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Rocky Road Brownies Recipe

Last update: July 18, 2016 By Alice Currah 29 Comments


[donotprint] I love baking brownies. Each time I bake a batch I always bake a different variation based on what I have in my pantry. Yesterday was no different. All month I’ve had a bag of marshmallows staring at me each time I open up my cupboard. Then I had this “light bulb” moment. Why not bake a batch of Rocky Road brownies? I love rocky road ice cream, so I was pretty sure I would love rocky road brownies too. You know what? I DO!! So did my husband and our kids.

There is something magical when baking with mounds of miniature marshmallows which brings out the kid in me. The added crunch of chopped almonds and little bursts of chocolate chips makes this brownie special, fun, and indulgent all at once. Enjoy!

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Rocky Road Brownies Recipe

INGREDIENTS

3/4 cup butter, melted

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 eggs

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/3 cup chopped almonds

1/3 cup chocolate chips

3/4 cup miniature marshmallows

DIRECTIONS:

Preheat oven to 350 degrees. In a small bowl, combine marshmallows, almonds, and chocolate chips then set aside. In a medium-large bowl, mix (by hand) melted butter, sugar, and vanilla until blended. Add one egg at a time mixing/beating well. Add flour, cocoa, and salt and stir the batter until fully incorporated making sure you scrape the sides of the bowl including the bottom. Spray an 8×8 square pan with non-stick spray. Spread brownie batter inside the pan as evenly as possible. Evenly distribute the marshmallows/chocolate/almond mixture all over the top of the brownie batter. Using the back of a clean spoon, gently press down the topping mixture into the batter just enough so the topping is slightly packed down. Bake for 30 minutes or until done. Marshmallows will have a slight crisp edges. Allow to cool slightly before serving.  Brownies slice really nicely if completely cooled.

* These brownies are dense. Not cake-like or chewy. If you prefer a chewier brownie, substitute half the white sugar for brown.

{Related Post: Peanut Butter Cup Brownie Bites}

Filed Under: Desserts Tagged With: brownies, Chocolate, Cookies, Rocky Road, treats

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Comments

  1. Brooke says

    February 22, 2012 at 10:53 pm

    I made these and they look so yummy but mine are so gooey and seem to not be cooking what did I do wrong???? Help!

  2. alice says

    February 2, 2012 at 3:06 am

    Hi Niki,
    Your adaptations sounds amazing! Thanks for sharing!

  3. Niki says

    January 25, 2012 at 9:31 pm

    These are my new go to brownie base! I am so happy to have stumbled upon your blog!
    I have made so many variations with this mix but tonight I added some mashed banana and then sprinkled half with chopped almonds and half with coconut! They are to die for!

  4. alice says

    November 23, 2010 at 12:20 pm

    Hi Tina: I would reduce the flour by 3 tablespoons. Let me know how it works for you!

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Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

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