These rocky road brownies are an easy and indulgent treat you can make in no time! They’re rich and chocolatey with toasted marshmallows and salty peanuts– the best combination! Not to mention, you probably have all of the ingredients on hand already!
frequently asked questions
What is rocky road?
Rocky Road is a traditional ice cream flavor combination consisting of chocolate, peanuts, and marshmallows.
are these fudgy or cakey brownies?
These brownies are FUDGY. Gooey, lava like, messy, and absolutely delicious!
the brownies are still gooey in the center– are they done?
Before you add the marshmallows, the brownies should be slightly jiggly in the center if you shake the pan– but they should not look runny or wet. A toothpick will not come out clean at this point. They will continue cooking as you melt the marshmallows and allow them to set.
Let’s make brownies together
let’s talk ingredients
Butter: I’m using a standard store-bought salted butter.
White Sugar: White sugar helps add a true sweetness to the brownies! If you don’t have any you can substitute brown sugar.
Brown Sugar: I like using light brown sugar because it adds a more earthy, less harsh sweetness to the brownies. If you don’t have any, you can substitute white sugar.
Eggs: I always use large eggs when baking. They don’t have to be at room temperature– straight from the fridge is fine!
Vanilla: I love Neilson Massey Madagascar Bourbon Vanilla (not sponsored, they’re just my favorite). It’s a bit on the pricey side but it has a flavor unlike any other vanilla! If you don’t have vanilla extract, you can leave it out.
Flour: I use a basic unbleached All Purpose flour.
Cocoa Powder: I use Hershey’s Special Dark Cocoa (not sponsored, again just my favorite). This recipe also works with standard baking cocoa and dutch process cocoa. Just make sure you’re using cocoa powder and not hot cocoa mix.
Flake Salt: Flake salt balances out the sweetness in the brownies and achieves that perfect salty chocolate flavor. If you don’t have it, standard kosher or sea salt will work– iodized table salt is not a recommended substitution.
Peanuts: I’m using roasted salted peanuts but any nut will work!
Chocolate Chips: I opt for semi-sweet chocolate chips but again, any will work!
Marshmallows: I use mini marshmallows in this recipe because they melt more evenly. If you use standard marshmallows, I would cut them in half (scissors work best for this).
how to make rocky road brownies
step one: Combine the butter and sugars
Combine the melted butter, brown sugar, and white sugar in a large bowl. Whisk until the sugar is fully combined.
step two: add the remaining wet ingredients
Add the eggs and vanilla. Whisk until the mixture has lightened in color– about a minute. It will change from dark to pale yellow.
step three: add the dry ingredients
Time to add the flour and cocoa powder. At this point, it’s important to mix only until no large lumps remain. Don’t overtax the batter or you’ll end up with tough brownies.
side note: this batter is super thick! dont’ worry– it’s supposed to be that way.
step four: Make the brownies into rocky road Brownies
Top the brownies with flake salt and chopped peanuts and bake for 20 minutes. Then, top with chocolate chips, marshmallows, and more peanuts. Bake for another 10 minutes. If you want to get the marshmallows charred, turn on broiler on hight for a minute or two but do not walk away– they can go from perfect to burnt in seconds!
Rocky Road Brownies
For the Brownies
- 1/2 cup butter 1 stick, melted
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup special dark cocoa powder
- 1/2 teaspoon flake sea salt
- 1/3 cup chopped roasted peanuts
- 1/3 cup chocolate chips
- 1 1/2 cups mini marshmallows
For the Brownies
- Preheat your oven to 350°F.
- Spray a 9-inch square pan with baking spray or lightly butter and dust with cocoa powder, making sure to tap out any excess cocoa.
- In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter (1/2 cup), white sugar (1/2 cup) and brown sugar (1/2 cup). This can also be done using a standard bowl and whisk.
- Once combined, add in eggs (2) and vanilla extract (1 tsp) and beat until it becomes smooth and pale yellow.
- Add in the flour (3/4 cup) and cocoa powder (1/2 cup). Mix just until no lumps of flour remain.
- Pour into greased pan and top with flake salt (1/2 tsp) and chopped penuts (1/3 cup). Bake on the center rack for 20 minutes.
- Remove the pan from the oven and top with chocolate chips (1/3 cup) and mini marshmallows (1 1/2 cups). Bake for another 10 mintes.
- Optional: Place the pan about 6 inches below the top of the oven and turn the broiler to high. Broil for 1-2 minutes or until the marshmallows are golden brown. Don't walk away– they can burn fast!
- All the brownies to cool and set for at least 15 mintes before slicing. For clean slices, run a knife under hot water before each cut– the marshmallows like to stick to the knife otherwise!
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