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–+ servings

Rocky Road Brownies

Ania
Rocky Road Brownies are fudgy brownies with gooey chocolate chips and pecan pieces throughout. Before the brownies are baked, marshmallow fluff is swirled on top of the batter!
5 from 3 votes

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350℉/180℃ and line an 8x8 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
  • 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 semi-sweet 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!