Ultimate Fudgy Rocky Road Brownies
Indulge your sweet tooth with these *Ultimate Fudgy Rocky Road Brownies*, the perfect treat for chocolate lovers and texture enthusiasts alike. Featuring a decadently rich brownie base made with melted butter, semi-sweet chocolate, and a hint of cocoa powder, these brownies are loaded with gooey marshmallows, crunchy pecans or walnuts, and melty dark chocolate chunks for the ultimate rocky road experience. With their irresistibly moist and fudgy interior, these brownies are as delightful to eat as they are easy to make, requiring just 15 minutes of prep and a few simple steps. Perfect for potlucks, parties, or a special weeknight dessert, this recipe strikes the ideal balance between indulgence and simplicity. Serve these brownies warm for a melty chocolate effect or enjoy them at room temperature for the perfectly set rocky road layers!
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Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 100 grams mini marshmallows
- 80 grams chopped pecans or walnuts
- 100 grams dark chocolate chunks
Directions
Step 1
Preheat your oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the semi-sweet chocolate chips until fully melted and smooth. Set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and light brown sugar. Add the eggs one at a time, whisking well to incorporate after each addition.
Step 4
Stir in the vanilla extract, then slowly mix in the slightly cooled chocolate mixture until smooth and glossy.
Step 5
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 6
Pour the brownie batter into the prepared baking pan and spread it evenly.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 8
Remove the brownies from the oven and immediately sprinkle the mini marshmallows, chopped pecans or walnuts, and dark chocolate chunks evenly over the top.
Step 9
Return the pan to the oven for an additional 3-5 minutes, or until the marshmallows are slightly puffed and toasted.
Step 10
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Slice into 12 squares and serve.
Nutrition Facts
| Serving size | (1261.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5485.7 |
| Total Fat 306.9g | 0% |
| Saturated Fat 149.7g | 0% |
| Cholesterol 934.4mg | 0% |
| Sodium 1541.0mg | 0% |
| Total Carbohydrate 700.2g | 0% |
| Dietary Fiber 43.0g | 0% |
| Total Sugars 516.1g | |
| Protein 65.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 365.4mg | 0% |
| Iron 32.0mg | 0% |
| Potassium 2003.5mg | 0% |
Source of Calories