Grown Up Rocky Road Brownies
Elevate your dessert game with these indulgent Grown Up Rocky Road Brownies—a sophisticated twist on a nostalgic favorite! Rich and fudgy cocoa brownies form the base, infused with decadent dark chocolate, aromatic espresso powder, and a perfect balance of granulated and brown sugars for depth and sweetness. As they bake to gooey perfection, a delightful rocky road topping of golden-toasted mini marshmallows, crunchy roasted almonds, buttery pecans, and melty dark chocolate chips is added for irresistible texture and flavor. Ideal for dinner parties, holiday gatherings, or as a decadent treat for yourself, these brownies offer a luxurious blend of bold flavors and textures in every bite. Perfectly portioned into 12 servings, they’re a show-stopping dessert that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 200 grams Dark chocolate (70% cocoa or higher), chopped
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Espresso powder
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1.5 cups Mini marshmallows
- 0.75 cup Roasted almonds, chopped
- 0.75 cup Pecans, chopped
- 0.5 cup Dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Melt the butter and chopped dark chocolate together in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let cool slightly.
In a medium mixing bowl, combine the granulated sugar and brown sugar. Stir in the melted chocolate mixture until well incorporated.
Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract and espresso powder.
Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Spread the brownie batter evenly into the prepared pan. Bake for 25 minutes or until the brownies are just set in the center but still fudgy.
Remove the pan from the oven and sprinkle the mini marshmallows, chopped almonds, pecans, and dark chocolate chips evenly over the top.
Place the pan back in the oven and bake for an additional 8-10 minutes, or until the marshmallows are golden and puffed.
Let the brownies cool in the pan for at least 30 minutes before using the parchment overhang to lift them out onto a cutting board.
Slice into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 37.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
