Rocky Road Brownies

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:

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.

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.

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.