Rocky Road Brownies
Rich, fudgy Rocky Road Brownies are loaded with gooey marshmallows, roasted almonds, and chocolate chips for the perfect homemade sweet treat!
A THICK BROWNIE RECIPE
All my rich, fudgy brownies lovers, this treat was made for you, with a little extra crunch and gooey goodness! If you love rocky road ice cream then I know you are going to go crazy for these brownies! These Rocky Road Brownies have quickly become a favorite, fun dessert that I love whipping up. Need something to take to a gathering or potluck? Make these! Have a sweet tooth hankering or just looking to treat yourself to an indulgent dessert? Make these!
FREQUENTLY ASKED QUESTIONS:
Metal baking pans are far superior for brownies. Your baking time will vary if you use a glass or disposable baking pan instead of a metal pan. If you only have glass or a disposable baking pan, you’ll definitely need to adjust that baking time. Keep a toothpick handy to know whether or not they’re finished baking or not.
I don’t recommend it. If you rush the cooling times and refrigeration time that I suggested, your brownies will not turn out as well.
If your Rocky Road Brownies stay in the refrigerator for a long time and the chocolate becomes too hard to nicely cut through, use a hot, dry knife to slice the brownies (run the knife under hot running water and dry with a clean kitchen towel.)
Yes, if you don’t want to make these from scratch, by all means, use a boxed mix.
I think these are pretty rich brownies, so my recommendation is to cut these smaller and make 16 brownies. If you really want bigger brownies, you could make 9 brownies with this, but they will be pretty rich and you might feel like it’s too much. Think fudge here instead of brownies.
Store leftovers in an airtight container at room temperature with parchment paper in between each layer of brownies or in the fridge for up to 3 days.
Due to the marshmallows, these brownies will not freeze well. It can be done, just know that it will change the texture of the marshmallows after they are defrosted.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter– if you need to use unsalted butter, you may. If you use unsalted butter, add an additional ¼ teaspoon salt to the brownies and topping.
- semi sweet chocolate chips – this will cut some of the overall sweetness as well. You could use dark chocolate or even white chocolate chips.
- sugar
- large eggs – allow the eggs to come to room temperature if you have time. This will help the eggs mix into the batter much more evenly and easily.
- vanilla extract
- all purpose flour
- cocoa powder
- salt
- creamy peanut butter – this will help with the overall creaminess of the brownies. You could even use crunchy peanut butter. I have not tried this with natural peanut butter so I can’t tell you how that would turn out.
- salted and roasted almonds– these can be optional if you don’t want them. Or, you could use a different kind of nut that you prefer instead. Salted and roasted peanut
- mini marshmallows – use the regular white marshmallows, not the colored ones. The colored ones have additional flavors added that I don’t think would work well here.
HOW TO MAKE ROCKY ROAD BROWNIES:
Preheat the oven to 325F degrees. Line a 9×9-inch baking dish with parchment paper, and spray with baking spray. This will ensure easy removal when your brownies are done and prettier cut bars. In a medium saucepan over medium-low heat, melt the butter and add the chocolate chips. Stir continuously. Once melted, add the sugar and stir until combined. Remove from heat and let cool for 10 minutes.
Add the eggs and vanilla and stir until combined.
Add the flour, cocoa powder, and salt. Stir until just barely combined. Pour into the prepared pan and bake for 24-29 minutes until the center looks set and an inserted toothpick comes out with only a few moist crumbs.
Remove from the oven and let cool in the pan on a wire cooling rack for 10-15 minutes before continuing. Now, make the topping. In a microwave safe bowl, combine the butter, chocolate chips, and peanut butter. Microwave on 50% power in 30 second increments, stirring in between. About 2 ½ minutes.
Let cool for 10-15 minutes before adding the almonds and marshmallows.
Reserve about 2 tablespoons of (the most fine parts) almond pieces for sprinkling on top. Once the almonds and marshmallows are mixed in, spread the topping over the slightly cooled brownies and sprinkle with the small almond pieces before it sets up. Cover with plastic wrap loosely and place the whole pan in the refrigerator for at least 1 hour.
Remove from pan, slice into desired size brownies, and serve.
CRAVING MORE RECIPES?
Rocky Road Brownies
Ingredients
Brownies
- ½ cup 1 stick salted butter (see note below if using)
- ¾ cup-semi sweet chocolate chips
- 1 ⅓ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup all purpose flour
- 2 Tablespoons cocoa powder
- ¼ teaspoon salt
Topping
- ½ cup 1 stick salted butter
- 2 cups semi-sweet chocolate chips
- ½ cup creamy peanut butter
- ¾ cup salted and roasted almonds measured then chopped roughly
- 4 cups mini marshmallows
Instructions
- Preheat the oven to 325F degrees. Line a 9×9-inch baking dish with parchment paper, and spray with baking spray. This will ensure easy removal when your brownies are done and prettier cut bars.
- In a medium saucepan over medium-low heat, melt the butter and add the chocolate chips. Stir continuously. Once melted, add the sugar and stir until combined. Remove from heat and let cool for 10 minutes.
- Add the eggs and vanilla and stir until combined.
- Add the flour, cocoa powder, and salt. Stir until just barely combined.
- Pour into the prepared pan and bake for 24-29 minutes until the center looks set and an inserted toothpick comes out with only a few moist crumbs.
- Remove from the oven and let cool in the pan on a wire cooling rack for 10-15 minutes before continuing.
Topping
- In a microwave safe bowl, combine the butter, chocolate chips, and peanut butter. Microwave on 50% power in 30 second increments, stirring in between. About 2 ½ minutes. Let cool for 10-15 minutes before adding the almonds and marshmallows. Reserve about 2 tablespoons of (the most fine parts) almond pieces for sprinkling on top.
- Once the almonds and marshmallows are mixed in, spread the topping over the slightly cooled brownies and sprinkle with the small almond pieces before it sets up. Cover with plastic wrap loosely and place the whole pan in the refrigerator for at least 1 hour.
- Remove from pan, slice into desired size brownies, and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
easy to make and very delicious
These are the best darn brownies I’ve ever had. No other brownies compare.