Decadent Rocky Road Brownies with Marshmallows and Nuts

Chocolate lovers will swoon over these rich Rocky Road Brownies, finished with toasted almonds, chocolate chips, and swirls of marshmallow fluff for a fudgy, nostalgic treat.

Why we love these Rocky Road Brownies

• Deep, chocolatey brownies are always a crowd-pleaser. Adding marshmallow fluff and almonds gives them texture and a playful twist that disappears fast at our house.
• These brownies are straightforward to prepare from scratch, yet flexible enough to be adapted as a semi-homemade option using boxed brownie mix.
• The recipe scales easily: double it for a 9×13 pan to feed a crowd, making it perfect for potlucks, game days, or any gathering where you want a show-stopping dessert.

Ingredients you’ll need

Dry ingredients: all-purpose flour, baking powder, a pinch of salt, granulated sugar, and unsweetened cocoa powder.

Wet ingredients: vegetable oil, eggs, and vanilla extract.

Toppings: marshmallow fluff, chocolate chips (milk, semi-sweet, or dark), and sliced or chopped almonds. These components create the classic rocky road contrast of chewy, crunchy, and gooey.

How to make Rocky Road Brownies

Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan with non-stick spray; lining the pan with parchment paper (greased) makes it easier to lift the brownies out after baking.

Step 2: Whisk the flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat together the vegetable oil, eggs, vanilla, sugar, and cocoa powder until smooth. Fold the dry ingredients into the wet until just combined—don’t overmix.

Step 3: Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of marshmallow fluff across the surface, then use a butter knife to swirl the fluff into the batter for a marbled effect. Sprinkle chocolate chips and almonds evenly over the top.

Step 4: Bake for about 20 minutes, until the edges start to pull away from the pan and the center is nearly set. Remove from the oven and cool on a wire rack for at least 10 minutes before cutting into squares. Serve warm or at room temperature.

Tips & tricks

• Line the pan with parchment paper leaving a bit hanging over the sides and grease it. This makes removing the cooled brownies simple and neat.
• For a semi-homemade shortcut, prepare boxed brownie mix according to package directions, then add the marshmallow fluff, chips, and nuts as described before baking.
• No almonds? Swap in chopped pecans, peanuts, or hazelnuts—any will add a satisfying crunch.
• Cut to fit the occasion. For potlucks, slice into a 4×4 grid (16 squares); for larger servings at home, a 3×3 grid (9 squares) works well.

Recipe FAQ

Can I add marshmallows to brownie mix?

Don’t stir full marshmallows into the batter—large marshmallows tend to melt into gummy pockets. Instead, use one of these approaches:

• Swirl marshmallow fluff into the top of the batter before baking (as this recipe does).
• Sprinkle mini marshmallows on during the last 5 minutes of baking so they soften but don’t fully melt.
• For a toasted finish, add marshmallows to the baked brownies and briefly broil to brown them—watch closely to prevent burning.

How long can brownies sit out?

Store brownies in an airtight container at room temperature for 3–4 days. Refrigerate for up to a week to extend freshness.

Other recipes you may like

• Brownie Balls
• Rolo Brownie Pizza
• Homemade Brownie Mix
• Rocky Road Candy Bites
• Homemade Chocolate Cake