Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Rocky Road Brownies 3.7 (188) 26 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 23, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Yield: 16 These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool! Ingredients ½ cup (1 stick) unsalted butter, cut into pieces, plus more for pan 1 bag (12 ounces) semisweet chocolate chips ½ cup granulated sugar ½ cup packed light-brown sugar ½ teaspoon salt 2 large eggs ¾ cup all-purpose flour, (spooned and leveled) 1 cup miniature marshmallows ½ cup chopped nuts, such as cashews, pecans, or walnuts Directions Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. Cook's Notes To prevent toppings from sinking into the batter, sprinkle them on after brownies are baked. An extra 5 minutes in the oven melts the topping together for easy slicing. Rate it Print