Rocky Road Brownies

I originally posted this recipe back in 2012 and I have now been making these brownies for 10 or 11 years.  They are seriously one of MY FAVORITE BROWNIES EVER.  The brownie is so soft and chewy, the marshmallow layer is sticky and amazing and the chocolate icing is rich and creamy.  The edges are my favorite.

Here is my original post from 2012 . . . 

This brownie recipe was one of the first recipes that got me into baking (5 or 6 years ago).  One of my co-workers, Liz, would make these every once in a while and bring them to work for us to munch on.  They were one of the best brownies I had ever eaten.  I was used to store-bought brownies and box mix brownies and had never tried a "from scratch" version.  I was so impressed that a young woman (like myself at the time) could create such a yummy treat.  I was used to Mom's and Grandma's making treats, not young women.  I guess you could say that's what started it all - my foodie obsession!

I started making these weekly, then monthly, then here and there.  Eventually, I kind of forgot about them and moved onto other recipes.  Well, at work the other day, the same day I had chili cheese potatoes, I also had a marshmallow brownie for dessert.  It was chewy, gooey, very rich and was topped with a creamy frosting. 

I just couldn't get over how good they were and I had to find out who made them and get the recipe.  I got the recipe and couldn't wait to make them as soon as I got home.  I decided to check the recipe to Liz's.  It was the exact same recipe, no wonder I LOVED these brownies so much.  I hadn't made them for a few years and had forgotten what was in them.  It reminded me how much I loved them.  The only difference was Liz makes homemade frosting and the ones from work had store-bought frosting.  Whichever you prefer, they will be AMAZING.

If you have never tried a brownie recipe from scratch, let this be the first one.

  

Rocky Road Brownies

adapted from: Liz M.
(Printable Recipe)

1 c. unsalted butter, melted

2 c. sugar

1/3 c. unsweetened cocoa powder

2 tsp. vanilla        

1 tsp. salt

4 large eggs

chopped walnuts or pecans, opt.
1 1/2 c. all-purpose flour

1 (10 oz.) bag mini marshmallows

Icing:

1/2 c. unsalted butter, softened

1/4 c. unsweetened cocoa powder

1/4 c. evaporated milk, more or less
1 tsp. vanilla

3 c. powdered sugar

or

1 container store-bought milk chocolate frosting

Preheat oven to 350 degrees.  Combine melted butter, sugar and cocoa powder. Add the vanilla, salt, eggs and nuts.  Last, stir in the flour.  Whisk together until completely smooth and well combined.  You can either use a hand mixer or a whisk for this.  Pour into a lightly greased 9x13 pan and bake for 25 minutes.  Remove from oven and top with the marshmallows.  Return to oven and bake for 5 minutes or until marshmallows are puffed up.  Allow to cool and then  spread homemade icing or store-bought frosting over the top.  

To make the icing:  Using a hand mixer, beat butter until fluffy.  Add the cocoa powder and vanilla and mix until well combined.  Gradually add the powdered sugar and mix until smooth and creamy, adding evaporated milk as you go to reach desired consistency.       

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Almond Joy Poke Cake

One of my favorite candy bars is an Almond Joy.  There is just something about that gooey coconut center covered in creamy chocolate that gets me every time.  So, when I was feeling like an Almond Joy, I decided to turn that yummy candy bar into a decadent cake.  

This cake totally tastes like an Almond Joy.   

The base is a simple chocolate cake made with a box mix.  Devil's Food is my chocolate cake mix of choice lately.  I really like the flavor of it, so that is what I used.  Then, the middle layer is a gooey, sticky and totally divine coconut mixture.  I tried the filling using cream of coconut and I tried it using sweetened condensed milk.  The cream of coconut will give you more coconut flavor, but it really is delicious both ways.

To top it off, I made my go-to Easy Chocolate Icing.  I always have the ingredients on hand and it comes together super fast.  Don't forget the sliced almonds on top and there you have it . . . An irresistible cake that will satisfy your chocolate craving.

You might also like:

Almond Joy Magic Cookie Bars

Chocolate Whoopie Pie Cake

Better Than Anything Zucchini Poke Cake

Almond Joy Poke Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) box Devil's Food Cake Mix
Ingredients on the box to make cake (eggs, oil, water)
1 (14 oz.) can sweetened condensed milk
  or 1 (15 oz.) can cream of coconut
2 c. shredded coconut
3/4 c. sliced almonds

Chocolate Icing
4 Tbl. unsalted butter
4 Tbl. unsweetened cocoa powder
2 c. powdered sugar
1 1/2 tsp. vanilla extract
3 Tbl. milk

Prepare cake mix and bake according to package directions for a 9x13-inch cake.  When cake is done, while it is still warm, poke holes all over the cake using a toothpick or a fork.  Stir together sweetened condensed milk or cream of coconut and the shredded coconut and pour/spread over the warm cake.  It will be thick.  Allow to cool.  Some of the mixture will sink down into the holes in the cake.  When cake is cool, make the chocolate icing.

For the Chocolate Icing: Melt butter in a medium sauce pan over medium heat.  Stir in the cocoa powder until no lumps remain.  Remove from heat and stir in the powdered sugar, vanilla and milk.  Stir together until smooth and creamy and immediately pour over the cooled cake.  Spread out evenly.  Top with sliced almonds and allow icing to harden.  I like to refrigerate the cake overnight, so it's nice and firm and easier to cut into slices.

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Menu Plan Saturday #108

SUNDAY

 White Chicken Chili Baked Taquitos

MONDAY

 Creamy Chicken, Veggie and Rice Casserole

TUESDAY

Crispy Chicken and Roasted Garlic Flatbread Pizza 

WEDNESDAY

Lighter Grilled Pimento Cheese Sandwiches 

THURSDAY

Ground Turkey Tacos

FRIDAY

Mexi Chicken

SATURDAY

Menu-Plan Day and Take-Out Night

FOR DESSERT

Spumoni Cake

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Birthday Cake Muddy Buddies

Meet my new current obsession . . . Muddy Buddies.  Can you believe that I had never had Muddy Buddies until my friend, Shanelle, brought these into work one day?  Sure, I have seen Muddy Buddy recipes all over the place, but they didn't sound that amazing to me.  Boy, was I so wrong.  I have been missing out - BIG TIME. 

I seriously LOVE these Birthday Cake Muddy Buddies.  The flavor, the texture, the pretty sprinkles and everything.  White chocolate covered cereal and marshmallows that are coated in a combination of powdered sugar and cake mix and finished off with some rainbow sprinkles . . . BEST TREAT EVER :)  The addition of marshmallows is genius and when the soft and chewy marshmallows are mixed with the crunchy cereal and creamy white chocolate, it is sooooo addicting.    

I could not stop eating this incredible treat.  It makes a really big batch, so if you are making this, you might want to plan on sharing with a lot of people, because you will want to eat the entire bowl.    

What is your favorite flavor combination of Muddy Buddies?  I am dying to try out more versions. 

You might also like:

Camper Crunchies

Mom's Coconut Almond Chex Mix

Oh Henry Bars 

Birthday Cake Muddy Buddies
adapted from: Shanelle S.
(Printable Recipe)

1 (12 oz.) box Rice Chex cereal (12 cups)
2 (12 oz.) bags white chocolate chips
1 Tbl. shortening or coconut oil
1/2 (10 oz.) bag mini marshmallows, or more if desired
1/4 c. rainbow sprinkles
1 c. powdered sugar
1 c. dry funfetti cake mix

Add cereal and marshmallows to a very large bowl; set aside.  Pour the white chocolate chips and shortening into a medium, microwave-safe, bowl and microwave until melted, stirring every 30 seconds.  Stir until smooth and creamy.  Immediately pour over cereal/marshmallow mixture and stir together until all the cereal is evenly coated in white chocolate.  Stir in the rainbow sprinkles.  

Combine powdered sugar and cake mix and gradually add to cereal mixture while the white chocolate is still wet.  Stir together until all the cereal and marshmallows are evenly coated in sugar.  You may or may not use all of the powdered sugar mixture.  Add enough until the cereal is coated to your preference.  Allow white chocolate to set and serve.

Linked up at The Weekend Potluck!

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Menu Plan Saturday #107

SUNDAY

Bobby Deen's Baked Spaghetti with Olive Cheese Bread

Olive Cheese Bread

MONDAY

Creamy Chicken Noodle Casserole

TUESDAY

Sweet and Sour Meatballs

WEDNESDAY

Pepperoni Cheese Knots

THURSDAY

BBQ Chicken Salad with Creamy Cilantro Lime Dressing

FRIDAY
Parmesan and Panko Pork Chops with Creamy Tomato Gravy

SATURDAY

Menu-Plan Day and Take-Out Night

FOR DESSERT

Chocolate Banana Cream Pie

FOR A SNACK

 Cherry Almond Bread

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Strawberry Rolls with Blueberry Cream Cheese Frosting

Hi, did you have a nice Memorial Day weekend?  I had Monday off work and it was so nice.  I grilled chicken, made lemonade and relaxed outside.  I also made a few batches of these Strawberry Rolls.

For something to be totally delicious to me, it must be satisfying both in texture and flavor.  These rolls totally hit the mark on both of those.  I love using Rhodes products, because the texture is always spot-on for me.  These rolls are so satisfying and super yummy.

I filled them with some of my Mom's homemade strawberry jam and topped them with a blueberry cream cheese frosting.  I recently discovered you can buy a tub of blueberry cream cheese and I couldn't wait to try it.  You should be able to find it at your local grocery store by the other flavored cream cheese.  It only has a slight blueberry flavor, but it still tastes great.  If you want a stronger blueberry flavor, try mixing in some freeze-dried blueberries that have been crushed into a powder, like I did with the frosting in this lemon cupcake recipe.

These pretty red, white and blue strawberry sweet rolls would be perfect to make for the 4th of July.

Let me show you how easy they are to make . . .

First, get all of your ingredients ready.  You will need a thawed loaf of Rhodes White Bread, strawberry jam, cinnamon (optional), powdered sugar, butter, blueberry cream cheese, vanilla and a little salt. 

Roll out the thawed loaf of white bread and spread strawberry jam over the top, leaving a slight border around the edge.  If adding cinnamon, sprinkle it over the jam.  I am a big fan of cinnamon and fruit together, so I like the added taste of cinnamon.    

Roll up, making sure to lift up as you roll, or all the jam will push out.  Some of it will anyways and it will be a little messy, but you can't tell once you smother them in icing. Cut into 8 even rolls.  I like to use a string of dental floss to cut my rolls.  This is what my Mom always did.  

You slide the string under the roll and lift up both sides of the floss and cross in the center and you have a smooth sliced roll.

Allow Rolls to rise until doubled and then bake in a preheated oven until lightly golden.  If you want a stronger strawberry flavor, you can always top with a little more strawberry jam after baking.  Then, spread blueberry cream cheese frosting over the top of the slightly warm rolls.  Garnish with strawberries and blueberries, if desired.   

I am sharing this RECIPE over at the RHODES BLOG today.  Click HERE to get this yummy RECIPE.

This post is sponsored by Rhodes Bread.  All opinions expressed herein are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.