These rocky road brownies are rich, fudgy, chocolatey, and topped with the dreamiest thick rocky road ganache layer. The brownie base is dense and glossy with cocoa, melted dark chocolate, and espresso, then finished with milk chocolate ganache loaded with toasted pecans, mini marshmallows, and Biscoff cookies.
They’re chewy, crunchy, gooey, and so good chilled. A little nostalgic, a little extra, and very bakery-style.
Brownie Base
113 g unsalted butter, melted
290 g granulated sugar
2 large eggs
1 egg yolk
1 tsp vanilla extract
28 g espresso or strong coffee
98 g all-purpose flour
38 g powdered sugar
58 g cocoa powder
½ tsp salt
50 g dark chocolate, melted
Rocky Road Ganache
305 g milk chocolate
100 g heavy cream
80 g toasted pecans, chopped
120 g mini marshmallows
60 g Biscoff cookies, broken into pieces
Optional Topping:
Cookie butter, for drizzling or spooning on top
Make the Brownies
Preheat oven to 350°F and line an 8x8-inch square pan with a parchment sling.
In a bowl, whisk together the melted butter, sugar, eggs, and egg yolk.
Whisk until combined, glossy, and slightly lightened.
Add the vanilla and espresso, then whisk again.
Add the flour, icing sugar, cocoa powder, and salt.
Fold the batter until just combined.
Drizzle in the melted dark chocolate and give the brownie batter one final mix.
Pour into the prepared pan and spread evenly.
Bake for 28–30 minutes, or until the edges are set and the center is still fudgy.
Remove from the oven and cool completely before adding the rocky road ganache.
Make the Rocky Road Ganache
Add the milk chocolate to a heatproof bowl and melt until mostly smooth.
Heat the heavy cream until it just comes to a simmer.
Pour the hot cream over the mostly melted chocolate.
Mix until a thick, glossy ganache forms.
Fold in the toasted pecans, mini marshmallows, and broken Biscoff cookies until everything is fully coated.
Assemble
Spread the rocky road ganache over the fully cooled brownie layer.
Smooth evenly with an offset spatula.
For a cleaner top, place a sheet of parchment gently over the ganache and smooth it down.
Chill in the fridge for 2–3 hours, or until the ganache is fully set and the parchment peels off cleanly.
Cut into squares.
Top with cookie butter if desired.
Notes
For clean slices, chill the brownies fully and wipe your knife between each cut.
These are best stored in an airtight container in the fridge for up to 1 week. Serve chilled for a firmer bite, or let them sit at room temperature for a few minutes if you want the ganache slightly softer.
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Download the Fantastic Pastry Cookies Ebook Here
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Rocky Road Brownies
These rocky road brownies are rich, fudgy, chocolatey, and topped with the dreamiest thick rocky road ganache layer. The brownie base is dense and glossy with cocoa, melted dark chocolate, and espresso, then finished with milk chocolate ganache loaded with toasted pecans, mini marshmallows, and Biscoff cookies.
Ingredients
- 113 g unsalted butter, melted
- 290 g granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 28 g espresso or strong coffee
- 98 g all-purpose flour
- 38 g powdered sugar
- 58 g cocoa powder
- ½ tsp salt
- 50 g dark chocolate, melted
- 305 g milk chocolate
- 100 g heavy cream
- 80 g toasted pecans, chopped
- 120 g mini marshmallows
- 60 g Biscoff cookies, broken into pieces
- Cookie butter, for drizzling or spooning on top
Instructions
- Preheat oven to 350°F and line an 8x8-inch square pan with a parchment sling.
- In a bowl, whisk together the melted butter, sugar, eggs, and egg yolk.
- Whisk until combined, glossy, and slightly lightened.
- Add the vanilla and espresso, then whisk again.
- Add the flour, icing sugar, cocoa powder, and salt.
- Fold the batter until just combined.
- Drizzle in the melted dark chocolate and give the brownie batter one final mix.
- Pour into the prepared pan and spread evenly.
- Bake for 28–30 minutes, or until the edges are set and the center is still fudgy.
- Remove from the oven and cool completely before adding the rocky road ganache.
- Add the milk chocolate to a heatproof bowl and melt until mostly smooth.
- Heat the heavy cream until it just comes to a simmer.
- Pour the hot cream over the mostly melted chocolate.
- Mix until a thick, glossy ganache forms.
- Fold in the toasted pecans, mini marshmallows, and broken Biscoff cookies until everything is fully coated.
- Spread the rocky road ganache over the fully cooled brownie layer.
- Smooth evenly with an offset spatula.
- For a cleaner top, place a sheet of parchment gently over the ganache and smooth it down.
- Chill in the fridge for 2–3 hours, or until the ganache is fully set and the parchment peels off cleanly.
- Cut into squares.
- Top with cookie butter if desired.
Notes
For clean slices, chill the brownies fully and wipe your knife between each cut.
These are best stored in an airtight container in the fridge for up to 1 week. Serve chilled for a firmer bite, or let them sit at room temperature for a few minutes if you want the ganache slightly softer.
