Caramel Poke Rocky Road Brownies are thick and chewy homemade brownies with caramel, nuts, marshmallows and a warm chocolate frosting.

Two brownies with marshmallows on top and drizzled chocolate frosting stacked on one another. Happy Friday!  I’ve got a hot date tonight, guys. The hubs and I haven’t been on a date, with just the two of us, in FOREVER. We have a babysitter and we’re actually leaving the house (as opposed to our “get take-out and watch a movie at home” nights that we have most weekends). It’s pretty exciting.

A 9x13 pan of brownies with wholes poked in them and caramel sauce being poured on top.

This whole having a job thing and no longer being students is really working for us 🙂  Now I just need to decide on where to eat, and, most importantly, what to get for dessert!

Can I tell you what I’m all about when it comes to treats? Over-the-top chocolate desserts. That’s it. I want chocolate (and caramel) ALL. THE. TIME.

A Caramel Poke Rocky Road Brownie with marshmallows, chocolate, and caramel.

Is it weird that I thoroughly enjoy sitting on the couch pondering what kind of awesomeness I could do with a pan of brownies? (Like my favorite mint brownies.) Sure, a good old fashioned brownie with chocolate frosting never disappoints.

But sometimes you just want something out of this world, ya know? I saw these amazing caramel poke turtle brownies by Jen from Carlsbad Cravings and I was immediately craving that idea with a little different twist. Caramel and chocolate together are just irresistible.

These Caramel Poke Rocky Road Brownies fit perfectly into the category of out-of-this-world chocolate treats. We start with a thick and chewy homemade chocolate brownies with caramel sauce seeped into it. Then we add marshmallows, warm chocolate frosting, AND more caramel sauce on top.

OH MY Heavens. I can officially die a happy woman.

CONSIDER TRYING SOME OF MY OTHER FAVORITE BROWNIE RECIPES:

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Recipe

Caramel Poke Rocky Road Brownies | Tastes Better From Scratch
Prep 25 mins
Cook 35 mins
Total 1 hr
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Ingredients
  

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light brown sugar , packed
  • 1 cup salted butter , melted
  • 4 large eggs
  • 1 large egg yolk
  • 6 Tablespoons evaporated milk (or half and half)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder (Hershey's brand is best!)
  • 1/2 teaspoon baking powder
  • dash of salt
  • 1 cup caramel sauce homemade or you can use store-bought
  • 2 cups mini marshmallows
  • 1/2 cup walnuts or pecans , optional

For the chocolate frosting:

  • 2 1/2 Tablespoons butter
  • 2 1/2 Tablespoons milk
  • 2 1/2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions
 

  • Preheat oven to 350 degrees F. 
  • In a mixing bowl add granulated and brown sugars and melted butter. Beat until well combined. 
  • Add eggs and egg yolk, beating after each addition. Add milk and vanilla extract.
  • In a separate bowl mix together the flour, cocoa powder, baking powder, and salt. 
  • Add dry ingredients to wet ingredients and mix just until combined. The batter will be thick. Pour batter into a greased 9x13'' baking pan and spread into an even layer.
  • Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 20 minutes and then poke holes all over with the a chopstick or the handle part of a spoon. 
  • Pour ½ cup caramel sauce over the top and use a spatula to spread it all over and into the holes. Refrigerate brownies for about one hour to allow the caramel to set.
  • Heat oven to HIGH broil. Sprinkle nuts (if using) across the top of the brownies. Then spread the marshmallows across the top of the brownies. 
  • Place in the oven for 1-2 minutes or until the marshmallows just begin to puff a little (you don't want to leave them in too long!). Remove from oven. Prepare chocolate frosting.

For the frosting:

  • Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. 
  • Remove from heat and stir in vanilla and powdered sugar. (You can use an electric mixer to make the frosting smooth). 
  • Drizzle warm frosting over the marshmallows--I do this by pouring the frosting into a large ziplock bag, snipping the corner off and then drizzling it over the brownies. 
  • Use the same technique for the remaining caramel sauce and drizzle it over the chocolate frosting. Refrigerate until frosting has set.

Notes

*Tip for serving- use a plastic knife to cut the brownies (it wont stick as much as a regular knife!). Have a damp paper towel or rag on hand to wipe the knife clean after each cut.

Nutrition

Calories: 399kcalCarbohydrates: 66gProtein: 4gFat: 14gSaturated Fat: 7gCholesterol: 72mgSodium: 161mgPotassium: 178mgFiber: 2gSugar: 43gVitamin A: 410IUVitamin C: 0.1mgCalcium: 59mgIron: 1.8mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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