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Rocky Road Brownies

Rocky Road Brownies

Carrie @ poet in the pantry
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Servings 12


  • 1 cup 16 Tablespoons Kerrygold butter, cut into 16 pieces
  • 4 oz bittersweet chocolate chopped (I used Ghirardelli, which is 60% cacao)
  • 4 oz unsweetened baking chocolate chopped roughly
  • 2 cups granulated sugar
  • 1 cup light brown sugar lightly packed
  • 5 large cage-free eggs
  • 1 Tablespoon vanilla extract
  • 1 1/4 teaspoons kosher salt
  • cups all-purpose flour
  • 1 cup milk chocolate chips
  • 1 cup toasted almonds chopped roughly
  • 1 cup mini marshmallows


  • Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 baking dish with coconut oil or butter, line with parchment paper, and set aside.
  • In a microwave safe bowl, heat the butter, bittersweet, and unsweetened baking chocolate at 50% power for 30 second intervals, stirring in between, until the chocolate is all melted (this is slow going, but it keeps you from accidentally seizing the chocolate). Set aside.
  • In the bowl of a stand mixer, combine the sugars, eggs, and vanilla extract. Beat at medium speed for 3-5 minutes, or until lifting the paddle from the bowl produces distinct ribbons.
  • On low speed, beat in the slightly cooled melted chocolate.
  • Add the salt and flour, mixing only until just combined.
  • Remove bowl from mixer and gently fold in the chocolate chips and nuts.
  • Spread into the prepared baking dish and bake for 30 minutes.
  • Sprinkle marshmallows over the top and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out slightly moist. If the marshmallows aren't browned enough for your taste, you can place the brownies under the broiler for a couple of minutes to toast them.
  • Cool on a wire rack for at least an hour (preferably until completely cool) before slicing and serving.


*To toast the almonds, spread them on a baking sheet and pop them in the preheated oven while you’re working on the other preparations for about 10 minutes, or until they're fragrant. Be careful not to burn.
*Be sure the brownies are fully-cooled before you grip the parchment paper and yank them out. Otherwise, you'll be eating brownie trifle.
*If you’re impatient, you can pop the brownies in the freezer to cool faster. Frozen brownies, by the way, are actually really easy to cut.