Rocky Road Brownies are fudgy brownies with gooey chocolate and pecan pieces throughout. Each bite has pockets of gooey chocolate and pecans! Before the brownies are baked, marshmallow fluff is swirled on top of the batter!
These gooey rocky road brownies remind me of summer! They only take 20 minutes to make with no electric mixer required.
Before the brownies are baked, they are swirled with marshmallow fluff and sprinkled with extra pecans and chocolate chips.
If you love rocky road, you will love these brownies!
For more fudgy brownie recipes, try Fudgy M&M Brownies, Fudgy Oreo Brownies, and Condensed Milk Brownies.
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Why this recipe works
Chocolate, chocolate, chocolate – This recipe has melted dark chocolate, cocoa powder, and chocolate chips! They’re so fudgy!
Rocky road – These brownies have chopped pecans and chocolate chips inside. Marshmallow fluff is swirled on top before baking!
Easy to make – These brownies come together in 20 minutes and all you need is a bowl, a whisk, and a spatula.
Ingredients Notes
Full recipe and measurements available in recipe card below
Butter – I always use unsalted. This will be melted.
Chocolate chips – I used semi-sweet chocolate chips, but dark chocolate works as well. Milk or white chocolate would be to sweet in my opinion.
Cocoa powder – Unsweetened cocoa powder is used. Make sure you use a high quality one like Hershey’s or Ghiradelli’s.
Chocolate bar – Dark chocolate is melted and used in this recipe. This helps balance the sweetness from the sugar and marshmallows. You can also melt down semi-sweet chocolate chips, but it will be sweeter.
Marshmallow fluff – Marshmallow fluff or marshmallow creme works!
Oil – I used canola oil, but vegetable works too.
Step by step instructions
Here is how to make and bake these rocky road brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Whisk butter and chocolate. In a small heat-proof bowl, whisk your hot melted butter with dark chocolate. This should melt the chocolate, and the mixture should become smooth and glossy.
If it doesn’t, place back into the microwave for 10 second intervals.
Step 2 – Mix wet ingredients. In a separate bowl, whisk together eggs, egg yolk, brown sugar, white sugar, oil, and vanilla. Whisk for 3-4 minutes or until bubbles form.
Step 3 – Mix together. Take the chocolate butter mixture and pour into the large bowl. Using a spatula, gently fold these two together until combined.
Step 4 – Add dry ingredients. Toss in flour, cocoa powder, and salt. Fold until no dry ingredient streaks appear.
Step 5 – Toss in add-ins. Add in the pecans and chocolate chips and fold into the batter.
Step 6 – Spread and swirl. Transfer the batter into the prepared pan and spread evenly. Drop tablespoon’s of marshmallow fluff on top and swirl in. Sprinkle extra chocolate chips and pecans on top.
Step 7 – Bake. Bake for 25-30 minutes, a toothpick inserted will come out with some crumbs. Allow to cool, slice, and enjoy!
Expert Baking Tips
- Use a gram scale for most accurate measurements!
- The brownies should be slightly underdone, because they will continue to cook as they cool. If they’re over-baked, they will be tough and not fudgy.
- Don’t swirl the marshmallow fluff on the sides of the pan or else it’ll be tough to remove.
- For easy removal of the brownies, line the bottom and 2 sides of the pan with parchment paper. Grease the other two sides with oil.
FAQ
Why did my brownies sink?
This is because they were underbaked. You’ll know the brownies are ready when a toothpick inserted comes out with a few moist crumbs, but not wet. If they’re wet, bake another 5-10 more minutes in the oven.
Can I double this recipe?
Yes! Double the recipe in a 9×13 pan. Keep an eye on the time as it’ll differ.
Recipe Video
Storing and freezing
Store the marshmallow brownies at room temperature for up to 5 days.
I wouldn’t recommend freezing these brownies.
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Rocky Road Brownies
Ingredients
- 1/4 cup canola oil
- 1/3 cup white sugar
- 1/2 cup dark brown sugar
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1/2 cup dark chocolate (4 oz)
- 3/4 cups butter melted
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup cocoa powder
- 1/2 cup marshmallow fluff
- 1/3 cup pecans chopped
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350℉/180℃ and line an 8×8 square pan with parchment paper. Set aside.
- Melt the butter over low heat. As it melts, prep the rest of your ingredients. Once melted and hot, add in the dark chocolate and whisk until smooth.3/4 cups butter, 1/2 cup dark chocolate (4 oz)
- In a seperate large bowl, whisk together eggs, egg yolk, oil, brown sugar, white sugar, and vanilla. Whisk until everything is well combined. There will be grains from the sugars, that is ok.1/4 cup canola oil, 1/3 cup white sugar, 1/2 cup dark brown sugar, 2 eggs, 1 egg yolk, 1 tbsp vanilla
- Add the butter chocolate mixture into the egg mixture. Gently fold these together until it's a paler brown colour.
- Toss in the flour, cocoa powder, and salt. Mix until no dry streaks appear.1/2 cup all-purpose flour, 1/2 tsp salt, 1/3 cup cocoa powder
- Add in the pecans and chocolate and continue mixing.1/3 cup pecans, 1/3 cup chocolate chips
- Transfer the batter into the prepared square pan and spread out evenly. Dollop marshmallow fluff on top of the brownie batter and swirl it in using a toothpick. Sprinkle more pecans and chocolate on top of desired.1/2 cup marshmallow fluff
- Bake the brownies for 25-32 minutes. Mine took 32 minutes. The brownies are ready when a toothpick inserted will have crumbs on it, but not be wet with batter.
- Slightly open your oven door and allow the hot air to escape for 10 minutes before removing the brownies completely and allowing them to cool on your counter. Once cooled, slice and enjoy!
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