As a Mom, I love to make treats for my kids, but using my time efficiently is a must. Therefore, I've taken to using brownie and cake mixes as a base for some of my favorite dessert recipes. Over the next few weeks, I'll be sharing some of my favorite brownie recipes where I use boxes of Ghirardelli chocolate brownies as the main ingredient. It is no surprise that rocky road brownies are a favorite of mine since I have loved rocky road ice cream ever since I was a kid. We used to buy Schwann's Rocky Road in 5 quart pails every Friday at my house. Yummy!
1 brownie mix (store bought 19.8 oz)
1 cup chopped pecans
3 cups mini marshmallows
2 squares of unsweetened chocolate (1 oz each)
1/3 cup milk
1/2 cup butter
1 package powdered sugar (16 oz)
1/2 tsp vanilla extract
Mix the chocolate brownies according to the directions on the box. Mix in the 1 cup of chopped pecans. Then evenly spread the batter in a greased pan and bake for 25 minutes (use the pan size, baking time, and oven temperature recommended on the box). Remove from brownies from the oven. Immediately sprinkle the miniature marshmallows over the hot brownies so they melt a bit. Cool.
In a heavy saucepan or double boiler, melt the chocolate, milk and butter together until combined, stirring constantly. Remove the melted chocolate mixture from the heat and add the vanilla, mix well. Add the powdered sugar to the chocolate mixture a little at a time, mixing with a hand mixer on low speed, until the frosting is the desired consistency for spreading. Spread over the cooled, marshmallow topped brownies. Cool and cut into bars. I suggest heating them a bit in the microwave when you serve them to guests so that the marshmallows get a little gooey. And a scoop of ice cream on top never hurts the presentation!