Rocky Road Brownies
We're taking the classic Rocky Road ice cream to another level- rocky road brownies! Layers of fudgy brownie, gooey marshmallows, and almond ganache- they're made in one bowl with no mixer in less than one hour!
Equipment
Ingredients
Brownie Batter
- 10 tablespoons unsalted butter
- 3/4 cup + 2 tablespoons semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch processed cocoa powder
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon fine sea salt
- 1/3 cup semi-sweet chocolate chips optional
- 3 cups mini marshmallows
Almond Ganache
- 4 tablespoons heavy cream
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup chopped raw almonds
Instructions
- Preheat the oven to 350F/180 C. Prepare an 8x8 square baking pan with parchment paper to cover all four sides.
- In a microwave-safe bowl, melt the butter and chocolate chips, stirring every 20-30 seconds, until smooth. Whisk in the cocoa powder, then set aside.
- In a large bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla.
- Stream the melted chocolate mixture into the mixing bowl and whisk until combined. Then, fold in the flour, salt, and chocolate chips.
- Pour the brownie batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Spread the mini marshmallows on top and return the pan to the oven for 3 minutes.
- Then let the pan cool on a wire rack while you make the almond ganache.
- Heat the cream until almost boiling, then pour it over the chocolate chips. Wait 1 minute, then stir to combine. Once smooth, stir in the chopped almonds. Allow to cool for 3 minutes, then gently spread it over the top of the marshmallows. Let the brownies finish cooling at room temperature, then chill in the fridge for 1 hour before cutting to make them easier to slice.
Video
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!*
Use a light-colored metal pan. Glass, ceramic, and dark-colored pans retain heat differently and will bake differently.
Cut with a sharp knife. Use a sharp knife, wiping it clean between cuts, for clean slices!
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.
