Rocky Road Fudge Brownies Recipes

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ROCKY ROAD BROWNIES

"Anyone who likes rocky road ice cream will like these moist, fudgy brownies loaded with goodies," relates Rita Lenes of Renton, Washington. "They're great for children's parties."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 9



Rocky Road Brownies image

Steps:

  • In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes. , In a large bowl, beat the eggs, sugar and vanilla until blended. Stir in chocolate mixture. Gradually add flour until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with the marshmallows, chocolate chips and walnuts; bake 4 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 231 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 72mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup chopped walnuts

ROCKY ROAD BROWNIES

Remember old-fashioned rocky road ice cream? Get that same delicious chocolate, marshmallow and peanut taste all on a rich, fudgy brownie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 16

Number Of Ingredients 5



Rocky Road Brownies image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
  • Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 24 g, TransFat 0 g

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup semisweet chocolate chips
1 1/3 cups miniature marshmallows
1/3 cup chopped peanuts

ROCKY ROAD FUDGE BROWNIES

These rich gooey brownies are one of our favorites. They would make a delicious addition to any cookie tray.-Nanette Swinson, Hope, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8



Rocky Road Fudge Brownies image

Steps:

  • Prepare brownie mix according to package directions for fudge-like brownies; stir in pecans. Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack., In a saucepan, combine the milk, butter and chocolate. Cook and stir over low heat until smooth. Transfer to a bowl; beat in confectioners' sugar and vanilla until smooth. Spread over marshmallows.

Nutrition Facts :

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 cup chopped pecans
3 cups miniature marshmallows
1/2 cup milk
1/2 cup butter, cubed
2 ounces unsweetened chocolate
3-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract

ROCKY ROAD FUDGE

Provided by Molly Yeh

Categories     dessert

Time 1h25m

Yield 25 squares

Number Of Ingredients 10



Rocky Road Fudge image

Steps:

  • Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch.
  • Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.)
  • Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.)

1 1/2 cups sugar
2/3 cup Dutch-process cocoa powder
2/3 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3/4 cup unsweetened peanut butter
1 cup mini marshmallows
1/2 cup halved walnuts, toasted
Flakey salt, for garnish
Sprinkles, for garnish

ROCKY ROAD FUDGE BARS

This is a recipe from my soon to be Mother in Law. It's a family favorite that I made for the first time with rave reviews. I've been told it was originally a Pillsbury Bake-Off recipe.

Provided by Miss Erin C.

Categories     Dessert

Time 55m

Yield 24 bars

Number Of Ingredients 23



Rocky Road Fudge Bars image

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.

Nutrition Facts : Calories 333.7, Fat 18.1, SaturatedFat 10, Cholesterol 60.1, Sodium 148.2, Carbohydrate 42.1, Fiber 1.4, Sugar 33.8, Protein 3.9

1/2 cup butter
1 cup sugar
1/2-3/4 cup chopped nuts
1 teaspoon vanilla
1 ounce unsweetened chocolate
1 cup flour
1 teaspoon baking powder
2 eggs
8 ounces cream cheese (reserve 2 oz for frosting)
1/2 cup sugar
1/4 cup butter
1 egg
1/2 teaspoon vanilla
6 ounces semi-sweet chocolate chips
2 tablespoons flour
1/4 cup chopped nuts
2 cups mini marshmallows
1/4 cup butter
1 ounce unsweetened chocolate
1/4 cup milk
1 teaspoon vanilla
2 ounces cream cheese
3 cups powdered sugar

NANA'S ROCKY ROAD FUDGE

We make rocky road-style fudge every Christmas and it's a tradition, but why wait until the holidays for a recipe this good? -Ashley Berry, Montgomery Village, Maryland

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2-1/2 pounds (48 pieces).

Number Of Ingredients 5



Nana's Rocky Road Fudge image

Steps:

  • Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease the foil with 1-1/2 teaspoons butter; set aside., In a large saucepan, combine chocolate chips, milk and the remaining butter. Cook and stir over medium heat until mixture is smooth. Remove from the heat; stir in 2 cups peanuts. Place marshmallows in a large bowl; add chocolate mixture and stir well. Spread into prepared pan. Sprinkle with additional peanuts and marshmallows. Refrigerate until firm., Using foil, lift fudge out of pan. Cut into 1-1/2-in. squares.

Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 cups salted peanuts, plus more for topping
1 package (10 ounces) miniature marshmallows, plus more for topping

THE BEST ROCKY ROAD FUDGE

A little different from the other recipes posted. It has marshmallow creme, which makes it so creamy and rich! From Pillsbury's Holiday magazine.

Provided by Mama2boys

Categories     Candy

Time 35m

Yield 36 pieces

Number Of Ingredients 8



The Best Rocky Road Fudge image

Steps:

  • Line a 13 x 9 inch pan with foil, butter.
  • In a sauce pan, cook sugar, butter and milk over medium heat, stirring constantly until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat.
  • Stir in marshmallow creme and chocolate chips until smooth.
  • Stir in walnuts and vanilla.
  • Stir in marshmallows, do not melt.
  • Quickly spread in pan, cool completely, refrigerate until firm.
  • Using foil, lift fudge from pan, remove foil from fudge. With large knife, cut into squares. Store in refrigerator.

2 1/2 cups sugar
1/2 cup butter or 1/2 cup margarine
1 (5 ounce) can evaporated milk (2/3 cup)
1 (7 ounce) jar marshmallow creme (2 cups)
2 cups semi-sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
2 cups miniature marshmallows

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