Gluten Free Rocky Road Squares

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Get your glass of milk ready because it’s time to dig into Gluten Free Rocky Road Brownies. These rich, fudgy squares with chunky walnuts, gooey marshmallows, and a thick layer of chocolate frosting are the ultimate splurge-worthy dessert.

Gluten Free Rocky Road Brownies

You’ve probably heard of Rocky Road before. Around the world, it is most commonly known as a chocolate candy similar to fudge. It is usually made with milk chocolate studded with marshmallows and other ingredients from nuts to dried fruits to chopped cookies, depending on where you are from.

In the United States, most of us think of it as an ice cream flavor. It has a chocolate base loaded with marshmallows and nuts, usually walnuts or toasted almonds. But have you ever had it as a brownie?

Yes, you’ve got that right. Just start with an easy one-bowl gluten free brownie recipe that’s perfectly fudgy. Stir in some crunchy walnuts. Then top it all off with a gooey marshmallow layer and rich chocolate frosting. Now you’ve turned your brownies into a decadent treat that is anything but basic!

One rocky road brownie and a couple of mini marshmallows on a plate with a fork.

Ingredients

The ingredients for these Rocky Road Squares are just what you would expect. No surprises, but it’s the walnuts, marshmallows, and frosting that take them beyond your standard gluten free brownie recipe.

For the brownies:

  • Butter. I prefer to use unsalted, and make sure it is brought to room temperature.
  • Granulated sugar.
  • Unsweetened cocoa powder. I usually just use Hershey’s.
  • Large eggs.
  • 1:1 gluten free flour blend. I recommend Bob’s Red Mill 1-to-1 Baking Blend, though I expect King Arthur Flour Measure for Measure will also give you good results.
  • Salt.
  • Pure vanilla extract. Make sure it is gluten free.
  • Chopped walnuts. Feel free to toast them in a skillet or in the oven for extra nutty flavor.
  • Miniature marshmallows.

For the frosting:

  • Butter. Again, unsalted and softened to room temperature.
  • Powdered sugar. If you have a lot of clumps, you might want to sift it after you measure it.
  • Unsweetened cocoa powder. Again, sifting will remove clumps from your frosting.
  • Milk. Any kind you have on hand will do.
  • Pure vanilla extract.

How to Make Rocky Road Brownies

This one-bowl brownie recipe is super simple to make. Then just let them bake, and while they cool, blend together a simple chocolate frosting. You’ve never seen a treat this decadent that is so easy to make.

Preparations. Take the butter and eggs out of the fridge so they can come to room temperature. Preheat the oven to 350°F. Coat a 9×9-inch square baking pan with shortening or nonstick cooking spray.

Make the brownie batter. In a large mixing bowl, combine the butter, sugar, and cocoa powder. Use an electric hand mixer on medium speed to blend everything together until it is creamy. Now add the eggs one at a time, blending after each one. Then reduce the speed to low to mix in the flour, salt, and vanilla extract. Use a spatula or wooden spoon to mix in the walnuts.

Bake the brownies. Pour the batter into the greased pan and bake at 350°F for 30-35 minutes, until just set. Now scatter the marshmallows over the top of the brownies and pop them back into the oven for 4 minutes. Cool completely.

Make the frosting. In a large mixing bowl, use your hand mixer to blend together the butter, powdered sugar, cocoa powder, 2 Tablespoons of milk, and vanilla extract until light and fluffy. Add additional milk a Tablespoon at a time to achieve the desired consistency. When the brownies are cool, spread the frosting over the top of the marshmallow layer.

Chill and cut. Now comes the hardest part. You do want to chill your brownies in the fridge for a couple of house before you try to cut them. While gooey is good, these brownies can be ultra gooey if they are still warm. Slice them into squares and enjoy!

A frosted walnut brownie with a layer of marshmallow being picked up on a spatula.

Tips for Success

This recipe is super simple, but a few things will ensure your Gluten Free Rocky Road Brownies are absolutely perfect!

Have all of your ingredients at room temperature. This ensures that everything will blend together nice in smooth in both the brownie batter and the frosting.

Spoon lightly. When measuring the dry ingredients, lightly spoon them into the measuring cups, then level off so you don’t pack in too much.

Sift if needed. If you notice lots of clumps or chunks in your powdered sugar or cocoa powder, try sifting it so you get a nice, smooth icing.

Add a scoop of ice cream. You can’t go wrong serving your brownies a la mode, perhaps with some No-Churn Caramel Toffee Ice Cream. Or use any leftovers to stir into some No-Churn Nutella Brownie Ice Cream.

Storing Brownies

As I mentioned, since these Rocky Road Squares are extra gooey and cut better when chilled, I recommend keeping them covered in the refrigerator. They will be good for 3 or 4 days, if they last that long.

You can freee them if they are tightly wrapped, but beware that the texture of the marshmallow after it has been frozen may change slightly.

A bite of rocky road brownie on a fork.

Variations

  • Make them flourless. Try my Gluten Free Brownies that use almond flour in place of this brownie recipe if you want to skip the gluten free flour.
  • Adjust the marshmallows. Too gooey for you? You can always cut down on the marshmallows, or try stirring some into the brownie batter.
  • Swap the nuts. Just like different brands of Rocky Road ice cream use different nuts, you can always swap the walnuts for almonds, pecans, cashews, hazelnuts, or even try peanuts.
  • Add more chocolate. Stir in some chocolate chips or sprinkle some on top with the marshmallows because more chocolate never hurts.
Two stacked gluten free rocky road brownies on a couple of white plates.

Shop the Recipe

Brianne Recommends

Gluten Free Flour: For this recipe, I usually use Bob’s Red Mill 1-to-1.

Vanilla Extract: Pure extract has much better flavor that imitation. just be sure your band is gluten free.

Hand Mixer: I used this simple and inexpensive one from Hamilton Beach.

Baking Pan: You’ll need a 9-inch square, and I like this one from OXO.

Two brownies with a layer of marshmallow and chocolate frosting stacked on a small plate.

Gluten Free Rocky Road Brownies

Get your glass of milk ready because it's time to dig into Gluten Free Rocky Road Brownies. These rich, fudgy squares with chunky walnuts, gooey marshmallows, and a thick layer of chocolate frosting are the ultimate splurge-worthy dessert.
Prep: 15 mins
Cook: 39 mins
Total: 54 mins

Ingredients

For the brownies:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 2 large eggs
  • 3/4 cup 1:1 gluten free flour blend (recommended: Bob's Red Mill 1-to-1 Baking Blend)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup chopped walnuts
  • 4 cups miniature marshmallows

For the frosting:

  • 1/2 cup unsalted butter, softened to room temperature
  • 2 1/2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2-4 Tablespoons milk
  • 1 teaspoon pure vanilla extract

Instructions

For the Brownies:

  • Preheat the oven to 350°F. Grease a 9×9-inch square baking pan with shortening or nonstick cooking spray.
  • In a large mixing bowl, combine the butter, sugar, and cocoa powder and use an electric hand mixer to beat at medium speed until creamy.
  • Add eggs one at a time, blending well after each addition.
  • At low speed, blend in the flour, salt, and vanilla extract. Then stir in the walnuts.
  • Pour into the prepared pan and bake at 350°F for 30-35 minutes, until just set.
  • Remove from oven and scatter the miniature marshmallows in a thick layer on top.
  • Return the pan to the oven and bake an additional 4 minutes.
  • Remove the pan from the oven and place on a cooling rack to cool completely. In the meantime, prepare the frosting, then spread the frosting in an even layer over the top of the marshmallow layer.
  • Chill the brownies in the refrigerator before cutting into squares.

For the frosting:

  • Combine the butter, powdered sugar, cocoa powder, 2 Tablespoons of milk, and the vanilla extract in a large mixing bowl. Use an electric hand mixer or stand mixer to blend it together until light and fluffy, adding additional milk a Tablespoon at a time to achieve the desired consistency. Set aside at room temperature until ready to use.
Nutrition Facts
Gluten Free Rocky Road Brownies
Amount Per Serving (1 brownie)
Calories 333 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 54mg18%
Sodium 59mg2%
Potassium 75mg2%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 39g43%
Protein 3g6%
Vitamin A 391IU8%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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