Ingredients
For the brownie base
- 1 cup (225g) butter, melted
- 1 1/2 cups sugar
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup cocoa powder (unsweetened)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
For the rocky road topping
- 1 1/2 cups mini marshmallows
- 3/4 cup chopped nuts (walnuts or almonds)
- 1/2 cup extra chocolate chunks
For the chocolate glaze
- 1 cup chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon butter
## Why These Brownies Are So Fudgy
The secret to ultra-fudgy brownies is:
More fat + less flour.
Butter and cocoa create richness, while minimal flour keeps them dense and moist.
If you add too much flour, brownies become cakey.
We want:
- thick
- gooey
- chewy
- slightly underbaked center
That’s the dream texture.
Almost like chocolate fudge.
## Mixing the Brownie Batter
In a large bowl whisk together:
- melted butter
- sugar
- brown sugar
Mix until smooth and glossy.
Add eggs one at a time.
Whisk well after each egg.
Then add vanilla.
The mixture should look thick and shiny.
This glossy texture helps create that crackly brownie top later.
## Adding the Dry Ingredients
Sift together:
- cocoa powder
- flour
- salt
- baking powder
Slowly fold into wet mixture.
Do not overmix.
Overmixing creates tough brownies.
Mix only until combined.
Finally fold in chocolate chips if using.
Your batter will be thick and rich — like chocolate mousse.
## Baking the Perfect Brownie Base
Line a square or rectangular pan with parchment paper.
Pour batter evenly.
Spread smooth.
Bake at 180°C (350°F) for 20–25 minutes.
Do NOT overbake.
Center should still be slightly soft.
A toothpick should come out with moist crumbs, not dry.
Remember:
Slightly underbaked = fudgy
Fully baked = cakey
Trust the process.
## Adding the Rocky Road Topping
Once brownies come out of oven:
Immediately sprinkle:
- marshmallows
- nuts
- chocolate chunks
Return to oven for 3–5 minutes.
Just enough to soften marshmallows.
They should puff slightly but not melt completely.
This creates that rocky, chunky texture you see in the picture.
So fun and messy (in a good way).
## Making the Glossy Chocolate Glaze
In a small saucepan or microwave:
Heat:
- chocolate chips
- cream
- butter
Stir until smooth and silky.
This makes a ganache-style glaze.
It should be:
- shiny
- thick
- pourable
- luxurious
The butter adds extra shine and richness.
## Glazing the Brownies
Pour glaze over warm brownies.
Spread gently with spatula.
Let it drip naturally over marshmallows and nuts.
This glossy top layer takes the brownies from “good” to “WOW.”
It sets slightly but stays soft and creamy.
Chocolate heaven.
## Cooling Before Cutting
Let brownies cool completely.
This step is HARD but important.
If you cut while hot, they fall apart.
Cooling helps:
- glaze set
- structure firm
- clean slices
For best results, chill 30 minutes before slicing.
Then cut into squares.
## Texture You Should Expect
Perfect rocky road brownies should be:
Top:
- shiny chocolate glaze
- soft marshmallow patches
- crunchy nuts
Inside:
- dense
- fudgy
- moist
- chewy
Flavor:
- deep chocolate
- sweet
- slightly caramelized
- rich and indulgent
Basically like eating chocolate candy bars + brownies together.
Crazy good.
## Flavor Variations
Want to switch it up?
Try:
Peanut butter swirl
White chocolate chunks
Caramel drizzle
Oreo pieces
Coconut flakes
Hazelnuts
Salted caramel topping
Espresso powder (boosts chocolate flavor)
So many fun options.
## Serving Ideas
Serve:
- room temperature
- slightly warm
- or chilled for firmer texture
Amazing with:
- milk
- coffee
- vanilla ice cream
- whipped cream
Stack them on a tray like your photo — looks super bakery-style.
Perfect for:
- parties
- Eid
- birthdays
- potlucks
- chocolate cravings
They disappear FAST.
## Storage Tips
Room temperature:
- airtight container
- 3–4 days
Fridge:
- up to 1 week
Freezer:
- freeze slices individually
- lasts 2 months
They taste amazing even cold.
Almost like fudge candy.
## Pro Tips for Best Brownies
✔ Don’t overbake
✔ Use real butter
✔ Use good cocoa powder
✔ Don’t overmix
✔ Let cool before slicing
✔ Add pinch of salt to enhance chocolate
Bonus trick:
Sprinkle flaky sea salt on glaze for sweet-salty magic.
## Why Homemade Brownies Beat Store-Bought
Homemade brownies are:
- richer
- fresher
- gooier
- customizable
- cheaper
- preservative-free
Plus the smell of baking chocolate? Unreal.
Your whole house turns into a bakery.
## Final Thoughts
These rocky road brownies are pure chocolate indulgence. Thick, fudgy, glossy, loaded with texture, and impossible to resist. The kind of dessert that makes people ask, “Who made these?!”