Print Recipe

Rocky Road Brownies

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: Advanced

Servings: 12 Calories: 350

Dietary:

V Vegetarian

Description

These Rocky Road Brownies are a decadent twist on the classic bar cookie, combining fudgy chocolate layers with the nostalgic flavors of toasted marshmallows and crunchy walnuts. The batter is rich with unsweetened chocolate and cocoa powder, creating a deep, intense chocolate flavor that balances the sweetness of the marshmallows. As they bake, the marshmallows puff up and turn golden, while the walnuts add a satisfying textural contrast. This dessert is perfect for potlucks, holiday gatherings, or simply as a treat for a special evening. The combination of chewy brownie, creamy marshmallow, and nutty crunch makes every bite irresistible. Serve them chilled for a firmer texture or at room temperature for maximum gooeyness.

Directions

Preheat oven to 350F (175C). Generously butter and flour a 13x9-inch baking pan.
In a small bowl, whisk together the flour, salt, and cocoa powder. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Blend in the melted unsweetened chocolate until fully incorporated.
Gradually add the cocoa-flour mixture to the wet ingredients, mixing until just combined.
Fold in the milk chocolate chips and chopped walnuts.
Arrange the marshmallows in a single layer on the bottom of the prepared pan, spacing them evenly with about 1 1/2 inches between each marshmallow and the sides of the pan.
Spoon half of the batter over the marshmallows, covering them as much as possible.
Spread the remaining batter evenly over the center of the pan, leaving the edges around the marshmallows clear (the batter will spread during baking).
Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out with moist crumbs from melted chocolate but no wet batter.
Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, cut into 12 squares. Refrigerate until chilled before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 65mg22%
Sodium 120mg5%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 32g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Wrap cooled brownies airtight and store in the refrigerator for up to 1 day, or freeze for up to 3 months. Thaw frozen brownies in the refrigerator before serving.

Serving: These brownies are best served chilled to maintain their structure, but can also be enjoyed at room temperature for a softer texture.

Tip: Ensure the melted chocolate has cooled slightly before adding it to the butter mixture to prevent the eggs from scrambling.

Variation: For a nut-free version, omit the walnuts and increase the milk chocolate chips to 1 1/2 cups.

Rocky Road Brownies