ROCKY ROAD BROWNIES

Photo by Cecelia H.
Adapted from daisybrand.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from daisybrand.com

Ingredients

  • 1

    (18 ounce) box fudge brownie mix

  • 1/2

    cup butter, melted

  • 1/2

    cup Daisy Brand Sour Cream

  • 3

    eggs , 1 divided

  • 1

    (3 ounce) package cream cheese

  • 3

    cups mini marshmallows

  • 3/4

    cup semi-sweet or milk chocolate chips

  • 3/4

    cup chopped pecans

Directions

Heat the oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. In a large bowl, mix the brownie mix, butter, sour cream, 2 eggs and 1 egg yolk until just mixed (about 50 strokes). Spread half of the batter in the pan; set remainder aside. In a medium nonstick saucepan, melt the cream cheese over low heat. Stir in the marshmallows until they start to melt. Remove from the heat. With spoon, beat in one egg white until the mixture is smooth. Drizzle the mixture over the batter in the pan (layer won’t cover completely). Sprinkle with the chocolate chips and nuts. Drop the remaining batter by small spoonfuls over the nuts. Carefully spread the top layer of batter. Bake for 30 to 35 minutes or until set. Cool completely before slicing into bars.

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