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!
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.
- 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!
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.
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 approximately 20 minutes, or until set.
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.
- 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
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.
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.
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.
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!
Rocky Road Brownies
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp salt
- ⅔ cup semi-sweet chocolate chips
- ½ cup walnuts chopped
- 1 cup mini marshmallows
- 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.
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!