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.
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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.