A dense fudgy brownie base is topped with rocky road ingredients -- marshmallows and peanuts.

Ultimate Fudgy Rocky Road Brownies

Brownie Ingredients:
1 cup butter or margarine 4 ounces unsweetened baking chocolate 2 1/2 cups granulated sugar 2 teaspoons vanilla extract 4 large eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt
Topping Ingredients:
1/4 cup butter or margarine 1/4 cup milk 1 (3-ounce) package cream cheese 1 ounce unsweetened baking chocolate 2 3/4 cups powdered sugar 1 teaspoon vanilla extract 2 cups miniature marshmallows 1 cup salted peanuts

Heat oven to 350°F (175°C).
Grease bottom only of 13 x 9-inch baking pan. Set aside.
Melt 1 cup butter and 4 ounces unsweetened chocolate in 2-quart saucepan over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread mixture into prepared baking pan. Bake for 35 to 40 minutes or until brownies just begin to pull away from sides of pan. (DO NOT OVER-BAKE.)
Meanwhile, combine 1/4 cup butter, 1/4 cup milk, cream cheese and 1 ounce chocolate in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted (6 to 8 minutes). Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in marshmallows and peanuts. Immediately spread over hot brownies. Cool completely; cut into bars. Store refrigerated.

Makes 48 brownies.

Cook's Tip: To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.