Rocky Road Brownies |Cooking With Amanda

Rocky Road brownies - what happens when a fierce craving for chocolate turns into a sinful, gooey, off-the-charts mess of a brownie. A brownie so ridiculously good you won't be able to shake the urge to sneak another square from the pan.

One of my very favorite ice cream flavors is rocky road. Hello--what's not to love about chocolate, marshmallows, and toasted almonds? I've been thinking about the flavor combination a lot lately. Being the dedicated baker I am, I've been experimenting with the classic flavor combination in the kitchen for the past few weeks and came up with this recipe for rocky road brownies.

Originally, I wanted to make rocky road cookies, but, for some unknown reason, marshmallows and cookies clash. The integrity of the cookie doesn't hold up to the melting of the marshmallow. No matter what I did, the cookie turned into a gooey, sticky mess. So, I moved on to bigger and better things: brownies.

Honestly, I think brownies do the rocky road combo far more justice than a cookie. I used my go-to brownie recipe and loaded the batter with toasted almonds and lots of semi-sweet chocolate chips. Just before the brownies finish baking, I top them a generous helping of mini marshmallows and more toasted almonds and continue to bake the brownies until the marshmallows turn golden and gooey.

My rule is to usually wait for the brownies to cool completely before cutting them into perfect squares, but for these brownies, I let my hair down and threw the rulebook out of the window.

I highly recommend eating these brownies warm. Not straight-out-of-the-pan hot, but definitely while the marshmallows are still oozing and gooey. If you can't get to the brownies while they're still warm, no worries. You can always reheat them in your microwave right before you're ready to stuff them into your face.

These brownies are insanely tasty. They're extremely chocolate-y, super moist, and dripping with toasted marshmallows. Your stomach will love you forever...and so will your friends and family. If you prefer blondies to brownies, try these malted milk Funfetti blondies.

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Rocky Road Brownies Recipe

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Ingredients

2/3 cup bittersweet chocolate chips, melted and cooled
1 stick unsalted butter, melted and cooled
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2/3 cup all-purpose flour, plus 2 tablespoons
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon instant espresso granules
3/4 cup roasted almonds, roasted and divided
1/3 cup semisweet chocolate chips
1 1/2 cups miniature marshmallows

Directions

Preheat the oven to 350°F. Line a 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the parchment paper with non-stick baking spray.
In a small bowl, whisk together flour, cocoa powder, salt, and espresso powder.
In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until slightly pale in color, about 1 minute. Whisk in the melted butter and vanilla extract until combined. Whisk in the chocolate.
Add the flour mixture and stir until thoroughly combined. The batter will be thick.
Gently fold in the chocolate chips and 1/2 cup of the chopped almonds.
Pour the batter into your prepared brownie pan.
Bake for 20 minutes.
Remove the pan from the oven and top with the remaining chopped almonds and mini marshmallows. Return to the oven and bake for an additional 5 minutes.
Allow the brownies to cool in the pan for 15-30 minutes before transferring to a wire rack to cool completely. When the brownies are completely cool, cut into squares with a serrated knife.

Notes

If you want your marshmallows to have that classic toasted taste and appearance, place the pan under the broiler for 20-30 seconds. You want to keep them under the broiler just long enough for the marshmallows to turn a pale shade of golden brown. Keep a close eye on them.