Rocky Road Brownie Mix
Old-fashioned chocolate comfort in a jar — chewy, gooey, and a little nutty. Just add butter, eggs, and vanilla for instant brownie bliss
Equipment
8" x 8" metal pan
Ingredients
- ¾ cup sugar
- ⅓ cup unsweetened cocoa powder use a funnel or paper cone for a clean edge
- ½ cup all-purpose flour
- ¼ teaspoon salt + ½ teaspoon baking powder mix into the flour before layering
- ½ cup semisweet chocolate chips
- ½ cup chopped walnuts or pecans
- 1 cup mini marshmallows add last — keep them high and fluffy in the jar
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8 pan with parchment.
- Empty jar contents into a large bowl. Remove marshmallows and set aside.
- Add:
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Stir until smooth and glossy.
- Spread batter into the pan. Bake 20–25 minutes or until just set.
- Sprinkle marshmallows on top and bake 5 minutes more until puffed and golden.
- Cool completely before cutting.
Notes
Baker’s Notes
For thicker brownies, bake in a 7×7 pan or reduce water slightly if humidity is high.
You can swap nuts for pretzel pieces, peanut butter chips, or toffee bits for different “Rocky Road” personalities.
Vacuum-seal for longer shelf life — the marshmallows will hold up beautifully if sealed separately in a mini baggie tucked inside the jar.