Fudgy rocky road brownies made with cocoa powder, butter, sugar, eggs, marshmallows, almonds, and chocolate chips.

I don’t remember the first time I ever had rocky road, but I remember the feeling. That slightly chaotic mix of textures. Chocolate everywhere. Marshmallows sticking to your fingers. Nuts where you didn’t expect them. It wasn’t neat. It wasn’t refined. And honestly? That’s probably why I loved it.

These Rocky Road Brownies came out of one of those “I need chocolate now” moments. Not a baking project. Not a plan. Just a craving. I had cocoa powder, some butter, a half-used bag of marshmallows from who-knows-when, and almonds I bought with good intentions. You know how that goes. I wasn’t even sure they’d work the first time. But then the marshmallows puffed under the broiler, and I thought… yeah. This is it.

Why you’ll Love these Rocky Road Brownies?

Here’s the thing about Rocky Road Brownies—they don’t pretend to be elegant. They’re rich. A little messy. Slightly unpredictable. One bite might be extra gooey, the next extra crunchy, and I kind of love that. Perfect brownies are overrated anyway.

The base is deeply chocolatey without being too heavy. The espresso powder? You don’t taste coffee, but you feel it. The marshmallows melt and toast just enough to get sticky, not stiff. The almonds bring that salty crunch that keeps everything from tipping into “too sweet” territory. Are they perfect every time? Probably not. But they’re good every time, and that counts for more.

Ingredient Notes

Before you dive in, here’s what each ingredient is quietly doing behind the scenes in these rocky road brownies.

• Butter & Cocoa Powder – This combo gives you big chocolate flavor without melting actual chocolate bars, which feels like a win on busy days.
• Sugar – Sweetens and helps give that slightly crackly brownie top we all secretly judge brownies by.
• Espresso Powder – Optional, but recommended. It deepens the chocolate flavor in a way that’s hard to explain until you skip it and miss it.
• Eggs – Hold everything together and keep the texture fudgy, not cakey.
• Flour, Baking Powder & Salt – Just enough structure so the brownies slice instead of collapse.
• Marshmallows – The soul of rocky road. Gooey, stretchy, a little chaotic.
• Salted Almonds – Crunch + salt = balance. Always.
• Chocolate Chips – Because there’s no such thing as too much chocolate. I think.

How to Make Rocky Road Brownies?

1. Start by heating your oven to 350°F and greasing a 9-inch square pan. Nothing fancy here. In a microwave-safe bowl, melt the butter and cocoa powder together, stopping every 30 seconds to stir. It should look smooth and glossy, like something you already want to eat with a spoon.
2. Stir in the sugar, espresso powder, and vanilla. Then add the eggs one at a time. Don’t overthink it. Just mix until everything looks combined. Add the flour, baking powder, and salt, and stir until you don’t see dry spots anymore. It won’t be silky. That’s fine.
3. Spread the batter into your pan and bake for about 20–25 minutes. You’re looking for the edges to pull away slightly, not a completely firm center. Pull the pan out, scatter the marshmallows, almonds, and chocolate chips over the top, then switch the oven to broil.
4. This part? Watch it like a hawk. Marshmallows go from golden to oops very fast. About two minutes usually does it. Let the brownies cool for a bit, then refrigerate before slicing. I know waiting is hard. I’ve ignored this advice before. Cooling wins.

Storage Options

Store your Rocky Road Brownies in an airtight container in the fridge for up to four days. They slice cleaner when cold, but taste softer after sitting out for a few minutes. You can also freeze them—wrap individually and thaw when future-you needs chocolate. Future-you will be grateful.

Variations & Substitutions

This recipe is flexible, which makes it dangerous in the best way.

• Swap almonds for walnuts or pecans.
• Use dark chocolate chips if you like things a little less sweet.
• Add peanut butter chips for extra chaos.
• Skip the espresso powder if you must… though I’d gently argue against it.
• Try mini marshmallows if that’s what you have on hand.

Ever make something once and then change it slightly every time after? Same.

What to Serve With Rocky Road Brownies?

These brownies are rich, so simple pairings work best.

• Cold milk (classic, no notes)
• Hot coffee or espresso
• Vanilla ice cream if you’re leaning into dessert-for-dessert energy
• Fresh berries for contrast
• Or honestly… nothing at all. Just a fork.

FAQ

Do I have to broil the marshmallows?
You don’t have to, but that toasted top really makes these rocky road brownies what they are.

Why refrigerate before cutting?
Cleaner slices. Less sticking. Fewer regrets.

Can I make these ahead of time?
Yes. They actually get better once fully cooled and set.

If you’re craving something chocolatey, nostalgic, and just a little messy around the edges, these Rocky Road Brownies are it. They’re the kind of dessert that doesn’t ask for perfection—just a fork and maybe a napkin.

So tell me… are you sneaking one warm from the pan, or saving it for later and pretending you have self-control?

Rocky Road Brownies

These Rocky Road Brownies feature a rich cocoa base topped with toasted marshmallows, crunchy almonds, and chocolate chips for a classic, indulgent dessert with contrasting textures and deep chocolate flavor.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Rocky Road Brownies

Servings: 0

Ingredients

• 8 tablespoons 1 stick unsalted butter
• ⅓ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon table salt
• 1 cup miniature marshmallows
• ½ cup roasted salted almonds coarsely chopped
• ½ cup semisweet chocolate chips

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
• In a microwave-safe bowl, combine the butter and cocoa powder. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
• Stir the granulated sugar, espresso powder, and vanilla extract into the cocoa mixture until well combined.
• Add the eggs one at a time, mixing thoroughly after each addition.
• Incorporate the flour, baking powder, and salt, stirring until the batter is smooth and fully combined.
• Transfer the batter to the prepared baking pan, spreading it evenly. Bake for 20–25 minutes, or until the edges begin to pull away slightly from the sides of the pan.
• Remove the pan from the oven and evenly sprinkle the marshmallows, chopped almonds, and chocolate chips over the surface.
• Switch the oven to broil and position the rack approximately 8 inches from the heating element. Broil for about 2 minutes, or until the marshmallows are lightly golden. Monitor closely to prevent burning.
• Remove from the oven and allow the brownies to cool at room temperature for 20 minutes, then refrigerate until fully set before slicing.

Notes

To make this recipe gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Additionally, confirm that the baking powder, cocoa powder, espresso powder, and marshmallows are certified gluten free, as cross-contamination can occur during processing.