Easy Rocky Road Brownies
Fudgy brownies loaded with marshmallows, chocolate, and crunchy nuts. A nostalgic rocky road treat made in one pan.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted and cooled
- 1.25 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 5.25 oz beaten eggs about 3 large
- 2 tsp vanilla extract
- 0.75 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 0.5 tsp fine sea salt
- 0.5 tsp instant espresso powder optional
- 1.25 cup semisweet chocolate chips reserve 1/2 cup for topping
- 1.25 cup chopped walnuts reserve 1/2 cup for topping
- 2 cup mini marshmallows
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9-inch square pan with parchment, leaving overhang.
- Melt the butter gently and let it cool for 5 minutes.
- Whisk in granulated and brown sugars until combined and grainy.
- Stream in beaten eggs and vanilla, whisking until glossy and thick.
- Stir together flour, cocoa, salt, and espresso powder in a small bowl.
- Fold the dry mixture into the wet just until no dry streaks remain.
- Stir in 3/4 cup chocolate chips and 3/4 cup walnuts.
- Spread the batter evenly in the prepared pan.
- Bake for about 27 minutes, until edges are set and the center is just slightly soft.
- Scatter marshmallows, remaining chocolate chips, and remaining walnuts over the hot brownies.
- Return to the oven for 4–5 minutes, until the marshmallows puff and lightly toast.
- Cool completely in the pan, then lift out, slice, and serve.
Notes
Variation ideas: swap walnuts for toasted pecans or almonds, or drizzle the cooled bars with melted chocolate or warm caramel. For a salty twist, sprinkle crushed pretzels on top before the final bake. Store airtight at room temperature for up to 3 days or freeze, well wrapped, for up to 2 months.
This recipe is an original creation inspired by classic Easy Rocky Road Brownies flavors. All ingredient ratios and instructions are independently developed.