These Triple Chocolate Rocky Road Brownies are made with chocolate marshmallows and chocolate-covered almonds. The marshmallows melt into the batter, leaving gooey pockets of chocolate, while the chocolate around the almonds liquefies, giving you melted chocolate and crunchy almond in each bite.
Real talk. These brownies taste awesome, but they’re kind of ugly.
Shhh, shhh. No need to tell one of those nice little white lies. I have eyes, you know.
You might have to make these for your favorite friends, the ones who have seen you ugly-cry with makeup running down your face, the ones who have gone with you to the grocery store while you wear your college sweatpants with frayed holes in unseemly places. Those friends, the ones who don’t judge? They are the ones who get these so-ugly-but-so-good brownies. Bless their hearts.
These brownies are made with two special ingredients: chocolate marshmallows and chocolate-covered almonds. I called them “Triple Chocolate Rocky Road Brownies” because of these chocolate additions, but when you do the math, they also include two types of chocolate and cocoa powder in the brownie batter, so it’s more like Quintuple Chocolate Rocky Road Brownies. Sorry I’m not sorry.
Looks aside, these are one of my favorite brownie batches I’ve made this year. The marshmallows melt into the batter, leaving little gooey pockets of chocolate sweetness, while the chocolate around the almonds liquefies, giving you melted chocolate and crunchy almond in each bite. Your favorite friends are going to love them! This will totally pay them back for all those times they listened to you play that song they can’t stand over and over and over again.
I use homemade chocolate marshmallows in these, because I had them left over from another project. (And yes, I know how ridiculous my life is.) If you want to try your hand at making them, here’s my recipe for homemade chocolate marshmallows.
However, that’s a lot of work for a cup of marshmallows, so you are welcome—no, encouraged!—to use store-bought chocolate marshmallows instead. I don’t know about you, but I’m always suckered into buying different novelty flavors of marshmallows. Sometimes it works out for me (pina colada, purrr) and sometimes it really doesn’t (German chocolate, you were disgusting.) Point being, chocolate marshmallows are (hopefully) pretty easy to find in stores now—no need to make your own unless you’re a culinary overachiever!
The Best Coconut Brownies
Peanut Butter Cup Brownies
Triple Chocolate Rocky Road Brownies
Ingredients
- 1/2 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 8 oz unsalted butter cubed
- 8 oz dark chocolate or semi-sweet chocolate, finely chopped
- 3 oz unsweetened chocolate finely chopped
- 8 oz granulated sugar (1 cup + 2 TB)
- 3 large eggs at room temperature
- 1/2 tsp instant coffee granules optional
- 1 tbsp vanilla extract
- 1 1/4 cups chocolate marshmallows cut into 1/2-1” pieces
- 1 1/4 cups chocolate-covered almonds
Instructions
- Preheat the oven to 350 F (177 C). Line a 9x-13-inch pan with foil and spray the foil with nonstick cooking spray. Whisk together the flour, cocoa powder, and salt in a small bowl.
- Combine the butter, chopped semi-sweet chocolate, and chopped unsweetened chocolate in a large saucepan. Melt them together over low heat, stirring frequently until the mixture is melted and smooth. Remove from the heat and let it cool to lukewarm. (Alternately, you can melt the mixture in the microwave, stirring frequently until melted. Let cool until it is barely warm to the touch.)
- Whisk the sugar into the melted chocolate. It will be grainy. Add the eggs one at a time, whisking well after each addition. Whisk until the batter becomes smooth and shiny. You’ll notice a distinct change—it will no longer be grainy, it will be thick and shiny like pudding. This may take 2-3 minutes of whisking. Once smooth and shiny, add the vanilla and coffee powder, and whisk it in.
- Finally, add the dry ingredients and fold them in just until the streaks of flour disappear. Add 1 cup of the marshmallows and 1 cup of the almonds and stir them in. Spread the batter into the prepared pan. Top wit the remaining marshmallows and almonds.
- Bake brownies for 25-30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. The brownies taste best when slightly warm, but they cut much nicer if they’re cool, so consider chilling them before cutting into squares, then warming up the squares slightly in the microwave to serve.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Are you kidding me with these? And the chocolate marshmallows? You either really like me or hate me. I wanna say like, but I swear Elizabeth, sometimes I just don’t know.
Sarah, Sarah, Sarah, you know it’s love, girl! (…OR IS IT…?!)
These brownies do look decadent! Love the addition of the chocolate-covered almonds! 🙂
Thanks Liz! I may never go back to plain nuts again–chocolate-covered is such an easy change, and makes a big difference!
Oh my goodness.. these look devine.. you say they´re ugly but I disagree!!! They make you want to take a bite……….. 😀
Thanks for sharing the recipe!!
Johlene
Flavours & Frosting
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Thanks Johlene! I think I just like my brownies to cut neatly and behave themselves. 🙂 Still, I’ll take a good-tasting brownie over a good-looking brownie any day!
Oh my those brownies look like I could gain a few pounds…
Thank you very much for sharing and donating. It means the world to me to have such an awesome support team for Muffin.
I’m so happy to help! I had a pit bull mix growing up and I know people have a lot of misconceptions about the breed, but they can be big sweeties. Hoping for the best for you & Muffin!
These brownies look absolutely sinful!
Bless me, Chung-Ah, for I have sinned…I ate way too many of these brownies before dinner…
Are you kidding!? These aren’t ugly at all! They look super fudgy, gooey, and chocolatey and that is all I want in a brownie. You hit a home run here! Oh, and I’ve never had any other flavor than just plain marshmallows . . . I think I need to go get some chocolate ones! They sound amazing on smores:)
Oh my gosh, please come raid my cupboard. I feel like I grab a new bag of marshmallows every time I go to Target. (Which is…all the time.) It’s kind of a problem.
You have to get your glasses checked because these brownies are far my ugly. They are a beautiful chocolaty mess.
What can I say, I like my brownies to be super neat and cut cleanly. I won’t apologize!
Awww, the bake sale is such a good idea. I am going to put it on my calendar so I can remember to head over to it! Thanks for mentioning it!
Also, these brownies look wonderful! And chocolate marshmallows? I don’t think I’ve ever seen those before but oh my, they sound wonderful! Pinned!
Thanks Julie! Chocolate marshmallows aren’t chocolately enough for me on their own, but they’re great in baked goods. My local Target has an embarrassingly large number of flavored marshmallows–maybe there’s a store near you that stocks some fun flavors?
Absolutely delicious brownies! Made them for my brother’s birthday party and they were devoured. Didn’t add the chocolate marshmallows as they don’t exist in my country and didn’t have the time to make them myself, but they were wonderful. Great recipe! Thank you!
So glad to hear they turned out well! And I agree, chocolate marshmallows definitely aren’t necessary–regular ones work just fine! 🙂