Rocky Road Brownies start with an easy, homemade brownie base and end with chocolate chips, mini marshmallows and chopped, salted almonds loaded on top. The chocolate gets melty, the marshmallows gooey and everything is utterly delicious. If you love sweet and salty desserts, you’ll love these rich and fudgy brownies!
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My dad has always loved Rocky Road ice cream. One of my most vibrant memories as a child was fishing out the “gross” almonds and “icky” marshmallows so that I could enjoy the chocolate ice cream sans a crunchy or fluffy interruption.
Twenty years later, I’m baking brownies and finding any excuse to work marshmallows and salted almonds into a dessert that needs little more than a napkin and an ice-cold glass of milk. The setup on this one is simple: Homemade brownies are baked and then topped with chocolate chips, salted almonds and mini marshmallows before going back into the oven for a burst of heat that makes the ‘mallows melt into the fudgy base below.
The brownie base is super simple, too, and you likely have all of your ingredients in the pantry or fridge. Looking for more sweet and salty desserts? Try my Chocolate and Brie Panini, Cheesecake-Filled Chocolate Turtles and Sweet and Salty Dark Chocolate Bark.
Why You’ll Love Rocky Road Brownies
- Rich and fudgy brownie base.
- Perfect blend of sweet and salty flavors.
- Easy to make with simple ingredients you likely already have on hand.
- Kid-friendly recipe that little ones will love helping to make and devour.
- Enjoy them warm with a scoop of vanilla ice cream for an extra-indulgent treat.
- Unsalted butter: You’ll need one stick and two tablespoons of unsalted butter for these marshmallow brownies. Be sure not to use salted: You want to control the amount of salt you’re adding—plus, you’ll be topping these brownies with salted nuts.
- Sugar: Provides sweetness and helps create a chewy texture in the brownies.
- Cocoa powder: Instead of using melted chocolate for the brownie base, I like to use cocoa powder. It’s easier and adds pure chocolate flavor.
- Vanilla extract: Adds depth and complexity to the chocolate flavor.
- Eggs: To bind the ingredients together.
- All-purpose flour: This nutty brownie recipe calls for less flour than many, which makes for an ultra-tender result that just holds together.
- Semi-sweet chocolate chips: Melty pockets of chocolate throughout the brownies for added richness and indulgence. Swap: You can use dark chocolate chips or chunks for a more intense chocolate flavor, or swap them out for white chocolate chips for a different twist.
- Mini marshmallows: By using mini marshmallows (rather than full-size ones), they melt more quickly and allow you to get plenty of marshmallows with each brownie.
- Salted almonds: Chopped, salted almonds make this a sweet-and-salty dessert. If you can’t find them, you could use regular roasted almonds and a sprinkle of flakey salt.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven. Heat the oven 325°F and line an 8-inch square baking dish with parchment paper, allowing the excess to hang over the sides. This will allow you to lift the brownies up and out of the pan once they finish baking.
- Melt the butter-cocoa mixture. To a heat-proof bowl, add the butter, sugar and cocoa powder. Place the bowl over a saucepan with an inch or so of simmering water, making sure the bottom of the bowl doesn’t touch the water. (This is called a double boiler.) Stir until the butter is melted and the mixture is smooth. Let cool for 10 minutes.
- Add the eggs, vanilla and flour. Stir in the vanilla, then whisk in the eggs one at a time. Once the batter is thickened, mix in the flour until it’s just incorporated. Overmixing it will develop gluten, leading to tougher brownies. Pour the batter into the prepared baking dish.
- Bake. Bake the brownies for about 20 minutes or a toothpick inserted in the center comes out clean (a few crumbs clinging to it is fine, just not wet batter).
- Add the toppings. Remove the pan from the oven, sprinkle on the chocolate chips, marshmallows and almonds and bake for 5 minutes more.
- Serve. Once cool, use the parchment paper sling to lift the brownies out of the pan, slice and serve.
- Why a Double Boiler: A double boiler allows you to gently and evenly melt the butter, cocoa powder and sugar mixture and keep a watchful eye on things (you can’t do that in the microwave).
- Making a Parchment Paper Sling: To easily make a parchment paper sling, cut two wide strips of parchment, crossing them in the pan like a plus sign.
Store leftover brownies in an airtight container at room temperature for up to 3 days. If you’re concerned about the nuts getting soggy, store the brownies in an airtight container in the refrigerator. This can help preserve the crunchiness of the nuts for a longer period.
Frequently Asked Questions
I wouldn’t recommend using regular-sized marshmallows as they won’t melt as quickly or be as evenly distributed once you cut the brownies.
While almonds are classic in Rocky Road, you can substitute almost any nut. Peanuts, walnuts or pecans would all be delicious.
I have enough experience in the world of brownies to know that nuts can be a total turnoff to some. But have no fear. Skip them in the topping, or take your pick of the brownie lineup below. There’s a little something for everyone…
- Cheesecake Brownie Bites
- Pecan Pie Brownies
- Brownies In a Jar
- Red Velvet Cheesecake Brownies
- Classic Brownies
Ingredients
- 10 tablespoons (1 ¼ sticks) unsalted butter
- 1 1/4 cups sugar
- 7/8 cup unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
- 1/3 cup semisweet chocolate chips
- 1 1/4 cups mini-marshmallows
- 1/2 cup salted almonds, roughly chopped
Special equipment:
- An 8-inch square baking pan
Instructions
- Preheat the oven to 325°F and line the pan with parchment paper or foil leaving an overhang on two sides.
- Combine the butter, sugar, cocoa and salt in a heatproof bowl or saucepot. Set the bowl atop a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it’s melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.
- Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it’s fully incorporated. Spread the batter into the prepared baking pan.
- Bake the brownies for 15 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove the brownies from the oven and immediately sprinkle them with the chocolate chips, mini marshmallows and chopped almonds. Return the brownies to the oven for about 5 minutes, just until the marshmallows begin to melt. Remove the brownies from the oven and let them cool completely on a wrack.
- Using the parchment paper or foil overhang, lift the brownies out of the pan, and slice and serve.
Kelly’s Notes
- A double boiler allows you to gently and evenly melt the butter, cocoa powder and sugar mixture and keep a watchful eye on things (you can’t do that in the microwave).
- To easily make a parchment paper sling, cut two wide strips of parchment, crossing them in the pan like a plus sign.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Brownie batter recipe adapted from BitterSweet.
Made these last night – they are sweet and salty brownie heaven. A keeper!
Thrilled you enjoyed the recipe, Jacki!
Omg! These look awesome…so many childhood memories with good ol rocky roads! :)
That looks so delicious!
I just made these, and they were amazing. Fudgiest. Brownie. Ever. I upped the toppings a bit because I love almonds. I will be making these again for sure.
mmm! looks pretty good! love it!
Oh girl…these are knock out!!!! Pinned :)
Looks good, but tastes better!
Thanks for visiting my blog…these brownies looks super amazing !!!! Loved them ….nice close up clicks too !!
Wow! I’m trying to cut back on the sweets but I think I’ll have to make an exception with these brownies!
Chocolate + Salt from the almonds = LOVE x a million.
oH MY SWEET WORD KELLY!!!
I LOVE Rocky Road! Still my most favorite ice cream flavor ever :) So this is definitely getting bookmarked!!
these look out of control good!!! :)
Oh. My. Yum. I have no words. Literally. I’d continue to drooooolllll……
These are beyond amazing! Love how gooey they look!
oh my – that first photo should carry some sort of warning! Looks divine!
These looks crazy-delicious!
Kelly, this is truly a dreamy dish! Well done.
I bet the salted almonds are absolutely fabulous amongst all the chocolate and marshmallow!!
It wouldn’t be safe to leave me with a pan of these brownies!! Ooey gooey deliciousness! PS: I used to always pick nuts out of my ice cream :)