Marshmallow Rocky Road Brownies
Indulge in these decadent Marshmallow Rocky Road Brownies, featuring gooey chocolate, crunchy nuts, and soft marshmallows.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine melted butter, granulated sugar, and vanilla extract. Whisk in eggs one at a time until fully incorporated.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Fold in mini marshmallows, chopped nuts, and semi-sweet chocolate chips. Ensure even distribution throughout the batter.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Serving
- Allow the brownies to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
Pro Tips: Use room temperature eggs for better emulsification. Avoid overbaking for a gooey texture.
Ingredient Substitutions: Swap nuts for seeds to make nut-free. Use dark chocolate chips for a richer flavor.
How to Serve: Best served warm with ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare batter ahead and refrigerate for up to 24 hours before baking.
Ingredient Substitutions: Swap nuts for seeds to make nut-free. Use dark chocolate chips for a richer flavor.
How to Serve: Best served warm with ice cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare batter ahead and refrigerate for up to 24 hours before baking.