These rocky road brownies are loaded with walnuts and chocolate chips and topped with mini marshmallows. They’re rich, fudgy, and super easy to make–all you need is a mixing bowl and a spatula to make them!
We all need a fancy brownie recipe up our sleeves don’t we? Something out of the ordinary and extra-special. A recipe easy enough to make any time you have a chocolate craving, but gussied up enough that you can serve them as dessert on special occasions.
Enter rocky road brownies: the addition of crunchy walnuts, sweet chocolate chips, and soft marshmallows make this brownie recipe totally over the top. And bonus, they’re crazy easy to make!
Basically, if you can stir a few ingredients together in a bowl, you can make these brownies. Just a few minutes of active time and you’re well on your way to rich, chocolatey, fudgy brownie heaven!
Why you’ll love this rocky road brownie recipe
- No mixer required! Just a bowl and a spatula.
- No strange ingredients to chase down; you probably have everything in your pantry right now.
- You can omit the walnuts or substitute another nut you prefer—this recipe is super forgiving!
How to Make Rocky Road Brownies
- Combine granulated sugar, eggs, vanilla, and espresso powder (optional ingredient but it makes the brownies more chocolatey) in a mixing bowl and stir to combine.
- Stir in melted chocolate and butter mixture.
- Mix in flour and salt until just combined.
- Fold in chocolate chips and walnuts.
Baker’s tip: When a recipe says to stir in flour until just combined, that means you shouldn’t see any big white streaks of flour in your batter; once the big white streaks disappear, STOP STIRRING. Over-mixing brownie batter (or cake batter or cookie dough) can result in tougher baked goods.
Scrape the batter into a baking pan and bake for about 30 minutes. Then top the brownies with mini marshmallows and bake a few minutes more.
See how most of the marshmallows have puffed up a bit and smooshed (technical term) into each other? That’s what you’re going for; the brownies are done. And really, really delicious.
Not that I’m telling you to slice them before they’ve cooled but if you wanted to eat one little corner at this point as a reward for your baking efforts I’d totally understand. Just don’t burn your mouth.
Although, for rocky road brownies, it’d be kinda worth it. (I speak from experience.)
Can I Freeze Rocky Road Brownies?
YES! You can freeze these brownies! Wrap them tightly and you can freeze for up to two months. That being said, these rocky road brownies are best when they’re fresh. They stay nicely fudgy when stored (in an airtight container) at room temp for a couple of days.
Basically, if you’re planning to serve these to people I recommend serving the day you make them, or even the day after. But certainly you can store leftovers in the freezer.
Did you make these rocky road brownies? That’s great! Let me know what you think by leaving a comment and a rating below. And post a pic on IG! Tag @theitsybitsykitchen so I can see your creations!
Easy rocky road brownies are loaded with walnuts and chocolate chips and topped with marshmallows. They're rich, fudgy, and delicious!
- 1 cup unsalted butter
- 4 ounces unsweetened chocolate finely chopped
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon espresso powder optional
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- 10 ounces mini marshmallows
- Preheat the oven to 350 degrees. Line a 13- by 9-inch baking dish with foil. Spray the foil with cooking spray and set pan aside.
- Combine the butter and unsweetened chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until melted and smooth. (Or you can do this in the top of a double boiler set over barely simmering water.) Set the mixture aside to cool for 5 minutes.
- Combine the sugar, eggs, vanilla, and espresso powder (if using) in a large mixing bowl. Stir vigorously with a rubber spatula until well combined. Stir in the chocolate mixture.
- Add the flour and salt and mix until just combined, then fold in the chocolate chips and walnuts.
- Scrape the batter into the prepared pan and bake for 32 to 38 minutes, until the brownies have just begun to pull away from the pan at the edges. Top with the marshmallows and return brownies to the oven for an additional 2 to 3 minutes, until the marshmallows have started melting together.
- Cool completely before slicing and serving. Store uneaten brownies in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months.
Be sure not to over-mix--over-mixing can result in a tough brownie. After you add the flour, stir just until you no longer see big white streaks running through the batter.