Rocky Road Brownies

Whisking Wolf
by Whisking Wolf
12 servings
45 min

Rocky Road Brownies are everything you love about the classic ice cream flavor without the risk of melting. Topped with chopped nuts, chocolate chips and mini marshmallows these fudgy brownies are a fun twist on dessert.

Last night I dreamed about brownies, today I am eating brownies. The moral of this story is that it’s important to follow your dreams. Regrettably, it is also important to follow directions. Welcome to my do-as-I-say-not-as-I-do baking blog. This is where I instruct you to whisk 3 eggs into scratch-made brownie batter yet forget to add them myself.

In retrospect, I knew something didn’t look right from the get-go. Brownie batter shouldn’t be the consistency of cow manure. The same color, yes, but definitely not the same texture. Still, that didn’t stop me from plopping the crappy concoction into a baking pan. And it surely didn’t stop my oven from baking it like a crematorium chamber because the brownies came out like brittle chocolate remains.

While searching for an urn to store the remnants, I found a trio of uncracked eggs on the counter. This is baking fail my eggs made it to room temperature, but they didn’t make it to the mixing bowl. I ruin recipes all the time, but forgetting to add eggs is a first for me. Unfortunately, I doubt it will be the last.

I swear this recipe for homemade brownies really is foolproof–if you’re not a fool like me who forgets a key ingredient. And since there’s no mixer needed, it’s simple to stir up a batch then crown the the brownies with rocky road ingredients. Gooey marshmallows, chopped almonds and chocolate chips make these from-scratch brownies as irresistible as your favorite ice cream flavor.

Before sharing the Rocky Road Brownies recipe, here are a few tips to help you out:

Brownie Ingredients Tips

I only bake with unbleached all-purpose flour. Bleach should only be added to brownies for a cheating boyfriend, not brownies you’re eating yourself.

For best results, eggs should be at room temperature before beginning.

Brownie Preparation Tips

Above all, always bake brownies in a shiny metal pan. Avoid glass and stoneware pans for brownies because of their prolonged bake times.

After adding toppings, bake brownies for 5 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. If the batter is still wet then continue baking and check again in 1 minute increments. Take care to avoid overbaking.

How to Store Rocky Road Brownies

Place brownies in an airtight container then store at room temperature up to 3 days.

I hope you enjoy these Rocky Road Brownies. Please leave a comment and a rating at the bottom of this blog post when you try it for yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like chocolate and marshmallow together then you’ll love this recipe for Chocolate Marshmallow Cake. Easy to make and even easier to transport, this chocolaty sheet cake is topped with scratch-made marshmallow frosting.

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 cup unsalted butter
  • 7 ounces semi-sweet chocolate bar 56% cacao
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract pure
  • 1 cup all-purpose flour unbleached
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp sea salt fine
  • 1/2 cup chopped almonds
  • 1/2 cup chocolate chips
  • 1/2 cup mini marshmallows

Preheat oven to 350 degrees.
Grease a 9 x 13 metal pan then line with parchment paper. Set aside.
Chop chocolate bar then microwave with butter in a large heat-safe bowl in 30 second increments, stirring after each increment until melted and smooth.
Add granulated sugar and brown sugar to bowl then whisk vigorously until completely combined.
Cool for for 5 minutes before adding eggs.
Add eggs, one at a time, whisking vigorously after each addition until fully incorporated.
Add vanilla then stir until evenly distributed. Set aside.
In a separate bowl, sift together flour, cocoa powder and salt.
Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
Pour batter into baking pan then smooth top with a spatula to level.
Bake for 25 minutes then remove brownies from the oven and top with chopped almonds, chocolate chips and mini marshmallows.
Return brownies to the oven and bake an additional 5 minutes or until marshmallows begin to puff and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
Cool brownies completely before cutting. For pristine slices, clean knife with hot water in between cuts.
Store in an airtight container at room temperature up to 3 days.
Whisking Wolf
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