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Rocky Road Brownies

These homemade rocky road brownies are the perfect combination of fudgy, chewy brownie base and a classic rocky road topping of toasted marshmallows, walnuts, and chocolate chips. Easy to make and always a crowd-pleaser.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter melted and slightly cooled
  • 2 cups Granulated sugar
  • 4 large Eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup All-purpose flour spooned and leveled
  • 3/4 cup Unsweetened cocoa powder natural or Dutch-processed
  • 1/2 tsp Salt
  • 2 cups Mini marshmallows divided
  • 1 cup Semisweet chocolate chips divided
  • 1 cup Walnuts chopped, or pecans

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk and rubber spatula
  • Wire cooling rack
  • Sharp chef's knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease any exposed pan. In a large bowl, whisk together the melted butter and sugar until well combined, about 1 minute. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla extract.
  2. In a separate medium bowl, sift together the flour, cocoa powder, and salt. This step is crucial for a lump-free, tender crumb. Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold gently until just combined and no dry streaks remain. Be careful not to overmix, as this develops gluten and leads to cakey brownies. Fold in 1 cup of the chocolate chips.
  3. Pour the thick brownie batter into your prepared pan, spreading it into an even layer with your spatula. Bake on the center rack for 25 minutes. The edges should look set, but the center will still be quite soft—this is what gives you that fudgy texture. Remove the pan from the oven (leave the oven on).
  4. Immediately sprinkle the remaining 1 cup of mini marshmallows, 1/2 cup of chocolate chips, and all of the chopped walnuts evenly over the hot brownies. Return the pan to the oven for 5-7 minutes, just until the marshmallows are puffed and lightly toasted. Watch closely to prevent burning.
  5. Place the pan on a wire rack and let the brownies cool completely in the pan, about 2 hours. This is the hardest part, but it's essential for clean slicing. Use the parchment paper overhang to lift the entire slab of brownies out of the pan. Place on a cutting board and slice into 16 squares with a sharp knife wiped clean between cuts for neat edges.

Notes

Chef's Tips:
• For super clean cuts, chill the cooled brownies in the pan for 30 minutes before slicing.
• A metal pan is preferred over glass for proper heat conduction and defined edges.
• Serve with a glass of cold milk or a scoop of vanilla ice cream.
Food Safety:
• Use pasteurized eggs if concerned about consuming raw batter
• Store cooled brownies in an airtight container at room temperature for up to 3 days