Rocky Road Brownies with Ganache
Indulge in the ultimate chocolate lover’s dream with these Rocky Road Brownies with Ganache—also known as Mississippi Mud Cake! These rich, fudgy brownies are baked to perfection, topped with gooey mini marshmallows and toasted pecans, then drenched in a silky homemade chocolate ganache for an irresistibly decadent treat.
Chocolate lovers, beware—this ultimate indulgence is here! Dive into our Rocky Road Brownies with Ganache (also known as Mississippi Mud Brownies): rich, fudgy brownies baked from scratch, loaded with gooey mini marshmallows, toasted pecans, and a silky homemade chocolate ganache. Sinfully decadent and utterly irresistible, these are everything a brownie should be—and more. Sometimes you just have to treat yourself, and if you’re going all in on chocolate, this is the way to do it. Ready for your ticket to chocolate heaven?
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Life’s too short for ordinary brownies—it’s time to elevate your dessert game! These decadent Rocky Road Brownies (also known as Mississippi Mud Brownies) are the ultimate chocolate indulgence: rich, fudgy brownies baked from scratch, crowned with gooey mini marshmallows, crunchy toasted pecans, and a luscious homemade chocolate ganache. Irresistibly sinful and downright addictive, they’re the perfect way to treat yourself without regrets. You have to try this recipe—dive in and savor every delicious bite!
Ultimate Rocky Road Recipe:
Ingredients for Rocky Road Brownies:
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- 4 oz baking chocolate (4 squares)
- ¾ cup butter
- 2 cups white sugar
- 4 eggs
- 1 cup all-purpose flour
- 2 cups mini marshmallows
- ½ cup pecans, chopped
Chocolate Ganache Recipe:
Ganache Ingredients:
- ½ cup butter
- ⅓ cup milk
- 4-5 cups powdered sugar, as needed
- 4-6 Tablespoons cocoa powder, as needed
- 1 teaspoon vanilla extract
Equipment Needed:
- Mixing Bowls
- Whisk
- 9 X 9 baking dish
- Baking Sheet
- Large saucepan
🥣 Recipe Tips
- Toast the pecans properly — Spread the chopped pecans in a single layer and toast them for about 5 minutes in the 350°F oven until fragrant and lightly golden. This enhances their nutty flavor and adds extra crunch—watch closely to avoid burning!
- Add marshmallows to hot brownies — Scatter the mini marshmallows over the brownies immediately after removing them from the oven. The residual heat will make them perfectly gooey without needing to return the pan to the oven.
- Let the ganache set fully — For clean, neat slices, allow the poured ganache to set for at least 2 hours at room temperature (or preferably overnight in the fridge). Use a sharp knife dipped in hot water or a plastic knife for even easier cutting through the sticky topping.
How to make Rocky Road Brownies:
- Preheat your oven to 350°F and grease a 9×9-inch baking dish; set it aside.
- In a large microwave-safe bowl, combine the baking chocolate and butter.
- Microwave for 30 seconds, stir thoroughly, and repeat in additional 30-second bursts as needed, stirring well each time, until fully melted and smooth.
- Whisk the melted chocolate and butter mixture until it’s completely smooth and glossy.
- In a separate small bowl, crack the eggs, then add them to the chocolate mixture.
- Whisk vigorously until fully combined and smooth.
- Add the sugar to the chocolate-egg mixture and whisk vigorously until fully incorporated and smooth.
- Next, measure out your flour and…
- Add the flour to the mixture and stir until fully incorporated, ensuring no streaks of dry flour remain.
- Pour the brownie batter into the prepared 9×9-inch baking dish, spreading it evenly if needed.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Remove from the oven and place the baking dish on a cooling rack or trivet to cool.
- While the brownies are baking, spread the pecans in a single layer on a baking sheet and toast them in the preheated 350°F oven for about 5 minutes, or until fragrant and lightly golden. Keep a close eye to prevent burning.
- Once the brownies are done baking, immediately scatter the mini marshmallows and toasted pecans evenly over the hot brownies.
How to Make Ganache for Brownies:
- In a large saucepan, combine the butter, milk, 4 tablespoons of cocoa powder, and 4 cups of powdered sugar.
- Place over medium heat and bring to a gentle boil, stirring frequently.
- Let it boil for 4–5 minutes, then remove from the heat.
- Stir in the vanilla extract.
- Taste the ganache and adjust with extra cocoa powder or powdered sugar if you’d like it richer or sweeter.
- While the ganache is still hot, pour it evenly over the brownies topped with marshmallows and pecans, allowing it to spread and set.
- Allow the ganache to set for at least 2 hours at room temperature—or, for the best results, cover and refrigerate overnight—before cutting into the brownies.
- Once fully set and cooled, slice into 9 generous squares.
There you have it—the ultimate Rocky Road Brownies (or Mississippi Mud Cake, if you prefer) that are guaranteed to satisfy even the strongest chocolate cravings. Rich, fudgy, gooey, and topped with that irresistible ganache, these brownies are pure decadence in every bite. Perfect for potlucks, holidays, or just a well-deserved treat, this recipe is one you’ll come back to again and again. Whether you know them as Mississippi Mud Brownies or Rocky Road Brownies, one thing’s for sure: they’re absolutely delicious! Bake a batch today and watch them disappear faster than you can say “seconds, please!” Enjoy!
🥣 Recipe
Equipment
- Large Sauce Pan
Ingredients
For the Brownies
- 4 ounce baking chocolate 4 squares
- ¾ cup butter
- 2 cups white sugar
- 4 eggs
- 1 cup all-purpose flour
- 2 cups mini marshmallows
- ½ cup pecans chopped
For the ganache
- ½ cup butter
- ⅓ cup milk
- 4-5 cups powdered sugar as needed
- 4-6 Tablespoons cocoa powder as needed
- 1 teaspoon vanilla extract
Instructions
For the Brownies
- Preheat your oven to 350°F and grease a 9×9-inch baking dish; set it aside.
- In a large microwave-safe bowl, combine the baking chocolate and butter.
- Microwave for 30 seconds, stir thoroughly, and repeat in additional 30-second bursts as needed, stirring well each time, until fully melted and smooth.
- Whisk the melted chocolate and butter mixture until it’s completely smooth and glossy.
- In a separate small bowl, crack the eggs, then add them to the chocolate mixture. Whisk vigorously until fully combined and smooth.
- Add the sugar to the chocolate-egg mixture and whisk vigorously until fully incorporated and smooth.
- Add the flour to the mixture and stir until fully incorporated, ensuring no streaks of dry flour remain.
- Pour the brownie batter into the prepared 9×9-inch baking dish, spreading it evenly if needed.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Remove from the oven and place the baking dish on a cooling rack or trivet to cool.
- While the brownies are baking, spread the pecans in a single layer on a baking sheet and toast them in the preheated 350°F oven for about 5 minutes, or until fragrant and lightly golden. Keep a close eye to prevent burning.
- Once the brownies are done baking, immediately scatter the mini marshmallows and toasted pecans evenly over the hot brownies.
For the Ganache
- In a large saucepan, combine the butter, milk, 4 tablespoons of cocoa powder, and 4 cups of powdered sugar.
- Place over medium heat and bring to a gentle boil, stirring frequently. Let it boil for 4–5 minutes, then remove from the heat.
- Stir in the vanilla extract. Taste the ganache and adjust with extra cocoa powder or powdered sugar if you’d like it richer or sweeter.
- While the ganache is still hot, pour it evenly over the brownies topped with marshmallows and pecans, allowing it to spread and set.
- Allow the ganache to set for at least 2 hours at room temperature—or, for the best results, cover and refrigerate overnight—before cutting into the brownies.
- Once fully set and cooled, slice into 9 generous squares.
Notes
Nutrition
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