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    Home » Recipes » Cookie Bars

    Rocky Road Brownies

    Published: Apr 28, 2021 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 4 Comments

    Jump to Recipe Print Recipe

    Rocky Road Brownies are ooey-gooey delicious thanks to the warm marshmallows, chopped walnuts, and melty chocolate on top. These brownies are decadently moist and fudgy!

    A cutting board covered in warm rocky road brownie slices.

    We all love rocky road ice cream, but have you tried rocky road brownies? Fudgy brownies were meant to be topped with warm marshmallows and melty chocolate. These brownies are moist, decadent, and chocolaty.

    When I say chocolaty, I mean chocolaty. This rocky road brownie recipe uses cocoa powder for a rich chocolate flavor. And, there are semi-sweet chocolate chips added into the batter as well as melted on top. If you are looking for a way to satisfy your chocolate fix, this recipe is exactly what you have been looking for.

    Jump to:
    • Recipe Highlights
    • Ingredients and Substitutions
    • Instructions
    • Recipe Tips
    • Frequently Asked Questions
    • Other Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Recipe Highlights

    • This recipe is small-batch.
    • The brownies are ready in 30 minutes.
    • There is so much ooey-gooey goodness thanks to the plentiful toppings.
    • This recipe is simple and easy to follow!
    Recipe Ingredients

    Ingredients and Substitutions

    • Unsalted Butter - Melted butter makes these brownies soft and dense.
    • Granulated Sugar - If you do not have granulated sugar, light brown sugar works well too.
    • Dry Ingredients - All-purpose flour, cocoa powder, and salt are needed. The cocoa powder is the prime source of chocolate in the brownie batter.
    • Toppings - These rocky road brownies are topped with semi-sweet chocolate chips, mini marshmallows, and chopped walnuts. Marshmallow fluff is a great substitute if you do not have mini marshmallows on hand. One jar is more than enough. As far as the nuts go, instead of walnuts, you can use chopped almonds or cashews as well.

    Instructions

    Preheat the oven to 350° F. Grease and line an 8X8-inch baking pan with parchment, set aside. 

    In a medium-sized bowl, whisk together the slightly cooled melted butter and granulated sugar. Whisk well for 1-2 minutes. Add the eggs and vanilla extract, whisk for an additional 2-3 minutes until light in color. 

    Brownie batter in a bowl.

    In a small bowl, whisk together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg mixture, until well incorporated. Fold in ⅓ cup of the semi-sweet chocolate chips. 

    Brownie batter spread out in a greased, parchment-lined pan.

    Pour the batter into the prepared pan, spread out evenly. Bake for approximately 20 minutes, or until set.

    Rocky road brownies topped with marshmallows, walnuts, and chocolate chips before being transferred to the oven to melt.

    Immediately after pulling out the baked brownies, sprinkle the top surface with the mini marshmallows, chopped walnuts, and the remaining ⅓ cup of semi-sweet chocolate chips. Bake for an additional 2 minutes, or until marshmallows have softened and the chocolate chips are gooey. 

    Allow the brownies to cool for at least 1 hour before serving. Serve room temperature or warm. 

    A single rocky road brownie surrounded by marshmallows and other brownie slices.

    Recipe Tips

    • Sift your dry ingredients. - Cocoa powder has a tendency to clump up. Sift all of the dry ingredients (flour, cocoa powder, and salt) together before adding to the egg mixture.
    • Grease and line the baking pan. - Because of the multitude of toppings on these rocky road brownies, they are sticky and will stick to the pan. For easier, and cleaner, slices, line the pan with parchment in addition to greasing with baking spray. Simply pull the parchment up on both sides of the brownies and transfer it to a cutting board.
    • In place of the chocolate chips on top, use a chocolate ganache instead. - Make a small batch of ganache and drizzle it over the marshmallow-nut layer.

    Frequently Asked Questions

    How do you store rocky road brownies?

    Cool the brownies completely; this is best done in the refrigerator. Transfer the sliced brownies to an airtight container, separating layers with wax paper. Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

    Can these brownies be frozen?

    Yes, you can freeze these brownies. The marshmallows may lose some of their textural structure after freezing, however. Freeze in an airtight container or freezer-safe zip-top bag for up to 3 months.

    What is the best way to serve these brownies?

    These brownies can be served at any temperature you'd like, but they are best served warm. Microwave slices for 15-20 seconds for ooey-gooey toppings.

    A hand holding a warm, gooey brownie.

    Other Recipes You'll Love

    • Fudgy Brownies with Peanut Butter Frosting
    • Almond Joy Brownies
    • Fudgy Double Chocolate Walnut Brownies
    • Small Batch Black Forest Brownies

    You are going to love these rocky road brownies. They are sweet, decadent, and an absolute treat. Best served warm so the marshmallows and chocolate become ooey-gooey like a s'more. These brownies taste as inviting as they look!

    📖 Recipe

    Rocky Road Brownies

    Katelyn Theofanis
    Rocky Road Brownies are ooey-gooey delicious thanks to the warm marshmallows, chopped walnuts, and melty chocolate on top. These brownies are decadently moist and fudgy!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12 brownies
    Calories 285 kcal

    Equipment

    • 8-by-8-inch Baking Pan
    • Rubber Spatula

    Ingredients
      

    • ½ cup unsalted butter melted
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 1 teaspoon pure vanilla extract
    • ¾ cup all-purpose flour
    • ½ cup cocoa powder
    • ½ teaspoon salt
    • ⅔ cup semi-sweet chocolate chips
    • ½ cup walnuts chopped
    • 1 cup mini marshmallows

    Instructions
     

    • Preheat the oven to 350° F. Grease and line an 8X8-inch baking pan with parchment, set aside.
    • In a medium-sized bowl, whisk together the slightly cooled melted butter and granulated sugar. Whisk well for 1-2 minutes. Add the eggs and vanilla extract, whisk for an additional 2-3 minutes until light in color.
    • In a small bowl, whisk together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg mixture, until well incorporated. Fold in ⅓ cup of the semi-sweet chocolate chips.
    • Pour the batter into the prepared pan, spread out evenly. Bake for about 20 minutes, or until set.
    • Immediately after pulling out the baked brownies, sprinkle the top with marshmallows, walnuts, and the remaining ⅓ cup of chocolate chips. Bake for an additional 2 minutes, or until marshmallows have softened and the chocolate chips are gooey.
    • Allow the brownies to cool for at least 1 hour before serving. Serve room temperature or warm.
    • Store the brownies in an airtight container, layers separated by wax paper, for up to 3 days at room temperature and up to 5 days in the refrigerator. To reheat: microwave one brownie for 15 - 20 seconds.

    Nutrition

    Calories: 285kcalCarbohydrates: 34gProtein: 4gFat: 16gSaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 115mgPotassium: 156mgFiber: 3gSugar: 23gVitamin A: 287IUVitamin C: 1mgCalcium: 24mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!

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    Reader Interactions

    Comments

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    1. Melissa

      May 27, 2022 at 12:52 pm

      Do you use Sweetened Coca Powder or Unsweetened?

      Reply
      • Katelyn Ryan

        June 25, 2022 at 1:36 pm

        Melissa, I apologize, I missed this comment. This recipe uses unsweetened cocoa powder.

        Reply
    2. Eli A

      October 10, 2022 at 6:49 pm

      5 stars
      Delicious! I added some instant coffee crystals with the vanilla extract to punch up the chocolate. I used a Dutch cocoa, beautiful and dark. I made a small batch by halving the recipe and baked it in a bread pan. Otherwise I would be tempted to run amok with all those wonderful brownies in the house.

      Reply
      • Katelyn Theofanis

        October 12, 2022 at 9:25 am

        Eli, I love the addition of the instant coffee crystals. I am so happy to hear that you enjoyed this recipe. Thank you for the positive review!

        Reply

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    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

    More about me →

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