We’re elevating the classic Rocky Road ice cream into a tray of irresistible rocky road brownies. Fudgy brownie base, a molten marshmallow layer, and a crunchy almond ganache come together in one bowl with no mixer in under an hour.
As a former pastry chef, I’m always reimagining familiar flavors. Rocky Road caught my eye and inspired these brownies—everything you love about the ice cream transformed into a rich, shareable bar.
Like my s’mores brownies, these rocky road brownies are perfect for summer cookouts, holiday gatherings, or a cozy weeknight dessert. Expect deep chocolate flavor, pillowy marshmallows, and crunchy almonds layered over a fudgy brownie.
Serve warm with a scoop of vanilla or Rocky Road ice cream for the ultimate treat.
Table of Contents
Tips for Baking This Brownie Recipe
Use a kitchen scale. Weighing ingredients is the best way to avoid dry, crumbly brownies. Too much flour is the most common culprit when texture goes wrong.
Chill before cutting. The almond ganache stays soft at room temperature, which makes clean slicing difficult. Refrigerate the pan for about an hour so the ganache firms and you can cut neat squares.
Use a metal baking pan. Metal pans conduct heat consistently and give a predictable bake time. Glass or ceramic will often require longer baking.
Serve with ice cream. A scoop of vanilla, chocolate, or Rocky Road ice cream takes these brownies over the top.
Ingredient Notes and Substitutions
Marshmallows: Mini marshmallows melt quickly without browning and create the best gooey layer. If you only have large marshmallows, chop them into small pieces so they melt more evenly.
Chocolate chips: Semi-sweet chips give balanced sweetness. Use bittersweet or dark chocolate for a less sweet, more intense chocolate flavor.
Cocoa powder: Dutch-processed cocoa adds richness; regular unsweetened cocoa can be used if needed.
Almonds: Chopped raw almonds add the classic Rocky Road crunch. Swap walnuts or peanuts, or omit the nuts entirely if preferred.
Recipe Instructions
Step 1: Whisk the wet ingredients. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until combined.
Step 2: Add the chocolate mixture. Melt the butter and chocolate together, whisk in the cocoa powder, then slowly stream this warm mixture into the bowl, whisking until smooth.
Step 3: Fold in the dry ingredients. Use a rubber spatula to fold in the flour and salt. Stir just until combined—overmixing will toughen the brownies.
Step 4: Bake and add marshmallows. Pour the batter into a prepared 8×8 pan lined with parchment. Bake until a toothpick comes out with a few moist crumbs, about 25–30 minutes. Immediately spread mini marshmallows over the hot brownies and return to the oven for about 3 minutes to puff and soften them. Transfer the pan to a wire rack to cool.
Step 5: Make the almond ganache. Heat the cream until it’s just about to boil, pour it over the chocolate chips, let sit for a minute, then stir until smooth. Fold in the chopped almonds, let cool briefly, then gently spread the ganache over the marshmallow layer.
Step 6: Cool, chill, and cut. Allow the pan to cool completely at room temperature, then chill in the refrigerator for about an hour so the ganache firms. For tidy slices, use a sharp knife and wipe it clean between cuts. Cut into 9–16 squares, depending on desired portion size.
Storage and Freezing
Storage: Keep leftover brownies in an airtight container at room temperature for 2–3 days.
Freezing: Freeze in an airtight container or freezer bag for 1–2 weeks. Note: the marshmallow texture may change after freezing.
FAQs
Rocky Road is a chocolate ice cream that includes marshmallow pieces and nuts, balancing creamy chocolate with sweet marshmallow and crunchy nuts.
Yes. Cut large marshmallows into several pieces so they melt more evenly and create a gooey layer similar to minis.
Yes. Follow the box directions for the batter, then add the marshmallow and almond ganache steps as described.
Chill the pan until the ganache sets, then use a sharp knife, wiping it clean between cuts, to slice neat squares.
More Brownie Recipes
- M&M brownies
- Miso brownies
- Birthday cake brownies
- Oreo brownies
If you try this recipe, please share how it turned out in the comments—I love hearing from readers. If you post photos, tag the creator on social media so they can see your results.
Rocky Road Brownies
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Equipment
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metal 8×8 square baking pan
Ingredients
Brownie Batter
- 10 tablespoons unsalted butter
- 3/4 cup + 2 tablespoons semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch processed cocoa powder
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon fine sea salt
- 1/3 cup semi-sweet chocolate chips (optional)
- 3 cups mini marshmallows
Almond Ganache
- 4 tablespoons heavy cream
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup chopped raw almonds
Instructions
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Preheat the oven to 350°F (180°C). Line an 8×8 square pan with parchment paper, leaving sides to lift the brownies out easily.
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Melt the butter and chocolate chips together, stirring every 20–30 seconds, until smooth. Whisk in the cocoa powder and set aside.
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Whisk the brown sugar, granulated sugar, eggs, egg yolk, and vanilla in a large bowl. Stream in the melted chocolate mixture and whisk until combined. Fold in flour, salt, and optional chocolate chips—do not overmix.
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Pour batter into the prepared pan and bake 25–30 minutes, until a toothpick has a few moist crumbs. Immediately top with mini marshmallows and return to the oven for about 3 minutes to puff them. Transfer to a wire rack to cool.
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Heat the cream until just about to boil, pour over the chocolate chips, let sit for a minute, then stir until smooth. Stir in the chopped almonds, cool briefly, and spread gently over the marshmallows. Let cool, then chill in the fridge for 1 hour before cutting for clean slices.
Video
Notes
Use a light-colored metal pan. Different pans bake differently; metal offers consistent results.
Cut with a sharp knife. Wipe the knife between cuts for clean slices.
Storage: Store in an airtight container at room temperature for 2–3 days or freeze for up to 1 month. Frozen marshmallows may lose some of their gooey texture.
Substitutions: Swap or omit nuts to suit preferences.
Nutrition information is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
Trusted, tested recipes deliver reliable results—this one was developed and tested by the author.