Rocky Road Brownies

I've decided that summer 2023 is the summer of the brownie and since we've already covered the best classic Brownie Recipe a few weeks ago, I thought today we'd take things up a notch with these Rocky Road Brownies inspired by one of my bffs, Adam!

 

Why I Love This Recipe

You know I am a childhood dessert lover at heart. Give me brownies or a cookie and I will forever be happy. I don't need anything over the top fancy that takes too long to make - I'm here for the chocolate and that's that.

These Rocky Road Brownies are my go-to brownie recipe on the base and then loaded up with all the things that make Rocky Road well, Rocky Road. That means, nuts, marshmallows and a sprinkle of sea salt!!

These brownies, along with the Magic Bar Brownies are testament to the fact that I love and will continue to creating new layered, loaded brownies!!

Ingredients & Substitutions

• Dark Chocolate Morsels – This Brownie Recipe is made with semi sweet chocolate rather than cocoa powder. The moisture from the melted chocolate really goes a long way for this flavor and consistency.
• Unsalted Butter – I like to use unsalted butter when baking to control the amount of salt I add to the recipe.
• Granulated Sugar – Using white sugar yields a chewier brownie.
• Eggs – Use large eggs at room temperature. If they're straight from the fridge, they will make the butter seize and won't combine evenly.
• Vanilla Extract – Adds another depth of flavor to this brownie recipe.
• All-Purpose Flour – Just like my classic Brownie Recipe, this Rocky Road Brownie recipe uses a ratio of less flour than butter to achieve fudgy brownies.
• Semi Sweet Chocolate – that gets melted down!
• Almond Butter – this is used with the melted chocolate from up above to make a delish topping
• Lightly Roasted Salted Almonds – mandatory for a Rocky Road situation!
• Large Marshmallows – no explanation needed!
• Maldon Salt – Salt will help balance the sweetness and enhance the flavor.

How to Make Rocky Road Brownies

• Preheat oven to 325° F. Spray a 9x9 metal baking pan with non stick spray and line with parchment, spray again and set aside.
• Combine the chocolate and the butter in a small pot over medium low heat until smooth. Add in the sugar and stir to combine. Remove from the heat for 15 minutes to cool slightly. Add the eggs and vanilla whisking to combine. Add the flour and salt and mix until just incorporated.
• Pour the mixture into the prepared pan and pop in the oven for 25-30 minutes.
• Remove from the oven and let cool for 15 minutes.
• Make the rocky road topping by melting the chocolate, butter and almond butter either in the microwave or a double boiler. Once combined let sit 5 minutes before folding in the chopped almonds and the marshmallows.
• Pour the rocky road mixture on top of the brownies, sprinkle with any remaining almond crumbs and some malden salt and let sit at room temp for 30 minutes.
• Place the brownies into the fridge to chill for at least 1 hour and then slice and serve.

How to Store Brownies

The easiest way to store brownies is to leave them in the baking pan and cover with some tin foil and refrigerate.

However you can also take them out the pan and put them in your glass tupperware and refrigerate or freeze.

Tips & Tricks

• You MUST use a metal 9x9 baking pan for this Brownie Recipe. Glass doesn't retain heat as well. The disposable ones don't retain heat at all. My fav is super inexpensive and great for all brownies, blondies, bars etc. 
• All ovens run at slightly different temperatures. I'd recommend an internal oven thermometer to ensure your oven is properly heated. They are 4 bucks usually and an essential tool when baking! 
• Don't over bake it and don't skimp on the "resting" time before slicing. It really makes a difference.

FAQ's

More Brownie Recipes