Chocolate lovers will swoon for these rich Rocky Road Brownies topped with almonds, chocolate chips, and marshmallow fluff!
Why We Love Rocky Road Brownies
- Rich brownies are always a win at our house. Add some marshmallows and almonds to that and I can barely get them out of the pan before my family comes running.
- These rocky road brownies are super easy to make. This recipe is from scratch, but you could easily make them semi-homemade if you want.
- If you’re looking to serve a crowd, you can double the recipe and make them in a 9×13 pan and double the toppings. These brownies make a killer potluck or game day treat!
Ingredients You’ll Need to Make Rocky Road Brownies from Scratch
DRY INGREDIENTS: You’ll need, all-purpose flour, baking powder, salt, sugar, and unsweetened cocoa powder.
WET INGREDIENTS: Grab some vegetable oil, eggs, and vanilla extract.
TOPPINGS: To get that rocky road flavor going you need chocolate chips, marshmallow fluff, and almonds. You can use chopped or sliced almonds. I like milk chocolate chips for this recipe, but semi-sweet or dark are great too.
How to Make Rocky Road BrowniesJump to Recipe
STEP 1 Preheat your oven to 350 degrees F. Grease an 8-inch x 8-inch pan with non-stick spray and set it aside. Then mix the flour, baking powder, and salt together in a medium bowl and set it aside.
STEP 2 In a large mixing bowl, beat together the oil, eggs, vanilla, sugar, and cocoa powder until smooth. Then add in the dry ingredients and mix until the batter is just combined.
STEP 3 Pour the brownie batter into the prepared baking pan. Add dollops of marshmallow fluff over the top of the brownies and then run a butter knife through the fluff to swirl it into the batter. Sprinkle the almond and chocolate chips over the brownies.
STEP 4 Bake the brownies for 20 minutes until they’re pulling away from the edge of the pan. Then remove them from the oven and cool for 10 minutes on a wire rack before cutting the brownies into squares.
Tips & Tricks
- I like to use parchment paper to line the pan. Cut the paper long enough to hang over the sides a bit and grease the paper too. The parchment paper makes it super easy to lift the brownies out once they’re cooled. Totally optional, but nice when you’re not eating them right from the pan.
- If you’re not so confident baking from scratch, you can 100% make these rocky road brownies with brownie mix. Think of it as a semi-homemade option. Mix the batter according to the box directions, and then top as directed in the recipe. Then bake the brownies according to the box. Easy peasy.
- If you don’t have almonds on hand don’t fret. You can swap in chopped pecans, peanuts, or hazelnuts if you like. Sure they’re not “traditional” in rocky road, but sometimes you have a make-it-work moment.
- Feel free to cut the brownies as big or small as you like. When I’m making them o take to a potluck, I cut the pan into a 4×4 grid to get 16 brownies. When we’re enjoying them at home I cut a 3×3 grid for 9 bigger brownies. (This makes my husband really happy.)
Rocky Road Brownie Recipe FAQ
Can I add marshmallows to brownie mix?
You don’t want to stir marshmallows into the brownie batter. They will melt during baking and become these were sugar lumps. That being said there are a few options that tend to work well.
Option 1 – Swirl some marshmallow fluff into the top of your brownie batter before baking. (like we did in this recipe)
Option 2 – Sprinkle mini marshmallows over the brownies during the last 5 minutes of cooking. This will allow the marshmallows to soften and not melt.
Option 3 – If you’re going for a s’mores vibe, you can sprinkle marshmallows over the cooked brownies and then broil them just until the marshmallows are toasted. Keep an eye on things! The marshmallows can burn quickly.
How long can brownies sit out?
Brownies will keep in an airtight container for 3-4 days on the counter or for up to 1 week in the fridge.
Other Recipes You May like
Rocky Road Brownies
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 5 tablespoons vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ⅓ cup cocoa powder
- ½ cup milk chocolate chips divided
- 4 tablespoons marshmallow fluff
- ¼ cup almonds sliced or chopped
- Preheat your oven to 350 degrees F. Grease an 8-inch x 8-inch baking pan with non-stick cooking spray. (If you like, you can also line the pan with parchment paper for easy lifting later. Just be sure to grease the paper too.) Set aside.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the oil, eggs, vanilla, sugar, and cocoa powder until well mixed. Add the dry ingredients to the wet ingredients and mix until just combined.
- Transfer the brownie batter to the prepared baking pan and spread it into an even layer. Place dollops of marshmallow cream all over the top of the brownies. Then run a butter knife through the brownie batter and marshmallow fluff to swirl them together. Sprinkle the top of the brownies with almonds and chocolate chips.
- Bake for 20 minutes, until the edges of the brownie begin to pull away from the sides of the pan and the center is just about set.
- Remove from the oven and allow brownies to cool for at least 10 minutes before cutting into squares. Serve warm or at room temperature. Store any leftovers in an airtight container.
- If desired, you can use a box of brownie mix instead of making brownie batter from scratch. Then top the brownies as directed and bake them according to the package directions.
- You can use semi-sweet or dark chocolate chips instead of milk chocolate if you prefer.
- Recipe yield will vary based on how you cut the brownies. When we want smaller brownies I cut a 4×4 grid for a total of 16 brownies. For bigger ones, I cut a 3×3 grid for 9 brownies.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
wow these brownies look incredible!
Thank you Tianna!
Wow. This looks amazing! Would I be able to sub large marshmallows in there somehow…maybe melt them? I would love to make these with pecans and hash 😉
Julie Espy says
Hi Char! I would use mini marshmallows, but you could use the bigger ones too. Maybe even broil the top for a second for that s’mores toasted marshmallow flavor. Swap in cannabutter and you’re good to go!