Rocky Road Brownies

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.

Course Dessert, Snack

Cuisine American

Keyword ganache for brownies, Mississippi mud brownies, Recipe for rocky road brownies., rocky road brownies., ultimate rocky road recipe

Prep Time 30

Cook Time 35

Cooling time 1

Total Time 1 1 5

Servings

Calories 832kcal

Author Evelyn Osborn

Equipment

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

you can stir additional milk chocolate chips into the brownies after the flour stage, if desired.

Nutrition