Rocky Road Brownies
Rocky road brownies- inspired by rocky road ice cream! This recipe takes the classic ice cream to a whole new level with fudgy brownies, almonds, and gooey marshmallows baked on top. Easy to make in one bowl in less than one hour!
Equipment
Ingredients
- ⅔ cup + 1 tbsp all-purpose flour *see notes below for measuring*
- ¼ cup unsweetened dutch cocoa powder
- 1 teaspoon espresso powder
- ¼ teaspoon fine sea salt
- 10 tablespoon unsalted butter
- ⅔ cup + ¼ cup dark chocolate chips
- ½ cup light or dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- ½ cup chopped almonds
- 1 cup mini marshmallows
- semi-sweet chocolate chips (melted) for drizzling
Instructions
- Line a metal square 8x8 baking pan with parchment paper on all four sides. Preheat the oven to 350 F/180 C.
- Whisk together the flour, cocoa powder, espresso powder, and salt. Set aside.
- Melt the chocolate chips and butter together until smooth.
- In a large mixing bowl, whisk the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until combined. Stream the melted butter and chocolate into the bowl, whisking constantly until just combined.
- Fold the dry ingredients into the batter until just combined. Then pour the brownie batter into the prepared baking pan and sprinkle the almonds over the top. Bake for 33-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. In my oven, 35 minutes is perfect!
- Take the pan out of the oven and cover the top with the mini marshmallows. Return the pan to the oven for about 2 minutes, until the marshmallows are puffy and lightly golden brown. You can also use a kitchen torch, which is my preferred way!
- Remove the pan from the oven and let it cool completely on a wire rack. Once cool, drizzle with melted chocolate and sprinkle with more almonds and mini marshmallows if desired.
- For clean cuts, liberally spray or oil a sharp knife. In between cuts, run the knife under hot water and wipe it clean. Re-oil it before the next cut. This will help keep the marshmallows from sticking to the knife!
- Enjoy your rocky road brownies with a scoop of ice cream!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Metal pan preffered. Glass or ceramic pans retain heat differently and will need to bake at a different temperature or will need the baking time adjusted.
For clean cuts: Run a sharp knife under hot water and wipe it clean. Generously spray or oil it (canola oil works great!). In between cuts, run the knife under hot water and wipe it clean before re-oiling it. This will help keep the marshmallows from sticking to the knife.
Storage: Store leftover brownies in an airtight container at room temperature for 2-3 days. You can also freeze them for up to 1 month in an airtight container or freezer bag.
Substitutions: Feel free to substitute the nuts for your favorite or leave them out completely.