ROCKY ROAD BROWNIES

Image credit laurenslatest

Ingredients

1. 18.9 oz. boxed brownie mix* 1 box
2. 1/4 cup water
3. 2/3 cup oil
4. 2 eggs

for the cheesecake layer-

1. 6 oz. softened cream cheese
2. 1 egg
3. 1/2 cup granulated sugar
4. 1/4 cup softened butter
5. 2 tablespoons all purpose flour
6. 1 teaspoon vanilla

for the rocky road layer-

1. 1 cup milk chocolate chips
2. 1/2 cup chopped pecans or walnuts
3. 2 cups mini marshmallows

Image credit laurenslatest

for the chocolate glaze-

1. 1/4 cup butter
2. 1/4 cup milk
3. 1 oz. unsweetened chocolate
4. 2 oz. cream cheese
5. 3 cups powdered sugar
6. 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Line 9x13 baking dish with parchment paper and spray with nonstick cooking spray. Set aside.
2. In a large bowl, make brownie mix according to package directions. Pour into prepared pan and smooth out.
3. In another bowl, whip all ingredients together for cheesecake layer until completely smooth, about 45 seconds. Dollop across the top of the brownie batter and spread over top.
4. Sprinkle with chocolate chips and nuts. Bake for 25-35 minutes or until bars are set and a toothpick comes out clean when inserted. Top with mini marshmallows and return to oven for 3 minutes.
5. In a small saucepan, heat butter, milk, chocolate, and cream cheese together until completely melted. Remove from heat and whisk in powdered sugar and vanilla. Drizzle over the entire pan, being sure to cover all the marshmallows. {It's ok if you miss a few, but there should be plenty of glaze!}
6. Refrigerate 1-2 hours or until glaze is set before slicing. I find it best to refrigerate at least 4 hours for easier cutting. Enjoy!

For more detail laurenslatest

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