Description
Deliciously rich and chewy Rocky Road Brownies featuring a perfect blend of chocolate chunks, mini marshmallows, and crunchy almonds in a fudgy cocoa base. These brownies offer a delightful texture contrast and are sure to satisfy any sweet tooth craving.
Ingredients
Scale
Brownie Base
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
Toppings and Mix-ins
- ¾ cup semi-sweet chocolate chunks
- 1 cup mini marshmallows
- ½ cup chopped almonds
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of the brownies.
- Prepare Wet Ingredients: Melt the unsalted butter, then whisk in the granulated and brown sugars until well combined. Next, stir in the eggs and vanilla extract until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to ensure an even distribution and remove any lumps.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet mixture, taking care not to overmix. Stop stirring as soon as the batter is just combined to keep the brownies tender.
- Add Mix-ins: Carefully fold in half of the semi-sweet chocolate chunks, mini marshmallows, and chopped almonds, evenly distributing them throughout the batter.
- Assemble in Pan: Pour the batter into the prepared baking pan, spreading it evenly and smoothing the top. Sprinkle the remaining chocolate chunks, marshmallows, and almonds over the surface for an appealing topping.
- Bake the Brownies: Bake in the preheated oven for 25 to 30 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs, indicating a fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Slice into 12 squares and enjoy!
Notes
- For a nuttier flavor, toast the chopped almonds lightly before adding them to the batter.
- Use high-quality cocoa powder for deeper chocolate flavor.
- Do not overbake; removing the brownies when a toothpick comes out with moist crumbs ensures fudginess.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can substitute walnuts or pecans for almonds if preferred.
