Rocky Road ice-cream used to be one of my favorites. While I’ve moved on (espresso chip please), the combination of chocolate, almonds and marshmallows is deeply nostalgic for me, and makes a fabulous brownie.
These brownies are rich and moist and happen to be dairy and gluten free, making them a great option for Passover or anybody who needs a treat without one the other, or both.
If you’re looking for a twist on brownies, try these – they’re delicious!
Rocky Road Brownies (gluten-free)
Rich, moist brownies studded with toasted almonds, chocolate chips and marshmallows. Gluten free and dairy free.
Ingredients
• 8 oz. / 227 grams bittersweet chocolate, chopped (dairy free)• 1/2 cup oil (avocado, safflower, canola, etc.)
• 8 oz. / 227 grams granulated sugar (1 cup)
• 4 oz./ 114 grams brown sugar (1/2 cup packed)
• 3 large eggs
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 oz. / 28 grams cocoa powder (1/4 cup)
• 4 1/2 oz. / 126 grams potato starch (3/4 cup)
• 2 oz. / 56 grams slivered almonds, toasted (1/2 cup)
• 3 oz. / 84 grams chocolate chips (semi-sweet or bittersweet, dairy free)
• 2 1/2 oz. / 70 grams mini marshmallows (1 cup)
Directions
• Preheat your oven to 350ºF / 175°C.• Brush an 8″ x 8″ pan with oil, then line with parchment paper and brush the parchment with oil. Set aside.
• Melt the chopped chocolate in a double boiler or microwave until smooth. Add the oil and mix together.
• Add the sugars and mix well, then add the eggs, one at a time until well incorporated.
• Add the salt and vanilla and stir through, then add the cocoa powder and potato starch and mix well, making sure there are no traces of the dry ingredients left.
• Add the toasted almonds, chocolate chips, and marshmallows and use a spatula to fold in.
• Transfer the batter to the prepared pan and use a spatula to spread out evenly.
• Bake for 30 minutes, turn the pan and bake another 15 minutes until the top of the brownies are glossy and a skewer inserted comes out mostly clean (these brownies are moist and studded with chocolate chips, so the skewer will always come out with some brownie bits on it – but you want crumbs, not batter).
• Cool completely, then remove the brownies from they pan by lifting the parchment paper. I cut these into 16 pieces (4×4).
• These can stay on the counter, covered well, for a couple of days. To store longer, wrap well and freeze.
Pam's Kitchen 
[…] Rocky Road Brownies […]
Hi Pam, Where do you find bittersweet chocolate? I can only find semisweet and unsweetened. Thanks Terry
There are several companies that make it, including Liebers, Elite, Schmerling, Schneider’s and Alprose for example. It does seem to be harder to find certain things these days (not sure where you are, but where I am, much less available this year) – but there are online sources. Like this one: https://www.aviglatt.com/lieberand-39-s-bittersweet-chocolate-14-oz
And if you can’t get them, use semi-sweet. When I was in business I always ordered both, but sometimes had to substitute one for the other and the difference isn’t overly noticeable in something baked – just a little sweeter.