Description
These Rocky Road Brownies are rich, fudgy chocolate brownies loaded with gooey mini marshmallows, crunchy chopped almonds, and chunks of semi-sweet chocolate, creating the perfect balance of textures and flavors in every bite. With a simple preparation and classic ingredients, this recipe is an indulgent treat loved by all.
Ingredients
Scale
Brownie Batter
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
Mix-ins and Toppings
- ¾ cup semi-sweet chocolate chunks
- 1 cup mini marshmallows
- ½ cup chopped almonds
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Melt butter and combine sugars: Melt the unsalted butter in a saucepan or microwave, then whisk in the granulated sugar and brown sugar until combined and smooth for a rich base.
- Add eggs and vanilla: Stir in the eggs one at a time along with the vanilla extract, beating until the mixture is smooth and creamy.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to evenly distribute the dry components.
- Combine wet and dry mixtures: Gently fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in mix-ins: Carefully fold in half of the semi-sweet chocolate chunks, mini marshmallows, and chopped almonds to distribute them throughout the batter.
- Transfer batter to pan: Pour the brownie batter into the prepared baking pan and smooth the surface evenly with a spatula.
- Add remaining toppings: Sprinkle the remaining chocolate chunks, marshmallows, and almonds evenly over the top of the batter for a decorative finish and extra texture.
- Bake the brownies: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Cool and slice: Allow the brownies to cool completely in the pan on a wire rack, then lift them out using the parchment paper and cut into 12 squares before serving.
Notes
- Ensure not to overbake to keep the brownies moist and fudgy.
- Use parchment paper for easy removal and clean edges.
- Chopped walnuts can be used as an alternative to almonds.
- For extra gooey marshmallows on top, add fresh mini marshmallows during the last 5 minutes of baking.
- Store brownies in an airtight container at room temperature up to 3 days or refrigerate to extend freshness.
