These extra fudgy marshmallow swirl brownies are sprinkled with chocolate chips and toasted pecans. These super rich rocky road brownies only take 20 minutes to make and don’t need a mixer!
Tell me about these rocky road brownies!
- Texture: if you love a fudgy brownie, then this is the recipe for you! These brownies with marshmallow fluff are super soft, chewy and rich. The toasted pecans and mini chocolate chips on top give a great crunch
- Flavour: with a combination of melted chocolate, cocoa powder and chocolate chips, these brownies are mega chocolatey! The pecans balance out the sweetness of the brownie and marshmallow fluff.
- How easy are they: with no mixer required, these marshmallow swirl brownies are super easy! The only slightly tricky part is melting the chocolate over a double boiler, but you could also melt it in the microwave.
- Time: these brownies only take 20 minutes to prep, and 25 minutes in the oven – giving you brownies in under an hour! Definitely let them sit for at least an hour before cutting, as they’re so gooey they’ll need a bit of time to set.
How to make extra fudgy brownies
- Cocoa powder replaces some of the flour, which makes these brownies less cakey and more dense and moist.
- I don’t use any baking powder. Adding baking powder lifts things up and makes it cakier, which is the opposite of what I want!
- I use a combination of butter and oil, the butter gives us all the flavour but the oil gives us that soft texture. I also use a mixture of white sugar and light brown sugar because they both bring something to the table! White sugar is what gives us a crackled top, and light brown sugar brings moisture.
- This recipe uses a lot of eggs! Those extra egg yolks give a lot of structure to the brownie
What substitutes can I make?
- If you’re feeling adventurous, make your own marshmallow fluff! I have a recipe for it here.
- Add mini marshmallows on top! If you do this, add them in the last 5 minutes of baking the brownies.
- Swap out pecans for any other nuts you like
- Substitute the chocolate chips on top for butterscotch chips or peanut butter chips
FAQs and Tips
A toothpick inserted in the brownies should come out with a few crumbs, and the brownies will finish baking when you take them out of the oven. You don’t want to overbake these!
These brownies last 5 days in an airtight container, although mine definitely get eaten before that!
You can freeze egg whites! Freeze them in a clean container and then thaw them for future recipes. You could also use egg whites for your breakfast omelette, keep them to brush the bottom of a pie, or keep them to make your own marshmallow fluff!
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Don’t forget to tag me @alpineella if you make this recipe, or leave a comment below!
Here are some other brownie and bar recipes you might like:
- Chocolate cheesecake brownies
- Coffee peanut butter crunch blondies
- Peanut butter pretzel rice krispie treats
Rocky Road Brownies
- 9×13 inch pan
- 120 grams unsalted butter 8 tablespoon
- 223 grams dark chocolate, chopped 8 ounces
- 40 grams cocoa powder ½ cup
- 200 grams granulated sugar 1 cup
- 200 grams light brown sugar 1 cup
- 3 eggs
- 3 egg yolks
- ½ tablespoon vanilla extract
- 144 grams all-purpose flour 1 ¼ cups
- 2 teaspoon kosher salt
- 120 ml vegetable oil ½ cup
- ½ teaspoon espresso powder
- 70 grams marshmallow fluff ½ cup
- 100 grams mini chocolate chips ½ cup
- 100 grams pecans, chopped ¾ cup
- Preheat the oven to 350°F/175°C and grease a 9×13 inch baking pan and line with parchment paper to create a sling.
- In a bowl, whisk together the flour and salt. In a large bowl, whisk the eggs, both sugars, oil, espresso powder and vanilla together
- Over a double boiler, melt the butter and chocolate over low heat until it’s completely melted and smooth. Take off the heat and add the cocoa powder, whisking until smooth
- Pour in the chocolate mixture to the oil and sugar mixture and whisk until smooth. Pour in the dry mixture, stirring until combined making sure there are no flour pockets. Add half of the pecans and mini chocolate chips, before pouring into the pan
- Dollop the marshmallow fluff over the brownies, and drag a butter knife through to create a swirl pattern. Sprinkle the remaining chocolate chips and pecan pieces.
- Bake for 25-30 minutes, a toothpick inserted will come out with some crumbs.