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Really Rocky Road Brownies

 Really Rocky Road Brownies
From Egbert, Ontario, Brenda Wood sends this rich fudgy dessert recipe from a family reunion cookbook that she compiled. Her niece Olivia Fallon contributed the recipe.
48 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 8 ounces unsweetened chocolate, chopped
  • 1-1/2 cups butter
  • 6 eggs
  • 3 cups sugar
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 cup chopped walnuts, optional
  • 2 cups miniature marshmallows
  • 1 ounce unsweetened chocolate, melted


  • In a microwave-safe bowl, melt butter and chocolate; stir until
  • smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in
  • vanilla and chocolate mixture. Combine flour and salt; gradually add
  • flour to chocolate mixture Stir in nuts if desired.
  • Pour into two greased and floured 9-in.-square baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out with moist crumbs (do not overbake).
  • For topping: sprinkle each pan with 1 cup of marshmallows. Broil
  • until marshmallows are golden brown, about 30-60 seconds. Drizzle
  • with melted chocolate. Cool on a wire rack. Refrigerate for several
  • hours before cutting. Yield: 4 dozen.

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Really Rocky Road Brownies (continued)

Editor's Note: For easier cutting, refrigerate brownies for several hours.
Nutritional Facts: 1 serving (1 each) equals 135 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 67 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.