My Rocky Road Brownies are rich, fudgy brownies swirled with marshmallow fluff and chopped walnuts for an easy dessert everyone loves.
Classic Rocky Road Brownies Everyone Loves
If you’re a chocolate lover, these brownies are about to become one of your favorite desserts. They’re rich, fudgy, packed with crunchy walnuts, and finished with swirls of gooey marshmallow fluff that make every bite taste like a classic rocky road candy bar.
Brownies are one of my favorite desserts to bake, so I’ve shared quite a few brownie recipes over the years. If you’re looking for something a little more colorful, my Confetti Cake Batter Brownies are another family favorite! But when I’m craving lots of chocolate, these Rocky Road Brownies are always the ones I come back to. They’re easy to make, feed a crowd, and somehow disappear every single time.
Recipe Tips + Helpful Notes
- Egg whites — Beat the egg whites before mixing them into the batter for the best texture.
- Marshmallow fluff — Don’t worry about making perfect swirls. The messier they look, the prettier the brownies bake up.
- Walnuts — I love the crunch walnuts add, but pecans work great too if that’s what you have.
- The batter — It will look like there isn’t enough batter for the pan. Trust your girl—it spreads while baking and comes out perfectly.
- Cooling — Let the brownies cool before cutting so you get clean slices and the marshmallow has time to set.
Let’s Make My Rocky Road Brownies!
Mix the ingredients in a bowl and then spread in a baking dish.
Grab your marshmallow fluff! Did anyone else love this as a kid on a peanut butter sandwich? Yum!
Add the marshmallow on top.
And using a spoon or spatula, give it a little swirly design.
Bake until toothpick comes out clean.
Serve and eat them all!
Storing Leftovers
Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving.
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Fudgy Rocky Road Brownies
PrintIngredients
- 4 egg whites beaten
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup flour
- ½ cup chopped walnuts
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 325 degrees F.
- In a medium sized bowl, add egg whites, sugar, vanilla, cocoa powder, baking powder, salt and flour. Stir so batter is completely combined. Add walnuts and stir with a spoon.
- Spray a 9×13 inch baking dish with cooking spray. Spread batter into the dish. The batter will look like there’s not enough, but trust me, it’ll work.
- Add marshmallow fluff on top of the batter and using a spatula, swirl around.
- Bake for 20-22 minutes, or until toothpick comes out clean.
- Allow to cool for 30 minutes before cutting and removing from dish.
Susie says
Made these for my Church dinner dessert and they were gone within minutes! Wish I would have saved one for myself. Thank you for the recipe.