Perfect Bake® recipe

Rocky Road Brownies

Creating a perfect Rocky Road brownie was no easy feat! A rich fudge brownie studded with toasted walnuts and topped with marshmallows seems pretty straightforward, but getting marshmallows to stick to the brownie and stay put while cutting became much more challenging than we thought it would be. After creating a brownie with the right consistency, we decided to sandwich fluffy dollops of marshmallow cream between layers of brownie batter. The cream doesn't melt away like typical marshmallows because it's made with egg white rather than gelatin. But it still toasts beautifully as it billows up from the rich chocolate batter.


US | Metric
Metric | US
  • Unsalted Butter - 4 oz
  • Semisweet Chocolate Chips - 6 oz
  • Egg - 3⅝ oz
  • Granulated Sugar - 3½ oz
  • Light Brown Sugar - 3½ oz
  • Kosher Salt - 1/8 oz
  • All Purpose Flour - 3⅞ oz
  • Walnut - 3½ oz
  • Marshmallow Creme - 4⅜ oz


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