Rocky Road Brownies

The sweet fluff of mini marshmallows and the crunch of slivered almonds make these decadent Rocky Road Brownies a killer treat. You’ll find yourself coming back to the pan for just one more, more than once if you’re like me.

Rocky Road Brownies

I’m a huge fan of ice cream. Seriously. Any chance I get to play with an ice cream flavor in my baked goods, I’m all in. So, this kid-favorite recipe from The Weeknight Dessert Cookbook clearly needed to be made again.

These rocky road brownies are crazy rich. You’ll note that the recipe card shows there are 24 servings in an 8-inch pan. While the photos are of 12 larger brownies, I’ve found that a smaller slice is perfect for most people.

Marshmallow Brownies

If you’ve never tried making brownies with marshmallows before, you are missing out. There’s something so amazing about the way that marshmallows transform when baked in the oven.

They bloom into tiny pockets of gooey goodness that contrast beautifully with the dense texture of the brownie. And, the flavors are perfect for one another–chocolate is brooding, dark, and intense, while marshmallows bring a lighter, vanilla sweetness. It’s a match made in culinary heaven.

Rocky Road Brownie Recipe

You’ll need the following ingredients to make this recipe:

• eggs and butter
• chocolate chips
• vanilla
• light brown sugar
• flour and salt
• miniature marshmallows

Frosting Ingredients

• heavy cream
• chocolate chips
• powdered sugar
• cocoa powder, unsweetened
• sliced almonds

Start by preheating the oven to 325°F. Grease an 8-inch square pan with butter or line with parchment. Then, melt the butter in a medium saucepan over medium-high heat.

Add 1 cup chocolate chips to the butter and melt. Then, remove from the heat and stir in the sugar and vanilla until smooth. Whisk in the eggs, then stir in the flour and salt until well combined.

Fold in 2 cups marshmallows and ¾ cup chocolate chips, then pour the brownie batter into the prepared pan. Sprinkle with the remaining marshmallows.

Bake for 26-28 minutes, until a toothpick inserted in the center of the brownies comes out with wet crumbs. While the brownies are in the oven, microwave the cream in a medium glass bowl until simmering, about 60-90 seconds.

Add the chocolate to the cream and let it sit for 2 minutes. Then, whisk until the chocolate mixture is smooth and glossy. Add the powdered sugar and cocoa powder and whisk again until completely smooth.

Remove the brownies from the oven and pour the frosting over the top. Sprinkle with almonds. Let cool completely before slicing.

Brownies with Marshmallows

Looking for more recipes like these marshmallow brownies?

Chocolate Covered Pretzel Fudge is creamy chocolate fudge, filled with salty pretzels and gooey marshmallows. If you’ve ever found yourself unable to stop snacking on chocolate covered pretzels, this is the fudge for you.

Thick, chewy, fudgy brownies with generous chocolate icing are enticing enough to have me eating these Lunch Lady Brownies for dinner. And, these Marshmallow Swirl Brownies look positively heavenly.

You won’t find a more decadent, amazing brownie than these Fudge Brownies with Peanut Butter Frosting. Rich and dense, topped with fluffy, whipped, peanut butter frosting, these brownies are downright dangerous.

Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut. Combining my fondness for coconut and chocolate, the result is completely and totally irresistible to me.

Peanut Butter. Fudge. Brownies. Need I say more to persuade you? If you love chocolate and peanut butter together, this Peanut Butter Fudge Brownie recipe should go right to the top of your to-do list.

Oreo Brownies are rich, chewy fudge brownies filled with generous handfuls of chopped Oreo cookies in each bite.