Wednesday, August 26, 2020

Funny story – the first time I made these Rocky Road Brownies I tried to be all fancy and put more marshmallows on top at the end and then put them under the broiler for that ‘toasted marshmallow aesthetic’….. aaaand they caught on fire. So don’t do that. (Although I do want to get one of these so I can properly scorch things like Crème Brûlée and such).


  • 1 1/2 sticks unsalted butter (softened)
  • 1 1/2 cups sugar
  • 4 eggs (Room Temp!)
  • 1 Cup Flour
  • 1/4 Cup Cocoa
    I get this stuff at Grocery Outlet, it’s amazing
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract (or Vanilla Paste)
  • 2 Cups Mini Marshmallows
  • 1 Cup Chocolate Chips (use the good stuff!)
  • 1/2 Cup Chopped Pecans


Preheat oven to 350 degrees. Line a 13 x 9″ baking pan with parchment, and grease the parchment.

Combine the flour, cocoa, salt and baking powder in a bowl, and whisk together thoroughly.

Using a handmixer, cream the butter and sugar in a large bowl until combined. Add the eggs and vanilla and beat until nice and creamy.

Fold in the flour mixture, and then mix until well combined.

Now you’ll want to fold in the marshmallows, chocolate chips, and pecans. Mix by hand until the goodies are all evenly distributed.

Pour into the baking pan and smooth a bit so the batter is level.

Bake until a tester comes out clean – in my case it took about 45 minutes or so. Notice that the marshmallows kind of melt into these rocky road brownies… but you’ll still notice that they have that awesome rocky road taste. You’ll want to let this cool a bit before tearing into it, as it will set and be much easier to cut into pieces (but feel free to nom as you please, I won’t judge).


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