Name: Rocky Road Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: ½ cup (1 stick / 113g) unsalted butter; 1 cup (175g) semi-sweet or dark chocolate chips; ¾ cup (150g) granulated sugar; ¼ cup (50g) brown sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup (65g) all-purpose flour; ¼ cup (25g) unsweetened cocoa powder; ¼ tsp salt; 1½ cups mini marshmallows; ½ cup chopped walnuts or almonds (lightly toasted); ½ cup chocolate chips (or chunks); Optional: ¼ cup crushed graham crackers or pretzels for extra crunch

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These Rocky Road Brownies are the ultimate indulgence—fudgy chocolate brownie base layered with gooey marshmallows, crunchy nuts, and melty chocolate chips. Every bite delivers a mix of textures: chewy, crunchy, melty, and soft. It’s a nostalgic treat taken to the next level, perfect for bake sales, celebrations, or just a weekend craving.

Rocky Road Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Base:

½ cup (1 stick / 113g) unsalted butter

1 cup (175g) semi-sweet or dark chocolate chips

¾ cup (150g) granulated sugar

¼ cup (50g) brown sugar

2 large eggs

1 teaspoon vanilla extract

½ cup (65g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder

¼ teaspoon salt

For the Rocky Road Topping:

1½ cups mini marshmallows

½ cup chopped walnuts or almonds (lightly toasted)

½ cup chocolate chips (or chunks)

Optional: ¼ cup crushed graham crackers or pretzels for extra crunch

Directions

Prep the Pan:

I preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch pan with parchment paper, leaving an overhang to make removal easy.

Make the Brownie Batter:

In a saucepan or microwave-safe bowl, I melt the butter and chocolate chips together until smooth, then let it cool a bit.

I whisk in both sugars, then add the eggs and vanilla.

After sifting in the flour, cocoa powder, and salt, I gently stir the batter until just combined.

Bake the Base:

I pour the batter into the pan and smooth the top.

It bakes for 20–25 minutes, until the center is just set—when a toothpick comes out with moist crumbs, I know it’s done.

Add the Rocky Road Topping:

While the brownies are still hot, I scatter the marshmallows, nuts, chocolate chips, and any extras like graham crackers or pretzels.

I return the pan to the oven for 3–5 minutes—just long enough for the marshmallows to puff up and lightly toast.

Cool and Slice:

I let the brownies cool completely in the pan so the topping can set. For extra clean slices, I chill them in the fridge before cutting.

Servings and timing

This recipe makes 16 brownies and takes about 45–50 minutes from start to finish, including baking and cooling time.

Variations

Extra gooey: I like swirling in some Nutella or ganache into the batter before baking.

Nut-free: If I’m serving these to someone with allergies, I replace the nuts with crushed cookies—or just leave them out.

Vegan: I use vegan butter, flax eggs, dairy-free chocolate, and plant-based marshmallows like Dandies to make a fully vegan version.

Storage/Reheating

I store these in an airtight container at room temperature for 3–4 days. If I want them chewier, I pop them in the fridge. They also freeze beautifully—up to 2 months. I wrap individual pieces in parchment before freezing for easy grab-and-go treats.

FAQs

How do I know when the brownies are done baking?

I check with a toothpick—if it comes out with a few moist crumbs (not wet batter), they’re ready. Overbaking makes them dry, so I aim for that perfect fudgy center.

Can I make these without marshmallows?

Yes, but it won’t be classic rocky road. I’ve tried using mini meringues or white chocolate chips for a fun twist, though nothing quite matches that gooey marshmallow texture.

What’s the best way to slice them cleanly?

I let them cool completely, then chill them in the fridge. A sharp knife wiped clean between cuts makes perfect squares.

Can I use boxed brownie mix instead?

Absolutely. I’ve done that when I’m short on time. I just prepare the mix as directed, bake it, and then follow the topping instructions.

Do I have to toast the nuts?

No, but I find that lightly toasting the nuts brings out a richer flavor and makes the texture even better. I toast them briefly in a dry skillet or oven before using.

Conclusion

These Rocky Road Brownies are a chocolate lover’s dream—with layers of flavor and texture that make every bite exciting. I love how adaptable the recipe is, and it always brings smiles. Whether I’m making them for a party or just to satisfy a craving, they’re a go-to treat I return to again and again.

📖 Recipe:

Rocky Road Brownies

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Author: Cheryl
Total Time: 50 minutes
Yield: 16 brownies
Diet: Vegetarian

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Description

These Rocky Road Brownies are rich, fudgy chocolate brownies topped with gooey marshmallows, crunchy toasted nuts, and melty chocolate chips. Perfectly chewy and indulgent, they're a nostalgic treat with a playful twist.

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a saucepan or microwave-safe bowl, melt the butter and 1 cup of chocolate chips together until smooth. Let it cool slightly.
Whisk in the granulated sugar and brown sugar. Add the eggs and vanilla extract, mixing until combined.
Sift in the flour, cocoa powder, and salt. Gently stir until just combined—do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
While still hot, scatter the mini marshmallows, toasted nuts, remaining chocolate chips, and any optional toppings like graham crackers or pretzels over the surface.
Return the pan to the oven for 3–5 minutes, just until the marshmallows puff up and begin to toast lightly.
Remove from the oven and allow the brownies to cool completely in the pan. For cleaner slices, chill in the refrigerator before cutting.