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!
Equipment
Ingredients
- ¾ cup unsalted butter melted
- 1 cup semi-sweet chocolate chips
- 1 ¼ cup white granulated sugar
- 3 large eggs
- 1 large egg yolk
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup almonds chopped
- 1 cup mini marshmallows
- semi-sweet chocolate chips melted, for drizzling
Instructions
- 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!
Notes
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!
Nutrition
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