Servings
Font
Back
0 from 30 votes

Rocky Road Brownies

Chewy homemade brownies topped with a rocky road layer of chocolate, marshmallows, and almonds! Be sure to check out the how-to VIDEO below the recipe! 

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 24 servings
Calories: 285 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

BROWNIE LAYER
  • 12 12 Tablespoons unsalted butter melted
  • ¾ ¾ cup natural cocoa powder
  • 1 1 cup granulated sugar
  • ½ ½ cup brown sugar
  • 2 2 large eggs + 1 large egg yolk lightly beaten, room temperature preferred.
  • 1 1 teaspoon vanilla extract 5ml
  • 1 ¼ 1 ¼ cup all-purpose flour
  • 1 1 teaspoon cornstarch
  • ¾ ¾ teaspoon salt
ROCKY ROAD TOPPING
  • 2 2 cups chocolate chips (I used a mix of milk and semisweet chocolate chips, you can use your favorite chocolate chips)
  • ¾ ¾ cup heavy cream
  • 2 2 Tablespoons corn syrup¹
  • ⅛ ⅛ teaspoon salt
  • 2 2 cups mini marshmallows
  • ¾ ¾ cup coarsely chopped almonds (or preferred nuts)
  • fine sea salt optional

Instructions

    Cup of Yum
  1. Preheat oven to 350F (175C) and line a 13x9 baking dish with parchment paper². Set aside.
  2. In a large bowl, combine melted butter, cocoa powder, and sugars and stir until well-combined.
  3. Add eggs/egg yolk and vanilla extract and stir well.
  4. In a separate bowl, whisk together flour, cornstarch, and salt.
  5. Stir flour mixture into wet ingredients until completely combined.
  6. Evenly spread batter into prepared baking dish and transfer to 350F (175C) preheated oven. Bake 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean. Allow brownies to cool completely in their pan before proceeding.
ROCKY ROAD TOPPING
    Cup of Yum
  1. Once brownies have cooled, prepare rocky road topping by combining chocolate chips, heavy cream, corn syrup and salt in a medium-sized saucepan over low/medium-low heat.
  2. Stir frequently until chocolate chips are completely melted and mixture is smooth.
  3. Remove from heat and allow to cool for ten minutes before stirring in mini marshmallows and chopped almonds. Stir just until marshmallows/almonds are coated in chocolate and then immediately pour over brownies. Use a spatula to spread if needed so the topping is even. Top with a sprinkling of sea salt, if desired.
  4. Allow brownies to sit and the chocolate to set (this could take several hours, or you can speed up the process by setting the brownies in the fridge) before slicing and serving. Enjoy!

Notes

  • ¹You may omit the corn syrup if you prefer. I like to use it because it makes the ganache topping shinier and helps it to set a bit more firmly.
  • ²Alternatively you can lightly grease and flour the pan or spray with baking spray. I like to use parchment paper because once the brownies cool they can easily be lifted out of the baking pan and cut.

Nutrition Information

Serving 1brownie (if cut into 24 pieces) Calories 285kcal (14%) Carbohydrates 31g (10%) Protein 2g (4%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 33mg (11%) Sodium 99mg (4%) Potassium 143mg (4%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 150IU (3%) Calcium 20mg (2%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 285

% Daily Value*

Serving 1brownie (if cut into 24 pieces)
Calories 285kcal 14%
Carbohydrates 31g 10%
Protein 2g 4%
Fat 18g 28%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 33mg 11%
Sodium 99mg 4%
Potassium 143mg 3%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 150IU 3%
Calcium 20mg 2%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.