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rocky road brownies on parchment.
5 from 1 vote
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Rocky Road Brownies

These rocky road brownies take homemade brownies to a whole new level! These deliciously moist, ooey-gooey brownies are topped with puffy marshmallows, crunchy almonds, and drizzled with melted chocolate!
Servings 9 servings
Prep 10 mins
Cook 30 mins
Total 40 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon



  • Preheat the oven to 350F/180 C. Prepare a 8x8 inch square baking pan with parchment paper.
  • In a small pot, heat the butter and chocolate chips over medium heat until melted.
    ¾ cup unsalted butter, 1 cup semi-sweet chocolate chips
  • Pour the hot melted butter into a large bowl and whisk in the sugar.
    1 ¼ cup white granulated sugar
  • Whisk in the eggs and egg yolk one at a time until combined and the batter starts to pull away from the sides of the bowl.
    3 large eggs, 1 large egg yolk
  • Fold in the flour, baking powder, salt, and cocoa powder with a rubber spatula until just combined.
    ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, ⅓ cup unsweetened cocoa powder
  • Pour the batter into the prepared baking pan and then sprinkle the almonds over the top.
    ⅓ cup almonds
  • Bake for 30 minutes, then take the pan out of the oven and sprinkle the marshmallows over the top. Return the pan to the oven for another 1-2 minutes until the marshmallows are puffy and lightly golden brown.
    1 cup mini marshmallows
  • Remove the pan from the oven and let it cool completely on a wire rack.
  • Drizzle with melted chocolate and sprinkle with more chopped almonds and mini marshmallows if desired.
    semi-sweet chocolate chips
  • When ready to cut, spray or butter a sharp knife to keep the marshmallows from sticking to it. Wipe the knife with a hot wet towel in between cuts to keep it from pulling the marshmallows off!


Step by step process photos are provided above, in the body of this post.

recipe tips

  • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
  • Don't over-mix the batter: Over-mixing the batter will make the brownies dense and tough.
  • Oven temperatures vary: Keep an eye on the brownies as they bake as some ovens run hotter or cooler than others!
  • Wait to cut: Cutting the brownies too soon will make them fall apart, I know it's hard to wait but it's worth it!


common questions

  • Can I use a different kind of nut? Yes! Feel free to substitute chopped walnuts, cashews, or hazelnuts!
  • Can I make them gluten-free? I have not tested them with gluten-free flour but would love to hear how they turn out!


storage & freezing

  • store the cooled brownies in a sealed container or bag at room temperature for 2-3 days, or in the freezer for up to 1 month!


Serving: 1serving | Calories: 482kcal | Carbohydrates: 54g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 187mg | Potassium: 242mg | Fiber: 4g | Sugar: 39g | Vitamin A: 600IU | Calcium: 62mg | Iron: 3mg