When I was growing up my mother rarely baked because she worked long hours, so my siblings and I often bought pastries from Goldilocks, a popular Filipino bakery. One of my favorite childhood treats was their rocky road brownies. Now that I have a family, I enjoy recreating those nostalgic favorites. I’ve made butterscotch bars, puto, kutsinta, and leche flan before, and last weekend I added rocky road brownies to the list.
These brownies are studded with nuts and marshmallows for a chewy, chocolatey bite. I used cashew nuts to match the flavor I remembered from Goldilocks. My family loved them as much as I did as a child, and I’m happy to share this little piece of my past with them.
Cooking Tips for Perfect Rocky Road Brownies
To make fudgy, well-textured rocky road brownies, focus on ingredient temperatures and careful mixing. Bring butter and eggs to room temperature so they blend smoothly. Melt the chocolate gently—use a double boiler or microwave in short bursts and stir frequently to prevent scorching. Mix the sugar in until the chocolate is glossy, then add the eggs one at a time, mixing thoroughly after each. Fold the dry ingredients in just until combined; overmixing will produce dense brownies. Finally, watch your baking time closely: ovens vary, so check a few minutes earlier than the recipe time. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter for perfectly fudgy brownies.
Serving Suggestions and Pairings
Rocky road brownies are delicious on their own, but a few simple additions elevate them. Serve warm with a scoop of vanilla ice cream so the cold, creamy ice cream contrasts with the hot, gooey brownie. A drizzle of chocolate or caramel sauce adds extra richness. A light sprinkle of flaky sea salt balances the sweetness and enhances the chocolate flavor. These brownies also pair well with a strong cup of coffee or a cold glass of milk. For gatherings, present them with whipped cream or fresh berries for a festive touch.
Frequently Asked Questions
Can I use other nuts instead of cashews?
Yes. Walnuts, pecans or almonds work well—just chop them so they distribute evenly through the batter.
How should I store leftover brownies?
Keep leftovers in an airtight container at room temperature for up to three days. To extend their life, refrigerate for up to a week, though refrigeration can firm the texture.
Can I make these brownies ahead of time?
Absolutely. Bake them a day or two in advance, cool completely, then wrap and store. Rewarm briefly before serving if you prefer them warm.
What can I serve with rocky road brownies?
They’re great with vanilla ice cream, chocolate sauce, coffee, milk, fresh berries, or whipped cream.
What are some common mistakes to avoid?
Avoid overmixing the batter, which leads to dense brownies, and don’t skip bringing butter and eggs to room temperature for a fudgy result.
Rocky Road Brownies
Liza Agbanlog
Pin Recipe
Ingredients
- 1 ¼ cup miniature marshmallows
- 1 cup dark chocolate chips
- ½ cup chopped cashew nuts
- ½ cup butter melted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- 1/3 cup cocoa
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
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Preheat oven to 350°F (175°C).
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In a small bowl, combine the chocolate chips, marshmallows and chopped cashews. Set aside.
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In a large bowl, mix the melted butter, sugar, eggs and vanilla until well blended. Stir in the flour, cocoa, baking powder and salt just until combined. Spread the batter evenly in a greased 9-inch baking pan.
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Bake for 22 minutes. Remove from the oven, sprinkle the chocolate-chip mixture on top, then return to the oven and bake 5 more minutes or until the marshmallows have softened and puffed slightly.
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Cool completely in the pan on a wire rack. Use a wet knife to cut into squares for clean slices.
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Serve and enjoy!
Notes
Nutrition