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Rocky Road Brownies are my absolute favorite homemade brownie recipe. They are rich, fudgy in the middle, and made completely from scratch. These brownies are so easy and irresistible you'll never use a box mix again!
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Check out my Tiramisu Cups and my No Oven Chocolate Cake for for chocolate desserts.
This recipe for rocky road brownies yield the fudgiest homemade brownies you'll ever try! After you make these from scratch brownies you will never buy a box of brownie mix again. Loaded with chocolate chips, and topped with a melted marshmallow, you'll have a hard time stopping at just one!
Satisfy your chocolate cravings with this easy brownie recipe!
Why You’ll Love This Recipe
- These fudgy brownies are thick, rich, and perfectly chocolatey.
- The batter comes together in a few minutes and tastes way better than store bought!
- These brownies will WOW at any family gathering or event because who doesn't like chocolate?!
- This recipe is quick and easy to make, you need just 11 ingredients.
Ingredients You’ll Need
- Semisweet Chocolate: You can also use dark chocolate.
- 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 Instructions
Step 1:
Preheat oven to 350 degrees 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!
Step 2:
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.
Step 3:
Whisk the eggs together. Gradually whisk in the sugars, salt and vanilla.
Step 4:
Mix the chocolate mixture into the egg mixture.
Step 5:
Gently fold in the chocolate chips.
Step 6:
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.
Step 7:
Top the brownies with almonds and then marshmallows.
Step 8:
Bake the brownies for an additional 15 minutes until the marshmallows melt and turn golden on top.
Step 9:
Remove the brownies from oven and cool. Slice and enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Since chocolate is a key ingredient in this recipe, it's important to use high-quality semisweet chocolate. This will give your brownies a rich, intense chocolate flavor.
- Make sure that your eggs are at room temperature before using them in the recipe. This will help them incorporate better with the other ingredients and make for a more even batter.
- When you add the flour, mix it in just until it's combined. Overmixing can result in tough and dense brownies.
- It's important to let the brownies cool completely before cutting them into squares. This will help them set and make for neater slices.
Variations
- Peanut Butter Rocky Road Brownies: Swirl peanut butter into the batter before baking, and add chopped peanuts instead of almonds.
- Mint Rocky Road Brownies: Add 1-2 teaspoons of peppermint extract to the batter, and top with chopped Andes mints instead of marshmallows.
- Salted Caramel Rocky Road Brownies: Drizzle caramel sauce over the marshmallows before toasting, and sprinkle with coarse sea salt.
- White Chocolate Rocky Road Brownies: Use white chocolate instead of semisweet chocolate, and add chopped macadamia nuts instead of almonds.
- S'mores Rocky Road Brownies: Mix crushed graham crackers into the batter, and top with mini marshmallows and a sprinkling of chocolate chips before toasting.
Storing & Freezing
Storing: Place the cooled brownies in an airtight container or zip top bag. Store at room temperature for 2 days or in the refrigerator for 4 days.
Freezing: Place the cooled brownies in an airtight freezer safe container, or zip top bag, and store in the freezer for up to 2 months. Tip – freeze the brownies in a single layer on a baking sheet before transferring them to a zip top bag. This will help prevent the brownies from breaking when being stacked. To thaw, allow the brownies to come to room temperature and enjoy!
Recipe FAQ's
Yes! If you prefer to mix the nuts into the batter instead of putting them on top that works too!
You can use a metal or glass pan, but I prefer baking brownies in a metal pan. Metal pans help the brownie edges and corners get crispier.
If you don’t need to make an entire 9×13-inch pan, feel free to cut the recipe in half and bake the brownies in an 8×8-inch baking dish instead.
More Dessert Recipes You'll Love
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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
- Since chocolate is a key ingredient in this recipe, it's important to use high-quality semisweet chocolate. This will give your brownies a rich, intense chocolate flavor.
- Make sure that your eggs are at room temperature before using them in the recipe.
- This will help them incorporate better with the other ingredients and make for a more even batter.
- When you add the flour, mix it in just until it's combined. Overmixing can result in tough and dense brownies.
- It's important to let the brownies cool completely before cutting them into squares. This will help them set and make for neater slices.
- Storing: Place the cooled brownies in an airtight container or zip top bag. Store at room temperature for 2 days or in the refrigerator for 4 days.
- Freezing: Place the cooled brownies in an airtight freezer safe container, or zip top bag, and store in the freezer for up to 2 months. Tip – freeze the brownies in a single layer on a baking sheet before transferring them to a zip top bag. This will help prevent the brownies from breaking when being stacked. To thaw, allow the brownies to come to room temperature and enjoy!
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.
Enjoy!
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