rocky road fudge bars (aka: bitchin' brownies)
If u love gooey chocolate richness then these are for you. 4 layers of brownie, cheesecake, chocolate chip, marshmallow, & nut, and a yummy chocolate frosting swirled with the melted mallows to finish it off. These bars are to die for! Stephanie, a coworker at my bakery I had in 93, nicknamed these "Bitchin Brownies" I got this recipe about 40 years ago from a friend who made these, and I fell in love. I have recently found out that it was a 1972 Pillsbury Bake Off winner. No wonder I love them so much. The recipe reads long but you are making 4 layers. But they are so worth the effort!
prep time
30 Min
cook time
30 Min
method
Bake
yield
36 - 1 1/2"x2" bars
Ingredients
- 1ST LAYER - BROWNIE
- 1/2 cup butter
- 1 - 1oz - chocolate, unsweetened squares (i like darker chocolate so add 1 1/2 oz)
- 1 cup sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts
- 2ND LAYER - CHEESECAKE
- 3/4 of 8 ounces block of creamed cheese, softened. remaining 2 oz are for the frosting.
- 1/2 cup sugar
- 1 large egg
- 2 tablespoons flour
- 1/2 teaspoon vanilla extract
- 1/4 cup butter, softened
- 3RD LAYER - TOPPINGS
- 1/3 cup chopped walnuts
- 1 cup semi-sweet chocolate chips
- 2 cups marshmallows, mini
- 4TH LAYER - FROSTING
- 2 ounces creamed cheese, softened
- 1/4 cup butter
- 1 - 1 oz - chocolate, unsweetened squares (i like darker chocolate so add 1 1/2 oz)
- 1/4 teaspoon salt
- 1/4 cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
How To Make rocky road fudge bars (aka: bitchin' brownies)
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Step 1Preheat 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.
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Step 21st 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.
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Step 32nd 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.
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Step 43rd 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.
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Step 54th 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.
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Step 6Immediatly 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"
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Step 7*Note* If you have no unsweetened chocolate blocks, add 3 TBL unsweetened cocoa and 1 TBL butter for each ounce of chocolate used.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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