Ever wonder what would happen if you combined a cream cheese brownie with a rocky road brownie? Well wonder no more. I saw this recipe on My Baking Addiction and it called my name. The original recipe came from Betty Crocker. They call it a “Double Chocolate Rocky Road Cookie Bar”. My Baking Addiction shortened the name to” Rocky Road Bars”. I didn’t think that either name really did this chocolate square of goodness its justice. So, I have named them “Over the Top Brownies”. I think that is a better name for a bar that has a brownie like layer that’s filled with chocolate chunks, followed by a cheesecake layer loaded with chocolate chips and nuts then topped off with marshmallows, more nuts and chocolate frosting. It’s truly sinful chocolate brownie bliss! The original Better Crocker recipe actually had double the chocolate frosting, but I decided to follow the lead from My Baking Addiction and half the amount of frosting. I think it was the best move. If you went with the original amount of frosting I think you may just leave the earth’s atmosphere from the sugar high you would get. I think this amount of frosting was pure perfection. Now when I made mine I did leave out the nuts because of my kiddos, but the nuts would have been an excellent addition. I do think I may up the marshmallows to 2 cups to more even coat the brownie. Everyone loved them and were asking for more! This is a dessert that will definitely impress. Its richness will also help this 9 x 13 pan go further. The use of the Betty Crocker cookie pouch also helped make this dessert easier to whip together. In case you couldn’t tell, I am in love with this brownie! I am sure you will be too. This recipe does come with a warning: These are highly addictive. You may have to give some away so you don’t eat the whole pan! But then your neighbors will LOVE you.
Over the Top Brownies
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon vanilla
1/4 cup chopped pecans
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups miniature marshmallows (Next time I’m doing 2 cups)
1/4 cup butter or margarine
1/8 cup unsweetened baking cocoa
2 ½ tablespoons milk
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans
1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. (I line my pan with foil then spray with cooking spray. This way it’s easier to get the brownies out of the pan and cut into squares)
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
3. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
4. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. Cool for 30 minutes on a cooling rack.
5. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in cocoa and milk. Heat until starts to thicken. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1/2 teaspoon vanilla and 1/2 cup pecans. Immediately drizzle icing over brownies.
6. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.