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Lady Behind the Curtain

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Rocky Road Brownies

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Rocky Road Brownies: These brownies are a cousin to the Mississippi Mud Cake with a dense chocolate brownie base covered with melted marshmallows and warm chocolate glaze. Sheet pan desserts are super easy to make and perfect for potlucks.

Rocky Road Brownies
These dense and decadent Rocky Road Brownies will remind you of sitting around the campfire. With a rich chocolate brownie base, toasted marshmallows and a gooey warm chocolate glaze all you need is a big glass of milk, cozy fire and you’re set for chocolate heaven.

How to Get a Rich Chocolate Flavor in Your Brownies

Rocky Road Brownies
There are a couple of things you can do to really drive home the chocolate flavor of your brownies. 1. DARK CHOCOLATE: Use dark chocolate unsweetened cocoa powder. Hershey’s has a nice special dark cocoa that I love. You can also use a Dutch cocoa powder. Ghirardelli has a nice one. 2. ESPRESSO POWDER: Even though this recipe doesn’t call for espresso powder I often use it anyway. Stir a teaspoon into your chocolate cake, cupcake or brownie batter. The dark, rich notes from the espresso powder trick you into tasting a darker, richer chocolate flavor. YOU WON’T TASTE THE COFFEE.

HOW TO MAKE ROCKY ROAD BROWNIES

Rocky Road Brownies
If you love Mississippi Mud Cake then you are going to love these incredible Rocky Road Brownies.

BROWNIE BATTER: In a large bowl, combine melted butter, sugar, cocoa, eggs, vanilla and salt. Beat until combine, gradually add flour. Stir in toasted pecans. Bake at 350° for 30 minutes.

MARSHMALLOWS: Remove brownies from the oven and sprinkle marshmallow all over , completely covering it. Return to the oven ( at 350°) and bake until puffed and lightly browned.

WARM CHOCOLATE GLAZE: In a saucepan, combine butter and cream over medium heat. Stirring until butter melts. Add chocolate, stir until melted and smooth. Drizzle over warm brownies.

How to Toast Pecans

Pecans are delicious all on their own. Elevate the flavor even more by toasting them. Add more flavor, crunch and aroma to all your favorite recipes. Toasting pecans can be done in the oven or stove top. This illustration is for a stove top.

The Best Soft and Thick Chocolate Chip Cookies
Pour pecans in a dry skillet. Heat on medium high.
The Best Soft and Thick Chocolate Chip Cookies
Stir frequently, keep a close eye on them, this will only take a few minutes.
The Best Soft and Thick Chocolate Chip Cookies
When you can smell them and see a few brown spots the pecans are done (about 5 minutes)!

The Secret to Making Delicious Rocky Road Brownies

Rocky Road Brownies
Along with techniques, INGREDIENTS are a key factor to a good rich chocolate brownie

BUTTER VS MARGARINE

Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.

  1. FLAVOR: Butter provides a rich flavor. BAKERS TIP: Always use unsalted butter when baking. You want to be in control of how much salt is in your recipe.
  2. FAT CONTENT: Margarine contains more water and less fat, which makes for thin cookies that spread out while baking.

High Quality Cocoa Powder

Rocky Road Brownies
The type of cocoa plays a major roll in these brownies. The quality of chocolate you use also makes a world of a difference in the final outcome of your brownies. Not only does good quality chocolate just taste better, but it also blends seamlessly into the batter. If you want top-notch brownies, I recommend using Ghirardelli Dutch Cocoa or Hershey’s Special Dark Cocoa. These brands can be found in most grocery stores on the baking isle. CHOCOLATE CHIPS: It’s also important to choose good quality chocolate chips when making the warm chocolate glaze. I like to use Ghirardelli semisweet chocolate chips.

STORING

Rocky Road Brownies

STORAGE: You should be fine storing this at room temperature as long as it is tightly covered so that it doesn’t dry out. If you want to store it, covered, in the fridge that would be good too, especially in the summertime.

FREEZE: You can freeze these yummy brownies for later.  Let it cool in the fridge for several hours before freezing. Wrap it tightly with plastic wrap and again with foil level and freeze for 1-2 months. Before serving make sure to let it thaw for about an hour.

MORE BROWNIE RECIPES

GOOEY HOMEMADE BROWN BUTTER BROWNIES 2. SEMI HOMEMADE SALTED CARAMEL BROWNIES 3. CHEWY PEANUT BRITTLE BROWNIES 4. CHERRY CABERNET BROWNIES
Rocky Road Brownies
Rocky Road Brownies

Rocky Road Brownies

Yield: 12 Large Pieces

Treat your guests, take to a barbeque or potluck. Whichever you choose, these delicious brownies will be a huge hit.

Ingredients

For the Brownies:

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup toasted pecans, chopped
  • 1 (10.5 ounce) bag mini marshmallows

For the Warm Chocolate Glaze:

  • ½ cup unsalted butter
  • ½ cup heavy whipping cream
  • 1 cup semisweet chocolate chips
  • 1 cup toasted pecans, chopped

Instructions

For the Brownies:

  1. Preheat oven to 350°.
  2. Spray a 9x13 inch baking dish with baking spray with flour.
  3. In a large bowl combine melted butter, sugar, cocoa, vanilla and salt.
  4. Beat on medium until butter has cooled, add eggs and continue mixing until combined.
  5. Gradually add flour, beating to combine.
  6. Stir in pecans.
  7. Bake 30-35 minutes or until a wooden toothpick inserted into the center comes out clean.
  8. Remove from the oven, top with marshmallows, return to the oven and bake until marshmallows are puffed and lightly browned (about 5-7 minutes).
  9. Remove from oven and let cool 5 minutes.
  10. Drizzle warm chocolate glaze over warm brownies and sprinkle with remaining pecans.
  11. Let cool completely in pan before serving.

For the Warm Chocolate Glaze:

  1. In a medium saucepan, combine the butter and cream.
  2. Heat on medium, stirring until butter is melted, add chocolate, stirring until melted and smooth.

Notes

STORAGE: You should be fine storing this at room temperature as long as it is tightly covered so that it doesn’t dry out. If you want to store it, covered, in the fridge that would be good too, especially in the summertime.

FREEZE: You can freeze these yummy brownies for later.  Let it cool in the fridge for several hours before freezing. Wrap it tightly with plastic wrap and again with foil level and freeze for 1-2 months. Before serving make sure to let it thaw for about an hour.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl
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Rocky Road Brownies

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