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.
Save This Recipe 💌
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!
Jump to:
Why You'll Love This Recipe
- Classic Rocky Road Flavor: The mix of chocolate, marshmallows, and crunchy walnuts is a nostalgic nod to rocky road ice cream, and making them into brownies brings this to a whole new level.
- Rich, Fudgy Texture: Every bite is loaded with decadent chocolate flavor, gooey marshmallows, and crunchy walnuts.
- Festive Appearance: The bright red freeze-dried raspberries give these brownies a festive flair, making them ideal for Christmas, Valentine’s Day, or any special occasion.
Recipe Ingredients
You'll need the following ingredients to make this rocky road brownie recipe:
Ingredient Notes:
- 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 This Rocky Road Brownies Recipe
- Step 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.
- Step 2: Combine the Dry Ingredients: Sift in cocoa powder, oat flour, and sea salt mixing until just combined.
- Step 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.
- Step 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.
- Step 5: Cool: Let the brownies cool completely in the pan on a wire rack. Slice into squares with a sharp knife.
Expert Tips
- Use Room Temperature Ingredients: Ensures the batter mixes evenly for the best texture.
- Don’t Overbake: For fudgy brownies, take them out when the center is slightly underdone—it will set as it cools, and even more after it's been refrigerated.
- Add a Festive Touch: Use freeze-dried raspberries or strawberries for a pop of color that makes these brownies perfect for holidays like Christmas or Valentine’s Day.
Serving Suggestions
- For a Classic Treat: Serve warm with a scoop of vanilla ice cream, chocolate ice cream, or caramel nice cream for the ultimate dessert experience.
- As a Fun Twist: Pair with a drizzle of chocolate ganache or sprinkle of flaky sea salt to elevate the chocolatey flavor.
- On the Go: Pack them in an airtight container for picnics or lunchbox treats along with some chocolate chip peanut butter cookies and chocolate peanut butter rice crispy treats.
Storage Tips
- Room Temperature: Store brownies in an airtight container for up to 2 days.
- Refrigerator: For best results, keep in a sealed container for up to 5 days.
- Freezer: Freeze the full pan of brownies or individually wrapped brownies for up to 2 months. Thaw at room temperature or warm slightly before enjoying.
More Brownie Recipes You'll Love
Recipe
Rocky Road Brownies
Ingredients
Brownie Batter
- ½ cup (80 grams) coconut sugar
- ⅓ cup (107 grams) pure maple syrup, room temperature
- ⅓ cup (73 grams) coconut oil, melted and cooled
- ¼ cup (64 grams) creamy almond butter, room temperature
- 2 flax eggs, 2 tablespoons ground flax + 5 tablespoons warm water, whisk together, set for 15 minutes
- 1 teaspoon pure vanilla extract
- ¾ cup (73 grams) unsweetened cocoa powder
- ⅓ cup (40 grams) oat flour, finely ground
- ¼ teaspoon fine sea salt
Add-ins and Toppings
- ½ cup (59 grams) walnuts, chopped, plus extra for topping
- ½ cup (90 grams) dark chocolate chips, plus extra for topping
- ½ cup (14 grams) freeze-dried raspberries, broken into chunks, plus extra for topping
- 1 cup (100 grams) mini marshmallows*, I use vegan marshmallows
Instructions
- Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside. In a large bowl, whisk together almond butter, coconut sugar, maple syrup, coconut oil, flax eggs, and vanilla extract until smooth.
- Sift in cocoa powder, oat flour, and sea salt mixing until just combined. Fold in the chopped walnuts, chocolate chips, freeze dried raspberries, and half the marshmallows.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula to ensure a smooth base for 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 for 28-32 minutes or until the edges are set but the center is slightly gooey and the toothpick test shows moist crumbs.
- Let the brownies cool completely in the pan on a wire rack. Slice into squares with a sharp knife.
Notes
- Note: Weights for mini marshmallows can vary. Vegan marshmallows weigh more than conventional marshmallows.
- Don’t Overbake: For fudgy brownies, take them out when the center is slightly underdone—it will set as it cools, and even more after it's been refrigerated.
- Add a Festive Touch: Use extra freeze-dried raspberries or strawberries on top for a pop of color that makes these brownies perfect for holidays like Christmas or Valentine’s Day.
- Store brownies in an airtight container for up to 2 days. For best results, refrigerate in a sealed container for up to 5 days.
Leave a Comment