These super-rich brownies made chocolaty with plenty of cocoa powder have less fat than other brownies, but stay extra gooey and good with marshmallows, nuts and chocolate chunks on top.

Alice Medrich
Source: EatingWell Magazine, January/February 2011


Recipe Summary

3 hrs
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you don't plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350 degrees F.

  • Thoroughly whisk flour, baking powder and salt in a small bowl.

  • Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350 degrees F.

  • Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows.

  • Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you're unsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.


Make Ahead Tip: Prepare through Step 3; refrigerate for up to 12 hours. Store brownies in an airtight container for up to 2 days.

Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.

Nutrition Facts

190 calories; protein 3.2g; carbohydrates 29g; dietary fiber 2g; sugars 19.7g; fat 8.3g; saturated fat 3.3g; cholesterol 20.2mg; vitamin a iu 117.8IU; vitamin c 0.1mg; folate 28.9mcg; calcium 17.3mg; iron 1mg; magnesium 25.5mg; potassium 88.7mg; sodium 59.6mg; thiamin 0.1mg; added sugar 19g.

Reviews (15)

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15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
YUM! I used about 1.5 T butter 2 T applesauce and 2 T oil and added water because it was very dry. Came out REALLY delicious! Rich brownie Pros: very fudgy and yummy Cons: batter dry Read More
Rating: 5 stars
Da Bomb! These are definitely a rarely but man the were good! Read More
Rating: 5 stars
I just tried these for the first time! I used all whole-wheat pastry flour and cut the recipe in half (it's just me and my bf so we didn't need 24 brownies). I threw on a few white chocolate chips just to use them up added a nice color contrast. Delicious warm can't wait to see if they're still the same cooled. Sometimes pastries using wheat flour get a little gummy when cold hopefully these don't! Will definitely make them again...and again...and again... Pros: Very chocolatey chewy Read More
Rating: 5 stars
Decadent! I have made these twice already. The first time I omitted the walnuts for a friend with allergies. The second time I omitted the marshmallows because I didn't have anymore but used the walnuts. Fantastic both times. I'm sure when you use both on top they are out of this world. I did use the tip of refrigerating the brownie batter for 2 hours. Tasted great! Pros: Great flavor relatively easy satisfying Cons: I cannot stop at one...or two. Read More
Rating: 5 stars
Fantastic! These Rocky Road Brownies are fantastic! They have just the right amount of sweetness and are deliciously chewy. I recommend serving them while they're still a bit warm but they're great cooled as well (and easier to cut). Even my friends who aren't into healthier alternatives loved these brownies. I've served them on multiple occasions...always a hit and never a brownie left over. I follow the recipe exactly as it appears. Pros: Chewy Sweet Read More
Rating: 5 stars
Delicious! These brownies were AMAZING! I have never made a brownie 'just right' because they are always too gooey/not gooey enough/too crisp on the outside etc. But I finally succeeded with this recipe. I used chopped mixed nuts instead of walnuts and will be making these again and again! Pros: Density taste... EVERYTHING Cons: Small areas with no marshmallows or nuts burnt slightly Read More
Rating: 5 stars
For the topping I used pecans and Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips used only about 6 marshmallows which was plenty. I used Hersheys Cocoa 100% Cacao Special Dark blend of natural & dutched cocoas. I put in the frig for 2 hours as the recipe suggested to rest it. Cut into 16 squares for a group of women and it was hard to eat just one. Absolutely delicious. Will make over and over again. My husband loved it too! I read the reviews after I made them but will definitely try whole wheat flour next time. Read More
Rating: 4 stars
I'm not a big chocolate or brownie person but these are wonderful. I wanted to make brownies for an event that I was hosting and these sounded really good but I didn't really plan to eat any. I couldn't stop! I cooked them for 30 minutes and they turned out perfect. Read More
Rating: 4 stars
Very good if you like chocolate I made these for my chocaholic husband as a consolation after the Jets lost the AFC Championship game. He's usually one for moderation but he actually groaned in delight as he devoured three in under five minutes. As for me I'm not a big chocolate or dessert person so I never go nuts over chocolate though I very much enjoyed eating the golden marshmallows and toasted pecans off the top. These look really cool too and would probably be a hit at a party. Pros: Chocolatey milk-free Read More