This Rocky Road Brownies recipe is my absolute favorite homemade brownie recipe. They are the perfect balance of rich and fudgy in the middle. These brownies are so easy and irresistible you'll never use a box mix again!
Check out my Tiramisu Cups and my No Oven Chocolate Cake for for chocolate desserts.
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This recipe for rocky road brownies takes regular brownies to a whole new level! The gooey marshmallows on top make it the best brownie.
Serve these chewy brownies with rocky road ice cream and a chocolate drizzle! The hardest part is to stop at one brownie.
Why You’ll Love This Recipe
Ditch the boxed brownie mix! The perfect brownie is made at home with the recipe. Plus, it pairs well with a scoop of ice cream.
This recipe is quick and easy to make, with ingredients found at any grocery store.
Ingredients You Need
- Semi-sweet chocolate chips: Use your favorite type of chocolate chips. You can also use milk chocolate chips.
- Butter: Adds so much more flavor than oil.
- Eggs: Adds richness and provide structure to the brownies.
- Granulated sugar & brown sugar: I use a combination of white sugar and brown sugar.
- Salt: Enhances the sweetness of the brownies.
- Vanilla extract: Amps up the chocolate flavor.
- All-purpose flour: Fold in the flour gently so you don’t make your brownies tough and dry.
- Chocolate chips: I use semisweet chocolate chips, but bittersweet will also work.
- Chopped almonds: Gives the brownies some crunch.
- Large marshmallows: Marshmallows are a must for rocky road brownies!
Step By Step Photos
Melt the chocolate and butter.
Whisk the eggs together.
Mix chocolate mixture into egg mixture.
Spread batter evenly into prepared pan.
Bake.
Top brownies with almonds and marshmallows. Bake again.
How To Make This Rocky Road Brownie Recipe
Step 1. Preheat oven: Preheat the oven to 350 °F. Coat the sides of a 9x13-inch baking pan with nonstick cooking spray and line it with parchment paper.
Step 2. Melt chocolate and butter: In a double boiler, melt 8 ounces of finely chopped semisweet chocolate and 1 cup of butter. Stir continuously. Remove from heat and let it cool for a few minutes.
Step 3. Prepare batter: Whisk together eggs, gradually adding sugar, brown sugar, salt, and vanilla extract. Mix in the melted chocolate-butter mixture. Mix in flour with an electric mixer.
Step 4. Add chocolate chips: Gently fold in chocolate chips.
Step 5:. Bake: Spread the batter evenly in the prepared baking dish and bake brownies for 40 minutes. Remove from the oven and let it cool on a rack for about 30 minutes.
Step 6. Top with almonds and marshmallows: Place chopped almonds on top of the brownies, then add 20 large marshmallows.
Step 7. Bake again: Bake for an additional 15 minutes until the marshmallows melt and turn golden on top.
Step 8. Cool and slice: Remove from the oven and let the brownies cool. Slice with a sharp knife and enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Swirl peanut butter into the batter before baking, and add chopped peanuts instead of almonds to make peanut butter rocky road brownies.
Frequently Asked Questions About Rocky Road Brownies
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Yes, you can freeze brownies. Wrap them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months.
Yes, you can freeze unbaked brownie batter in a well-sealed container. When ready to bake, thaw in the refrigerator and follow the baking instructions.
Yes, you can freeze individual slices by wrapping them separately. This allows you to thaw and enjoy them one at a time.
More Chocolate Recipes You Might Enjoy
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Rocky Road Brownies
Equipment
Ingredients
- 8 ounces semisweet chocolate finely chopped
- 1 cup butter two sticks, cut into cubes
- 4 large eggs or 5 medium eggs, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar firmly packed
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2 cups chocolate chips
- ½ cup chopped almonds
- 20 large marshmallows
Instructions
- Preheat oven to 350°F. Coat the sides of a 9x13-inch baking pan with butter. Line the baking pan with parchment paper. The butter helps the parchment paper to stick to the pan!
- Melt the chocolate and butter in the top of a double boiler over hot water, stirring continuously. Remove from heat and set aside to cool for a few minutes.
- Whisk the eggs together. Gradually whisk in the sugars, salt and vanilla.
- Mix the chocolate mixture into the egg mixture.
- Gently fold in the chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 40 minutes. Remove the brownies from the oven and place them on a cooling rack for about 30 minutes.
- Top the brownies with almonds and then marshmallows.
- Bake the brownies for an additional 15 minutes until the marshmallows melt and turn golden on top.
- Remove the brownies from oven and cool. Slice and enjoy!
Notes
- Swirl peanut butter into the batter before baking, and add chopped peanuts instead of almonds to make peanut butter rocky road brownies.
- Storing: Store leftover brownies in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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