Description
Indulge in these rich, fudgy Rocky Road Brownies, packed with crunchy nuts and fluffy marshmallows for a delightful treat that satisfies every chocolate craving.
Ingredients
Scale
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1/2 cup cocoa powder (unsweetened)
- 1 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract (pure)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1 cup mini marshmallows
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or line it with parchment paper.
- Melt Butter and Mix Sugars: In a large mixing bowl, melt the unsalted butter in the microwave or over low heat. Stir in granulated sugar and brown sugar until combined.
- Add Cocoa Powder and Eggs: Mix in cocoa powder until well-blended. Add eggs one at a time along with vanilla extract, mixing until smooth.
- Incorporate Flour: Gently fold in all-purpose flour until just combined; avoid over-mixing.
- Fold in Nuts and Marshmallows: Add chopped nuts and mini marshmallows to the batter and gently fold to combine.
- Bake: Pour the brownie batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool and Serve: Allow the brownies to cool slightly before cutting into squares. Enjoy warm or at room temperature!
Nutrition
- Serving Size: 1 brownie (50g)
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Substitute walnuts for pecans or add dark chocolate chips for extra richness. A pinch of sea salt on top enhances the flavor profile. For added depth, consider incorporating a splash of espresso into the batter.