Rocky Road Brownies Recipe
Rocky Road Brownies combine all of the love of rocky road ice cream and put it into a brownie. Chocolate, marshmallows, and almonds--yum!
Ingredients
- 2/3 cup Bittersweet Chocolate Chips Melted and cooled
- 1 stick Unsalted Butter Melted and cooled
- 2 Egg
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 2/3 cup All-Purpose Flour Plus 2 tablespoons
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Instant Espresso Granules
- 3/4 cup Roasted Almonds Roasted and divided
- 1/3 cup Semisweet Chocolate Chips
- 1 1/2 cups Miniature Marshmallows
Instructions
- Preheat the oven to 350°F. Line a 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the parchment paper with non-stick baking spray.
- In a small bowl, whisk together flour, cocoa powder, salt, and espresso powder.
- In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until slightly pale in color, about 1 minute. Whisk in the melted butter and vanilla extract until combined. Whisk in the chocolate.
- Add the flour mixture and stir until thoroughly combined. The batter will be thick.
- Gently fold in the chocolate chips and 1/2 cup of the chopped almonds.
- Pour the batter into your prepared brownie pan.
- Bake for 20 minutes.
- Remove the pan from the oven and top with the remaining chopped almonds and mini marshmallows. Return to the oven and bake for an additional 5 minutes.
- Allow the brownies to cool in the pan for 15-30 minutes before transferring to a wire rack to cool completely. When the brownies are completely cool, cut into squares with a serrated knife.
Notes
- If you want your marshmallows to have that classic toasted taste and appearance, place the pan under the broiler for 20-30 seconds. You want to keep them under the broiler just long enough for the marshmallows to turn a pale shade of golden brown. Keep a close eye on them.