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Make Rocky Road Brownies for a Gooey, Chocolatey Treat
Make Rocky Road Brownies for a Gooey, Chocolatey Treat


Make Rocky Road Brownies for a Gooey, Chocolatey Treat

Make Rocky Road Brownies for a Gooey, Chocolatey Treat

Toasted marshmallows, salted almonds, and chocolate elevate these brownies to new heights.

These brownies are all about being gooey and chocolatey, topped with marshmallows, chocolate, and nuts during the final minutes of baking. If you don’t have mini marshmallows, regular-sized ones can be used—either whole or torn into smaller pieces for a more varied texture and browning. For an extra indulgent touch, consider adding smoked almonds for a toasted flavor reminiscent of s’mores.

Frequently asked questions

What flavors go into Rocky Road?

The origins of Rocky Road may be debated (with multiple brands asserting creation), but this flavor profile consistently features chocolate, nuts, and marshmallows.

How do I slice brownies without them turning into a mess?

When it comes to slicing gooey, fudgy brownies like these, it can be challenging to do so without making a mess. To simplify the process, dip your knife into hot water, ensuring it’s dried thoroughly before cutting. Repeat this step between every one or two cuts.

Notes from the Food & Wine Test Kitchen

The size of your baking pan is crucial for this recipe. Marshmallows tend to puff and expand more than expected, so ensure your pan is deep and wide enough to contain them as they rise and melt. To prevent a messy overflow in your oven, it’s advisable to measure your pan with a ruler if needed before baking. Some eight-inch square pans may actually be closer to seven and a half inches across and slightly less than two inches deep, making them too small for this recipe. We tested this recipe in an eight-inch baking pan exactly two inches deep. Although the marshmallows rose about three-quarters of an inch above the pan’s edges, they did not spill over (they do shrink slightly as the brownies cool).

Make ahead

You have the option to bake the brownie base up to two days before adding the marshmallows. Simply cover the brownies in the pan and store them at room temperature. When you’re ready to continue, top the brownies with marshmallows, chocolate, and almonds, then broil them. This method ensures easy slicing while maintaining their gooey texture. Cooked and sliced brownies can be stored covered at room temperature for up to two days.


  • Cooking spray
  • 1 cup (8 ounces) unsalted butter
  • 1 cup (7 ounces) granulated sugar
  • 3/4 cup (5 1/4 ounces) packed light brown sugar
  • 1 1/2 cups (9 ounces) bittersweet chocolate chips, divided
  • 2/3 cup (2 1/8 ounces) Dutch-process cocoa powder
  • 2 tablespoons strong brewed coffee
  • 2 teaspoons vanilla extract
  • 1 1/4 teaspoons kosher salt
  • 3 large eggs
  • 1 cup (4 1/4 ounces) all-purpose flour
  • 2/3 cup (3 1/2 ounces) coarsely chopped roasted, salted almonds, divided
  • 2 cups (3 1/2 ounces) miniature marshmallows


Step 1

Preheat your oven to 350°F. Use cooking spray to grease an 8-inch square metal baking pan that is at least 2 inches deep. Line the pan with parchment paper, ensuring that there is at least 1 inch of paper overhanging on two opposite sides to easily lift the brownies out of the pan later. Spray the parchment paper with cooking spray and set it aside.

Step 2

In a medium saucepan over medium-low heat, melt the butter. Once melted, whisk in the granulated sugar and brown sugar until smooth, which should take about 1 minute. Remove the saucepan from the heat and whisk in 1 cup of the chocolate chips until melted. Then, whisk in the cocoa powder, coffee, vanilla, and salt. Allow the mixture to cool for 5 minutes. Working quickly to prevent the eggs from cooking, add one egg to the chocolate mixture and whisk vigorously until fully incorporated. Repeat this step with the remaining eggs. Gently fold in the flour, 1/3 cup of the chopped almonds, and 1/4 cup of the remaining chocolate chips until just combined.

Step 3

Pour the brownie mixture into the greased baking pan and spread it out evenly. Bake in the preheated oven until the brownies have slightly risen and the top looks somewhat glossy, which should take about 32 to 35 minutes.

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Step 4

While the brownies are baking, roughly chop the remaining 1/4 cup of chocolate chips. Once the brownies are done baking, remove them from the oven and top them with marshmallows, chopped chocolate chips, and the remaining 1/3 cup of almonds. Return the pan to the oven and continue baking until the marshmallows start to puff up and turn golden brown, which should take about 5 minutes. Then, switch the oven to broil and broil the brownies until the marshmallows are deeply browned, approximately 1 to 2 minutes. Rotate the pan halfway through the broiling process for even browning. Once done, take the brownies out of the oven and place the pan on a wire rack to cool completely, which typically takes about 2 hours.

Step 5

Use a sharp knife to carefully loosen any marshmallows that may be stuck to the sides of the pan. Then, lift the brownies out of the pan using the overhanging parchment paper handles and transfer them onto a cutting board. Cut the brownies into squares and serve.



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