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+ servings
Side shot of rocky road brownies

Rocky Road Brownies

Fudgy brownies with swirls of marshmallow fluff, pecans and chocolate chips
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 bars
Author Ella


  • 9x13 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 9x13 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.