It’s hard to beat classic homemade brownies, but this version that’s jam-packed with marshmallows and nuts takes them to a whole new level. These Rocky Road Brownies are messy in the best way possible, each bite a mix of fudge, fluff, and crunch that will keep you coming back for seconds (and thirds!).
Think: the iconic ice cream flavor transformed into a nutty, warm, gooey brownie for a hit of nostalgia and comfort in every single bite. (P.S. If you’re a big fan of the chocolate, almond, and marshmallow trio, check out these Rocky Road Cookies next!).
Ever since my Viral Condensed Milk Brownies put me on the map, I’ve been determined to bring you the best brownie recipes that pack big flavor without the fuss.
Because as a busy mom who loves to bake, I know firsthand how crucial it is to find a decadent from-scratch recipe that can be made in one bowl, with just 10 simple pantry ingredients, and with just about 10 minutes of hands-on time before your throw ’em in the oven.
Fudge Brownies with Marshmallows and Nuts Ingredient Highlights
I prefer using unsalted butter and adding my own salt. If you are a salted butter person, go ahead and use that; just omit the added salt. Just make sure your butter is softened. Not melted, and not too cold.
For help with this, see my article on How to Quickly and Easily Soften Butter.
Though you can use slivered almonds in a pinch, I recommend using whole, shelled, unsalted almonds. Chop them yourself so that you’re left with some larger chunks for a bit of bite and texture, and some smaller pieces so the flavor is distributed throughout the brownie.
Rocky Road Brownies with Marshmallows and Almonds Tips and Tricks
How to Make Brownies with Mini Marshmallows and Nuts
As with all of my brownie recipes, you can expect these to be absolutely fudgy. These marshmallows have an ultra-fudgy base and the sticky, melted marshmallows give them little gooey bits of rich flavor, making it extra-important to line your pan.
I always line my pan with parchment paper. Just crumple up the paper to make it easier to work with (this stops the sides from constantly rolling as you try to shape it).
Then, cut out a piece of parchment paper that’s about 2 inches larger than the pan on all sides. Cut out each corner to match up with the size of the pan. Now, the paper should slide right in, lining the bottom and all four sides.
Tip: keep two sides long so you can easily grab hold of them to remove the brownies from the pan once they are cooled.
Roughly chop your almonds so you’re left with various sizes of bits and pieces. Then, you can get going on your brownie batter.
P.S. If you’re one of those people who enjoys licking the bowl more than the actual brownies, check out this Edible Brownie Batter instead. Bonus: you can mix chopped nuts and marshmallows in to make it Rocky Road.
Cream the butter, oil, and sugar together until smooth and aerated. This can sometimes take up to 3 full minutes with the hand mixer on high. Continue to beat until the mixture is well-combined and fluffy.
Then, add the eggs and vanilla extract and mix until just combined. Next, add your flour, cocoa powder, and salt. Mix again until the batter starts to come together.
Then, finish mixing with a rubber spatula to integrate the dry ingredients that get stuck to the sides of the bowl.
Set aside a handful of chopped almonds and mini marshmallows and fold the rest into your batter. Transfer the batter to your prepared pan and sprinkle the rest of the nuts and marshmallows on top. Press lightly to push the marshmallows into the batter.
Bake until the edges are crispy and the center is mostly firm. Then, allow them to cool completely in the pan before removing the brownies and slicing them.
How I Store My Homemade Brownies
Keep your chocolate brownies with marshmallows and almonds in an airtight container or cover them up to keep them fresh. At room temperature, they will stay delicious for 3-4 days.
You can also freeze them for up to 4 months in an airtight container. It’s best to wrap each individual brownie with saran wrap, place them in a freezer-safe bag, and then allow them to thaw at room temperature before biting into them.
Fudgy Rocky Road Brownies with Almonds
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- ½ cup unsalted butter, softened (½ cup usually = 1 stick)
- 1 tablespoon oil (canola, vegetable, grapeseed, or coconut in liquid form)
- 1 ¼ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder (I used dark)
- ¼ teaspoon salt
- ½ cup almonds, chopped
- ¾ cup mini marshmallows
Instructions
- Preheat the oven to 350°F and line your pan with parchment paper. Roughly chop your almonds.½ cup almonds, chopped
- In a large mixing bowl, use a hand mixer on high to combine the softened butter, oil, and sugar for 2-3 minutes to cream together.½ cup unsalted butter, softened, 1 ¼ cups granulated sugar, 1 tablespoon oil
- Add the eggs and vanilla and use the hand mixer on low until combined.2 large eggs, 2 teaspoons vanilla extract
- Mix in flour, cocoa powder, and salt and combine until smooth. Your batter should be light and airy.½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt
- Use a spatula to fold in most of the almonds and marshmallows (keep a handful of each out). Transfer the brownie batter to your prepared pan and use a spatula to spread it out in an even layer. Sprinkle the rest of the nuts and marshmallows sporadically on top. Lightly press the marshmallows down into the batter so they are submerged (this will keep them from burning and make them nice and toasty instead).¾ cup mini marshmallows, ½ cup almonds, chopped
- Bake for 25-30 minutes on the top rack of the oven, until the middle doesn't wobble when shaken. Allow to cool completely before removing from the pan and slicing into 9 or 16 brownies!
Pro Tips
- When the brownies first come out of the oven, they may seem slightly underdone. This is intentional as they will continue to cook as they cool. However, if you are one of those people who prefers the corner pieces and not the ooey-gooey middle bits, leave them in the oven for 5 extra minutes in order to get a crispier treat.
- I like my brownies chunkier, so I use a 9-inch by 9-inch pan or an 8-inch by 8-inch pan. If you want thinner brownies, you can easily use a 13-inch by 9-inch pan. No need to alter the cooking time or anything. I’ve made them in this size pan before, and they are equally delicious.
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