Name: Rocky Road Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup Unsalted Butter; 1/2 cup Granulated Sugar; 1/2 cup Brown Sugar; 2 Large Eggs; 1 tsp Vanilla Extract; 3/4 cup All-Purpose Flour; 1/3 cup Cocoa Powder; 1/4 tsp Salt; 1/2 cup Semi-Sweet Chocolate Chips; 1 cup Mini Marshmallows; 1/2 cup Chopped Walnuts or Pecans

Imagine a rich, fudgy brownie that’s packed with crunchy nuts, melty chocolate chips, and gooey marshmallows in every single bite. These Rocky Road Brownies are the ultimate dessert for anyone who loves a chewy, chocolatey square loaded with texture and sweet surprises. It’s like the classic ice cream flavor reimagined into a warm, decadent bar you can grab with your hands.

Perfect for bake sales, potlucks, or a late-night kitchen craving, this recipe is easy to whip up but tastes like something you’d get from a specialty bakery. The combination of soft brownie base with the toasted marshmallow top and crunch of nuts delivers on all fronts: flavor, texture, and nostalgia.

Why You’ll Love This Rocky Road Brownies

These brownies aren’t just your standard chocolate treat. They’re indulgent, messy in the best way, and brimming with personality. Each square is a celebration of contrasts: fudgy and fluffy, creamy and crunchy. If you’re a fan of s’mores or rocky road ice cream, this baked version brings the best of both worlds.

Plus, you don’t need fancy ingredients to pull this off. Simple pantry staples come together to create something that looks impressive and tastes even better. Whether you’re serving a crowd or hoarding them for yourself, they’ll disappear fast.

Preparation Phase & Tools to Use

To make these Rocky Road Brownies, here are the tools and why they matter:

Mixing Bowls: Use one for wet ingredients and another for dry to avoid overmixing and keep your brownie texture just right.
Whisk & Spatula: A whisk for the eggs and sugar, and a spatula for folding in chocolate chips, nuts, and marshmallows without deflating the batter.
8×8-inch Baking Pan: Ideal for thicker brownies. Grease it well or line with parchment for easy removal.
Cooling Rack: Let the brownies cool completely for clean slicing and perfect layering of textures.
Measuring Cups & Spoons: Accuracy matters in baking, so grab your trusty set to keep everything balanced.

Having the right tools doesn’t just make baking easier—it ensures your brownies come out gooey in the center, crisp on the edges, and loaded with all that rocky road goodness.

Ingredients for the Rocky Road Brownies

Unsalted Butter: Gives richness and helps create that soft, chewy texture.
Granulated Sugar: Sweetens and helps with the crackly top.
Brown Sugar: Adds moisture and deepens the flavor with a hint of molasses.
Large Eggs: Provide structure and richness.
Vanilla Extract: Enhances all the chocolatey flavors.
All-Purpose Flour: The base for structure.
Cocoa Powder: Adds deep chocolate flavor.
Salt: Balances sweetness and enhances flavor.
Semi-Sweet Chocolate Chips: Melts into gooey pockets of chocolate.
Mini Marshmallows: For the iconic rocky road fluffiness.
Chopped Walnuts or Pecans: Brings crunch and nutty contrast.

How To Make the Rocky Road Brownies

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.

Step 2: Make the Batter Base

Melt the butter and mix it with both sugars until smooth. Whisk in the eggs one at a time, then add vanilla extract.

Step 3: Dry Mix Integration

In another bowl, combine flour, cocoa powder, and salt. Gradually mix this into the wet ingredients until just combined.

Step 4: Fold in the Rocky Road

Gently fold in half of the chocolate chips, marshmallows, and nuts. Reserve the rest for topping.

Step 5: Bake It Up

Pour the batter into the pan and smooth out the top. Sprinkle remaining chocolate chips, marshmallows, and nuts over it.

Step 6: Bake and Cool

Bake for 30–35 minutes, until the edges are set and a toothpick comes out with fudgy crumbs. Cool completely on a wire rack before slicing.

Serving and Storing These Brownies

Once cooled, slice the brownies into 9 or 12 squares depending on your crowd. Serve them slightly warm for gooey perfection or chilled for a dense, chewy texture. These brownies are fantastic with a scoop of vanilla ice cream or a glass of cold milk.

Store leftovers in an airtight container at room temperature for up to 3 days. To keep longer, refrigerate them for up to a week or freeze for up to 2 months. Just warm briefly in the microwave before enjoying again.

Frequently Asked Questions

Can I use different nuts?

Absolutely! Almonds or peanuts work well. Just make sure they’re roughly chopped.

Can I make these gluten-free?

Yes—substitute the all-purpose flour with a 1:1 gluten-free blend. It should yield similar results.

How do I avoid dry brownies?

Don’t overbake. Look for a slightly underdone center and let them finish setting as they cool.

Can I double the recipe?

Yes, for a crowd you can double the recipe and bake in a 9×13-inch pan. Increase the bake time slightly.

Are mini marshmallows required?

Mini marshmallows melt and distribute best, but you can cut large ones into small pieces if needed.

Want More Dessert Ideas?

If Rocky Road Brownies stole your heart, you’ll love exploring these other sweet delights from Kitchen by Kate:

Try these Quick and Easy Fudgy Chocolate Brownie Cookies for a grab-and-go chocolate fix.
Craving crunch? These Winter Brittle bars hit the sweet and salty mark.
For a seasonal twist, check out the Cinnamon Roll Cheesecake.
Don’t miss the layered indulgence of Pecan Pie Lasagna.
And for something creamy and nostalgic, the Brownie Refrigerator Cake is a dream.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the marshmallows? Try it with dark chocolate chips instead? I love hearing your twists. Drop your questions too—let’s bake smarter, together!