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.

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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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.

Notes

For extra gooey brownies, swirl Nutella or ganache into the batter before baking.

To make nut-free, substitute nuts with crushed cookies or omit entirely.

Vegan option: Use vegan butter, flax eggs, dairy-free chocolate, and plant-based marshmallows.

Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.

For clean cuts, chill before slicing and wipe the knife between cuts.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 220
Sugar: 18g
Sodium: 90mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg