Rocky Road Fudge Brownie Muffins

Back in April, our school had a bake sale, and one of the best selling items was a brownie baked in a muffin tin. I didn’t get to try one, but the kids loved them. They’re called Rocky Road Brownie Muffins.

A few weeks later, I found a recipe for fudge brownie muffins and added it to my collection. It was very similar to this, but without a rocky road topping. Since I had some marshmallows lying around, I decided to make the muffins with a little twist – a topping of chocolate chips, marshmallows and pecans.

If Rocky Road is not your thing, you can skip the topping and add a little cinnamon to the batter (1 teaspoon) or make the brownies with chocolate chips only. If you decide to leave off the topping, divide the brownie batter among only 10 of the cups and make 10.

Rocky Road Brownie Muffin

Rocky Road Fudge Brownie Muffins

8 tablespoons unsalted butter
1/4 cup unsweetened natural cocoa powder
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla
1/2 scant teaspoon salt (if using salted butter, omit)
3/4 cup all purpose flour
2/3 cup semi-sweet chocolate chips (divided use)
1/3 cup toasted pecan pieces or coarsely chopped pecans
2/3 cup mini marshmallows

Preheat oven to 350 degrees F. Grease or spray top of a 12 cup muffin pan with cooking spray and line cups with paper liners.

Place butter in a 2 cup glass measuring cup; microwave on high for one minute or until butter melts. Add cocoa to melted butter and stir well. Set aside and let cool slightly.

Whisk eggs, sugar, vanilla and salt together in a medium mixing bowl. Add butter/cocoa mixture and stir until well mixed. Add flour, stirring just until blended’ stir in 1/3 cup of the chocolate chips.

Spoon the muffin batter into cups, dividing evenly among all 12 (halfway full).

Stir together remaining 1/3 cup chocolate chips, toasted pecans and mini marshmallows. Set aside.

Bake muffins for 18 minutes. Pull pan from oven and sprinkle with marshmallow mixture. Return to oven and bake for 2 minutes more for a total bake time of 20 minutes. Let cool in muffin tins for about 10 minutes, then carefully loosen muffins from tins and let cool completely before serving.

Makes 12

Note: If you skip the topping, divide batter among 10 muffins cups to make the brownie muffins slightly taller. Bake time is still 20 minutes.

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  1. Heather D says

    I never cared for Rocky Road anything, until I tried the recipe you have for the Rocky Road Cookies… and they were out of this world… so I will have to try these now too. Thanks

  2. Sue says

    What timing! I’m going on a retreat this weekend and am trying to decide what to take for the treat table. I was considering a recipe called Brownie Bites from an old church style cookbook. I think they’re made in mini muffin tins.

  3. Heidi says

    mmm, there is just not enough things in the world made with marshmallows.

    Anna – I used the recipe for Bonnie Butter cake and also your DP frosting for party cupcakes this weekend. It was hard in the TX heat to keep the frosting from running, but they went over well.

    I also made these cookies – what a hit! I copied ones that were Martha winners recently –
    (it was a SATC themed party)

  4. Therese B. says

    Hey Anna!

    These look soooooooo good!!!! A triple yum-ma-luma-ding-dong!

    Marshmallows…do you subscribe to BON APPETIT?
    They have a s-mores cheesecake…and a recipe for homemade marshmallows? Have you ever made either or is it…”i”ther?

    Just wonderin’ and seeing these would be another reason to attempt those homemade marshmallows??!! hmmmmm.

  5. says

    Hi Anna-
    Those brownie cups look SOOOOO yummy!
    I have a question in regards to the Guinness chocolate cake, though.
    My local grocery does not have Dutch or Hersey’s dark cocoa. I have a can of Ghiradelli unsweetened cocoa. Can I substitute? I know the Dutch-process has a difference to it, but I can’t remember what that is.
    I’m hoping to try the cake before I drink all the Guinness!
    Oh- speaking of which- I’m assuming the Guinness is at room temperature (for the recipe)?
    MAry M

  6. Meg says

    Those brownies look absolutely amazing! Years ago I used to go to this deli that had rocky road rice krispie treats that were delicious, but I think those brownies might top them!

    I actually had a question for you being the cookie queen that you are: My cousin is having a cookie table at his wedding and I volunteered to bake some of the cookies for it. What do you think would be some good recipes to use for a wedding cookie table? Thanks in advance and thank you for all the great recipes you post!

  7. says

    Meg, when I think of weddings, I think of elegant and pretty. Most of the cookies I bake aren’t exactly elegant, so pick the ones that taste the best and come up with an attractive presentation.

    Your best bet is to look at the “Anna’s Top 10” cagegory. Those are the recipes I tend to use over and over. But weddings are so different than bake-sales and potlucks. So again, it’s all in how you present.

    Hmmmmm. Just thought of one that might be wedding-ish. The Chai Meringues. They are fluffy and white and light. People can try one and still have room for wedding cakes.

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