Rocky Road Brownies with Marshmallows

Rocky Road Brownies combine rich, fudgy chocolate with gooey marshmallows, crunchy walnuts, and a pop of freeze-dried raspberries. They're inspired by the classic ice cream flavor and bring that deliciousness into a decadent dessert.

If you're a fan of regular brownies, these rocky road brownies are the ultimate treat and the perfect brownie to satisfy your cravings.

They're not only delicious but also look festive, making them a perfect treat for Christmas, Valentine's Day, or any celebration. The bright red raspberries add a splash of color against the dark chocolate, creating a gluten-free dessert that's as beautiful as it is indulgent.

Baking these brownies instantly filled my kitchen with the smell of chocolatey goodness, just like these fudgy homemade brownies, making them an irresistible dessert for family gatherings, birthdays, or just because!

I love how the marshmallows puff puff up golden brown, while the walnuts and freeze-dried raspberries add layers of texture and flavor.

These brownies are the perfect balance of soft, chewy, and crunchy, bringing the classic rocky road flavor into a baked form. And the best part? They're easy to make with pantry staples, no brownie mix, or fancy equipment required, and they're dairy-free. Let's bake some magic!

Ingredients Needed for Rocky Road Brownies

You'll need the following ingredients to make this rocky road brownie recipe:

• Creamy Almond Butter: Adds moisture and richness to the brownie base. Substitute with peanut butter if preferred.
• Coconut Oil: Helps create a fudgy texture. Can be swapped for melted butter if needed.
• Coconut Sugar: Gives a caramel-like sweetness and blends beautifully with cocoa powder.
• Pure Maple Syrup: Adds a touch of natural sweetness and helps bind the ingredients.
• Unsweetened Cocoa Powder: The star ingredient for that deep chocolate flavor.
• Oat Flour: Makes these brownies naturally gluten-free.
• Flax Eggs: Helps bind the batter and create structure. Substitute with two room temperature large eggs.
• Pure Vanilla Extract: Adds warmth and enhances the chocolate flavor.
• Fine Sea Salt: Balances the sweetness and deepens the flavors.
• Chopped Walnuts: Provides a satisfying crunch. Swap with crunchy almonds or pecans if you prefer.
• Chocolate Chips: Adds melty chocolate goodness throughout the brownies. I use vegan dark chocolate chips. 
• Mini Marshmallows: These squishy marshmallows will toast to gooey perfection in the oven. 
• Freeze-Dried Raspberries: Perfect for a tart contrast to the sweetness.

See recipe card below for all ingredients and quantities.

How to Make Rocky Road Brownies with Marshmallows

1. Combine the Wet Ingredients: In a large bowl, whisk together almond butter, coconut sugar, maple syrup, coconut oil, flax eggs, and vanilla extract until smooth.
   

2. Combine the Dry Ingredients: Sift in cocoa powder, oat flour, and sea salt mixing until just combined.

3. Mix in Add-ins: Fold in the chopped walnuts, chocolate chips, freeze dried raspberries, and half the marshmallows. Pour the brownie batter into an 8-inch square parchment lined baking pan, spreading it evenly with a spatula to ensure a smooth base for the toppings.

4. Add the Toppings: On top of the brownies add the other half of marshmallows and extra walnuts, chocolate chips and freeze-dried raspberries. Lightly press the topping into the brownie batter just until the toppings stick to the batter.
   Bake brownies in 325°F preheated oven for 28-32 minutes or until the edges are set but the center is slightly gooey and the toothpick test shows moist crumbs.

5. Cool: Let the brownies cool completely in the pan on a wire rack. Slice into squares with a sharp knife.