes, less if u like gooey & more if u like them firmer. While these are baking, make the frosting. When baking time is up, sprinkle top with the mini marshmallows and bake for an additional 2 minutes or until they are melted.
• 5. 4th Layer, The Frosting: In a medium saucepan, melt together 1/4 cup butter, 1-1oz sq chocolate, salt, whisk in remaining 2 oz creamed cheese & 1/4 cup milk until smooth. Remove from heat and slowly whisk in 3 cups powdered sugar and vanilla. Beat until smooth.
• 6. Immediatly after removing brownies from oven spread frosting evenly over melted marshmallows and swirl chocolate frosting with the marshmallow so it's marbled together. Cool to room temp and then refrigerate for several hours before cutting into bars. Enjoy these "Bitchin Brownies"
• 7. *Note* If you have no unsweetened chocolate blocks, add 3 TBL unsweetened cocoa and 1 TBL butter for each ounce of chocolate used.