Rocky Road Brownies

I remember my mom making these brownies for family functions and church activities. They still go fast wherever I take them also. In fact, I took these to the church for refreshments after a baptism and meant to get a picture of one brownie so you would be able to see the different layers, but by the time I got back to the dish they were gone! One lady said that they were so good she took one bite and decided she had to save the rest until she could have milk with it. (I guess she only eats the "good" desserts with milk.) And, that's something I would highly suggest with these babies ... mmmm, milk.

ROCKY ROAD BROWNIES

What you need for the bar layer:

1/2 cup margarine, or butter
2 squares unsweetened baking chocolate
2 eggs
1 cup sugar
1 cup + 2 Tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 cup nuts, chopped (optional; I omit)

How you do the bar layer:

Melt margarine and chocolate over low heat. In bowl combine remaining ingredients. Add chocolate mixture and mix well. Spread into a greased 9x13-inch casserole dish. Set aside.

What you need for the filling layer:

1/2 cup sugar
6 oz. cream cheese, softened
1/4 cup margaine, or butter
1/2 tsp. vanilla
2 Tbsp. flour
1 egg
1/3 cup chopped nuts (optional; I used almonds)

How you do the filling layer:

Beat cream cheese; add remaning ingredients and beat for 1 minutes. Spread over bar layer. Bake at 350° for 30 minutes; do not under bake. Begin mixing frosting.

What you need for the frosting layer:

2 cups miniature marshmallows
1/4 cup margarine, or butter
1 square unsweetened baking chocolate
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla flavoring
2 oz. cream cheese

How you do the frosting layer:

Take brownies out of oven and psrinkle marshmallows on top. Put back into oven for about 2-5 minutes (or until marshmallows begin to be golden brown; see picture above). Melt margaine, chocolate, cream cheese, and milk over low heat. Removed from heat, add powdered sugar and vanilla. Pour immediately over marshmallows and swirl together (be careful not to get into the filling layer when swirling). Cool completely before cutting. Store in fridge.