Rocky Road Brownies

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If you love rich, gooey brownies with a serious twist, these Rocky Road Brownies are about to become your new obsession. Packed with fluffy mini marshmallows, crunchy peanuts, and a swirl of melted chocolate, this recipe takes a classic treat and gives it an indulgent upgrade. Perfect for potlucks, parties, or just an afternoon pick-me-up, every bite is a mix of textures and flavors you didn’t know you needed.

Think of this as your shortcut to dessert happiness. You start with a fudgy brownie base—intense and chocolatey on its own—but things really take off once the rocky road topping hits the scene. These brownies are best served slightly warm when the marshmallows are just soft enough to pull apart and the chocolate topping hasn’t fully set. It’s messy. It’s melty. It’s magnificent.

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What Kind of Chocolate Should I Use?

Semi-sweet chocolate chips or a high-quality dark chocolate bar (roughly chopped) are ideal for the brownie base. You want deep cocoa flavor without too much sweetness, since the marshmallows and toppings already bring plenty of sugar to the party.

For the topping, use a combination of chocolate chips and a tablespoon of butter to help melt everything down smoothly. You want that glossy, luscious finish that clings to every nut and marshmallow.

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Ingredients for the Rocky Road Brownies

Butter: Provides that rich, melt-in-your-mouth texture essential for any great brownie.

Sugar: White granulated sugar gives the brownies their structure and classic sweetness.

Eggs: Help bind the ingredients and give the brownies their soft, chewy bite.

Vanilla extract: Adds a warm, aromatic flavor that balances out the chocolate.

All-purpose flour: Just enough to give structure without making the brownies cakey.

Cocoa powder: Use unsweetened cocoa for that deep, chocolate intensity.

Salt: Enhances all the flavors and keeps the sweetness in check.

Chocolate chips: Folded into the batter and melted over the top.

Mini marshmallows: The signature rocky road ingredient. They melt slightly for that gooey layer.

Salted peanuts (or almonds): Add crunch and a bit of salt to balance the sweetness.

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How To Make the Rocky Road Brownies

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with butter for easy removal.

Step 2: Make the Brownie Batter

In a medium saucepan, melt 1/2 cup butter over low heat. Remove from heat and stir in 1 cup sugar, 2 large eggs, and 1 teaspoon vanilla extract. Mix well until smooth.

Add 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, and a pinch of salt. Stir until fully combined. Fold in 1/2 cup chocolate chips.

Step 3: Bake the Brownies

Pour the batter into the prepared pan and spread evenly. Bake for 22–25 minutes or until the center is set but still fudgy. Don’t overbake!

Step 4: Add the Rocky Road Topping

Remove the brownies from the oven and immediately sprinkle 1 cup mini marshmallows and 1/2 cup salted peanuts on top. Press them down gently so they stick.

In a small microwave-safe bowl, melt 1/2 cup chocolate chips with 1 tablespoon butter in 20-second intervals, stirring between each until smooth. Drizzle the melted chocolate over the marshmallow-nut layer.

Step 5: Cool and Serve

Let the brownies cool at room temperature until the topping is set. For clean slices, chill them in the fridge for 30 minutes before cutting.

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How to Serve and Store Rocky Road Brownies

Serving: These brownies are extra dreamy when served slightly warm. You can microwave individual pieces for 10-15 seconds to bring back that gooey magic. Pair with a scoop of vanilla ice cream for an over-the-top dessert moment.

Storing: Store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the fridge for up to 5 days. Want to keep them even longer? Freeze them for up to 2 months—just wrap them tightly in plastic wrap and store in a freezer-safe bag.

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Frequently Asked Questions

How do I keep the marshmallows from melting too much?

Add them right after baking while the brownies are still hot, but don’t put them back in the oven. This way, they soften without disintegrating.

Can I use walnuts or almonds instead of peanuts?

Absolutely. Walnuts, almonds, or even cashews work beautifully in place of peanuts. Just make sure they’re salted to keep the flavor balanced.

Can I make these gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture stays fudgy and rich.

What’s the best way to slice them cleanly?

Chill the brownies in the fridge for at least 30 minutes, then use a sharp knife wiped clean between cuts.

Do I have to melt chocolate for the topping?

You could sprinkle chocolate chips directly on top and let them melt from the residual heat, but melting with a bit of butter gives that silky, smooth drizzle.

Can I double the recipe?

Yes—just use a 9×13-inch pan and add 5-8 extra minutes to the bake time. Keep an eye on the center for doneness.

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Want More Dessert Ideas with a Twist?

If these Rocky Road Brownies made your day, you’ll love these other creative treats:

• Condensed Milk Snow Cookies for a melt-in-your-mouth winter delight.
• Lemon Raspberry Swirl Cheesecake Cups if you’re in the mood for something fruity and creamy.
• Caramel Cheesecake Cookies that bring a gooey twist to cookie night.
• Winter Brittle for that salty-sweet crunch in every bite.
• Brown Butter Dulce de Leche Rice Krispie Treats if you’re a cereal snack bar lover looking for next-level flavor.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how your brownies turned out! Did you go classic or try it with almonds? Maybe drizzle white chocolate on top? I’m always curious to see how you make these recipes your own.

You can also check out more fun and indulgent treats on my Pinterest here: Life with Jam on Pinterest

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