Rocky Road Brownies are chewy homemade brownies topped with a decadent layer of chocolate, marshmallows, and almonds! Recipe includes a how-to video!
Rocky Road Brownies
Today we’re taking my favorite homemade brownies and covering them with marshmallows, almonds, and plenty of rich sticky chocolate ganache to make Rocky Road Brownies.
These are decadent, rich, and packed with flavor (and if you’re still recovering from the spoils of your Easter basket, like I am, you might want to wait a week before making them). I also love the way the different textures go together: the smooth chocolate, the soft and squishy marshmallows, the crunchy almonds and the fudgy, chewy brownies.
What more could you want in a dessert?
Tips for Making Rocky Road Brownies
Rocky Road Brownies are easy to make. The hardest part is having the patience to wait for the topping to set. The chocolate topping for these brownies is essentially my easy chocolate ganache with some marshmallows and nuts tossed in. I tried many “frosting” variations (including the fudgy icing on my Coca Cola cake) before settling on this one. I have a few tips to make sure your topping comes out perfectly, and some notes for substitutions!
- I opted to use a blend of semisweet and milk chocolate chips, but you can use your favorite flavor of chocolate chips when making your own.
- To me, nothing says rocky road like a whole bunch of almonds! However, feel free to substitute your favorite coarsely chopped nuts. Walnuts would also be great here!
- After making your ganache, let it cool for at least ten minutes before adding your marshmallows. If the ganache is too hot, the marshmallows will melt. You want distinct marshmallow pieces in your topping, so have some patience.
- After I poured the rocky road topping over my brownies, I topped everything off with extra almonds and marshmallows for appearance. Just keep in mind that if you add marshmallows on top, they’ll become stale and unpleasant to chew on in a matter of hours. The marshmallows that are coated by the ganache will stay nice and soft, though!
- A sprinkle of flaky sea salt on top is great for tempering the sweetness of these brownies and adding an extra dimension of flavor!
- The ganache will take several hours to set completely. You can speed up the process by placing the brownies in the fridge though!
Even once entirely set, the chocolate topping will be a little sticky, especially if it happens to be humid wherever you are. This is normal, and if you’e tried my Mississippi mud cake, you’re already familiar with this!
Other Recipes You Might Like:
Rocky Road Brownies
- 12 Tablespoons unsalted butter melted (170g)
- ¾ cup natural cocoa powder (75g)
- 1 cup granulated sugar (200g)
- ½ cup brown sugar (100g)
- 2 large eggs + 1 large egg yolk lightly beaten, room temperature preferred.
- 1 teaspoon vanilla extract 5ml
- 1 ¼ cup all-purpose flour (145g)
- 1 teaspoon cornstarch
- ¾ teaspoon salt
ROCKY ROAD TOPPING
- 2 cups chocolate chips (I used a mix of milk and semisweet chocolate chips, you can use your favorite chocolate chips) (340g)
- ¾ cup heavy cream
- 2 Tablespoons corn syrup¹
- ⅛ teaspoon salt
- 2 cups mini marshmallows (110g)
- ¾ cup coarsely chopped almonds (or preferred nuts) (125g)
- fine sea salt optional
- Preheat oven to 350F (175C) and line a 13x9 baking dish with parchment paper². Set aside.
- In a large bowl, combine melted butter, cocoa powder, and sugars and stir until well-combined.
- Add eggs/egg yolk and vanilla extract and stir well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Stir flour mixture into wet ingredients until completely combined.
- 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
- 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.
- Stir frequently until chocolate chips are completely melted and mixture is smooth.
- 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.
- 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!
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Another great and easy recipe!
Wow, these rocky road brownies are SO good!! The chocolate ganache around the marshmallows is some kind of magic. The recipe was easy to follow and they turned out perfect, not difficult at all (my 10 year old, actually, made most of it). My husband isn’t even a huge fan of rocky road ice cream, but he won’t stop eating these (if he can get them away from us)! Thank you so much, will be making these every summer from now on!!
I am so glad everyone enjoyed them so much, Ellie! Hopefully you’ll be able to enjoy them for years to come. 🙂
can we use cake flour instead of all purpose flour
I wouldn’t recommend it, sorry!
Perfect timing, I had a pan of brownies waiting to be frosted, and I opened your post, Voila, frosted brownies—extra almonds as I did not have marshmallows in the house. Delicious and looks great. Thank you!!! Love your recipes as I have made many. Have never been disappointed!!
I am so glad you enjoyed the brownies, Maxine! 🙂