Rocky Road Brownies
Rich, fudgy brownies topped with gooey marshmallows, crunchy nuts, and melty chocolate—an easy, over-the-top dessert bar that’s perfect for parties, potlucks, or a cozy night in.
Ingredients
- 1 cup unsalted butter 2 sticks / 226 g, melted
- 2 cups granulated sugar 400 g
- 1/2 cup light brown sugar 100 g, packed
- 4 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour 120 g, spooned and leveled
- 3/4 cup unsweetened cocoa powder 75 g; natural or Dutch-process
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips or chunks, 170 g, folded into batter
- 3 cups mini marshmallows for topping; chop large marshmallows if needed
- 1 cup chopped nuts 120 g; walnuts, pecans, or almonds, toasted if desired
- 3/4 cup chocolate chips 130 g; semi-sweet or milk, for topping
- 1/3 cup heavy cream 80 ml
- 1 teaspoon vanilla extract for topping
- salt pinch, for topping
- nonstick spray or extra butter for greasing pan
- parchment paper for lining pan, optional but recommended
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan with baking spray or butter. You can spray under the parchment to help it stick and not slide around.nonstick spray or extra butter, parchment paper
- Melt the butter in a medium saucepan over low heat, or in the microwave in 20–30 second bursts until just melted. Pour the melted butter into a large mixing bowl and whisk in the granulated sugar and light brown sugar until the mixture looks thick and glossy.1 cup unsalted butter, 2 cups granulated sugar, 1/2 cup light brown sugar
- Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract. The batter should be smooth and slightly thick.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and fine sea salt, breaking up any cocoa lumps.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
- Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of dry flour remain. Avoid overmixing so the brownies stay fudgy.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
- Fold in 1 cup of semi-sweet chocolate chips or chunks. If the batter feels very loose or your kitchen is warm, chill the bowl in the refrigerator for 5–10 minutes to slightly thicken it before spreading.1 cup semi-sweet chocolate chips
- Spread the brownie batter evenly in the prepared 9×13-inch pan. Bake for 22–28 minutes, or until the edges are set and just starting to pull away from the sides, while the center still looks slightly soft. A toothpick inserted about 2 inches from the edge should come out with a few moist crumbs, not wet batter.
- Remove the pan from the oven. Immediately sprinkle the mini marshmallows evenly over the hot brownie base, then scatter the chopped nuts on top. Return the pan to the oven and bake for 3–5 minutes, just until the marshmallows are puffed and starting to turn lightly golden at the tips. Watch closely so they don’t burn.3 cups mini marshmallows, 1 cup chopped nuts
- While the marshmallows puff in the oven, combine 3/4 cup chocolate chips and the heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until the mixture is smooth and shiny. Stir in the vanilla extract and a pinch of salt.3/4 cup chocolate chips, 1/3 cup heavy cream, 1 teaspoon vanilla extract, salt
- Take the brownies out of the oven. While the marshmallows are still hot and soft, drizzle the warm chocolate mixture over the top. Use a spoon to gently swirl it through the marshmallows and nuts in loose zigzags without pressing down too much so you don’t deflate the topping.3 cups mini marshmallows, 1 cup chopped nuts, 3/4 cup chocolate chips, 1/3 cup heavy cream, 1 teaspoon vanilla extract, salt
- Place the pan on a wire rack and let the rocky road brownies cool in the pan for at least 1–2 hours, until the topping is set. For the cleanest slices, cool completely and optionally chill for 30–60 minutes.
- Use the parchment overhang to lift the slab of brownies out of the pan. With a sharp knife, slice into 20–24 bars, wiping the knife clean between cuts for neat squares. Serve slightly warm for a gooey dessert, or at room temperature for firmer, chewier bars.
Notes
STORAGE: Store fully cooled brownies in an airtight container at room temperature for 2–3 days, with parchment between layers so the marshmallows don’t stick together. For longer storage, refrigerate up to 5–6 days; they’ll be a bit firmer and chewier.
FREEZING: Wrap individual brownies in plastic wrap, then place in a freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature for 30–60 minutes or in the fridge overnight. Warm briefly in the microwave (10–15 seconds) if you like them gooey.
TIPS: Slightly underbake the brownie base since it goes back into the oven with the topping. Toasting the nuts in a dry skillet until fragrant adds extra flavor. Line the pan with parchment for easy removal and use a hot, wiped-dry knife for the cleanest slices. To reduce sweetness, use dark chocolate chips and consider reducing the sugar slightly. Variations include adding peanut butter swirls, espresso powder for mocha flavor, or a drizzle of salted caramel over the finished topping.
Nutrition
Calories: 350kcal
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