Rocky Road Brownies are loaded with chopped walnuts and stuffed with mini marshmallows to create the fudgiest, most sinfully delicious brownies you’ve ever had the joy of tasting.
And I say this as someone who 1) doesn’t like nuts in brownies, and 2) doesn’t like marshmallows.
Why are Rocky Road Brownies the book-inspired recipe for Going to Maine?
Something I learned from Going to Maine: All The Ways to Fall on the Appalachian Trail? The dining options along the Appalachian Trail are pretty grim.
There obviously aren’t restaurants along the trail – you often have to hike off-course for at least a mile to find something in a town – which means it’s up to you to bring your own food.
Umm, your own food that doesn’t require refrigeration or fancy cooking. We’re talking a lot of dehydrated food and packets of tuna or chicken, granola bars, fruit…
Which is why I was so excited when a hiker made Campfire Brownies one night. Thank god, I thought. I can work with brownies.
While Campfire Brownies are their own unique dessert, I decided to make Rocky Road Brownies as Going to Maine‘s book-inspired recipe. Because a lot of the terrain that memoir author Brooks hikes is pretty damn difficult.
It’s a rocky road, friends. Get it???
Rocky Road Brownies, with their lightly toasted marshmallow topping, also reminded me a lot of s’mores, which are another great hiking/campfire treat.
Why I love Rocky Road Brownies
Like I said earlier, I don’t really like marshmallows. The texture freaks me out, and I don’t think they have much taste.
And, I usually don’t like nuts in my brownies; all that protein just gets in the way of the carbs.
These Rocky Road Brownies have me questioning all my baking beliefs. Because I love them, nuts and marshmallows and all.
I folded mini marshmallows and chopped walnuts into the brownie batter, thinking that I’d get some stringy marshmallow goodness in the brownies.
But, that didn’t happen.
You know what did happen? The marshmallows melted into the brownies, making the fudgiest, most decadent brownies I have ever tasted.
Like, these Rocky Road Brownies taste like the Ghirardelli boxed mix brownies. They are that chocolatey and rich.
The melted ‘mallows added some extra sweetness, but that’s all held in check by the earthiness of the walnuts mixed in.
All in all, these brownies are a delightful bite.
And, of course, we topped the Rocky Road Brownies off with more mini marshmallows, walnuts, and some mini chocolate chips during the last few minutes of the bake.
The marshmallow topping poofs up to create these cobwebby pockets of sugar when you take a bite. It’s awesome.
What do you serve with Rocky Road Brownies?
Rocky Road Brownies are delicious served with whizz of whipped cream or a scoop of vanilla ice cream. I recommend eating the brownies after they’ve cooled down slightly but are still pretty warm so you can that “cheese-pull” effect with the marshmallow topping!
For an extravagant Brownie Sundae, top the brownies with Mint Chocolate Chip Ice Cream and homemade hot fudge.
You could even make some Hot Chocolate Ice Cream if you can’t get enough chocolate and marshmallows.
This dessert is the perfect treat after a summer day spent eating Grilled Firehouse Chicken Wings and Lobster Tortellini Salad, or while huddled around a campfire after a cozy supper of Cincinnati Chili or One Pot Cheeseburger Pasta.
Can’t get enough brownies? Check out my recipes for Pumpkin Swirl Brownies, Red Velvet Brownies, and Christmas Spice Brownies.
Rocky Road Brownies
Ingredients
ROCKY ROAD BROWNIE INGREDIENTS
- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 1/2 tsp vanilla extract
- 3 eggs, at room temperature
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shelled walnuts, chopped
- 1/2 cup mini marshmallows
ROCKY ROAD BROWNIE TOPPING INGREDIENTS
- 1/2 cup shelled walnuts, roughly chopped
- generous 1/2 cup mini marshmallows
- 1/4 cup semi-sweet mini chocolate chips
Instructions
PREP INSTRUCTIONS
- Preheat oven to 350F.
- Spray an 8×8 baking pan with baking spray and line with parchment on all sides. DON'T SKIP THIS STEP OR MARSHMALLOWS WILL STICK TO PAN. Set aside.
- Melt the butter and set aside to cool slightly.
- Chop the ½ cup of BROWNIE nuts into small pieces and set aside.
- Chop the ½ cup of TOPPING nuts into large pieces and set aside.
BAKING INSTRUCTIONS
- In a large bowl, whisk the melted butter and granulated sugar together until completely blended.
- Whisk in the eggs, one at a time, and the vanilla extract until all ingredients are combined. The mixture should be thick and bright yellow. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Sift dry ingredients into the wet ingredients in small amounts, gently stirring with a wooden spoon or spatula between additions until all ingredients are completely combined.
- Fold the ½ cup of BROWNIE mini marshmallows and the ½ cup of BROWNIE chopped nuts into the brownie batter using a few swift strokes.
- Pour the brownie batter into the prepared baking pan and bake at 350F for 30 minutes, until brownies are almost done.
- Remove the brownies from the oven and sprinkle the ½ cup of TOPPING chopped nuts, ½ cup of TOPPING mini marshmallows, and the chocolate chips over the top of the brownies.
- Return brownies to oven and bake for 3-5 more minutes, until the marshmallow topping is poofed and lightly brown. Watch it carefully – don’t let it burn!
- Remove Rocky Road Brownies from the oven and let cool slightly before serving.
