If you love a brownie that’s rich, fudgy, and just a little bit nostalgic, these Rocky Road Brownies are about to become a new favourite. Inspired by the British version of Rocky Road — the kind made with glace cherries, toasted walnuts, and soft mini marshmallows — this recipe takes a classic chocolate brownie base and gives it a fun, old‑fashioned twist.
Each square is studded with sweet cherries and crunchy walnuts , then topped with a smooth chocolate glace icing and a scattering of mini marshmallows that gently adhere as the icing set. They are then topped with a smooth chocolate glace icing and a scattering of mini marshmallows that gently adhere as the icing sets. . The result is a brownie that’s moist, sturdy, and wonderfully moreish, with little pops of cherry and nutty crunch in every bite.
Perfect for bake sales, weekend treats, or anytime you’re craving something chocolatey and fun, these Rocky Road Brownies are easy to make and even easier to love. Just be warned — they are incredibly moreish.
This brownie recipe I am sharing today is one I baked early last week. It is not Rocky Road in the sense of the North American style of rocky road, although it is similar to be sure! The recipe comes from this cookbook I bought at M&S a long time ago when we were living down South. The M&S cookery books are usually quite good if you can get your hands on one. They are filled with good dependable recipes.
For this brownie you stir candied cherries and toasted walnuts into the batter . . . glace cherries. You could use maraschino cherries if you wanted to. Just dry them off very well. I always rinse my glace cherries in warm water and dry them off anyways. Once baked they are coated with a chocolate glace icing and mini marshmallows are pressed into the top.
These are amazingly good. The brownies are moist and hold well together . . . with a nice crunch from the toasted walnuts and a bit of sticky sweet cherry surprise here and there, that we both quite enjoyed!
I think you might want to call them a bit dangerous actually. This is a bake that you will find yourself sneaking into the kitchen to cut off one more sliver when nobody is looking. That can be our little secret.
INGREDIENTS NEEDED TO MAKE
ROCKY ROAD BROWNIES
There are a few unusual ingredients here, but nothing too extraordinary. These really are delicious.
For the Brownies:
- 1 cup (225g) butter, melted
- 3/4 cup (100g) plain all-purpose flour
- 3/4 cup (140g) granulated/caster sugar
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 1/2 cup (70g) glace cherries, quartered
- 2/3 cup (70g) toasted walnuts
For the frosting:
- 1 1/2 cups (200g) icing sugar
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 1 cup (60g) mini marshmallows
NOTES ON INGREDIENTS
- I used salted butter. I only keep salted butter in the house. There is no salt called for in the recipe.
- Use plain flour not self-rising flour. Self-rising flour will alter the texture of the finished product.
- Make sure you use cocoa powder, not hot chocolate or milk chocolate drinking mix. Make sure you sift it to get out any lumps.
- I used large eggs.
- Glace cherries are real cherries that have been pitted and preserved in a candy syrup. You will need to rinse the syrup off of them and dry them well before using.
- Toasting walnuts enhances their flavor and texture and can be done in the oven, on the stove top or in the microwave. I usually spread them out onto a baking sheet and toast them in a moderate oven (350*F/180*C) for 8 to 10 minutes.
- Evaporated milk is a type of processed milk product which comes in a can. The milk has been heated until some of the water in it has evaporated and condensed it. Do NOT mistake it for Sweetened Condensed Milk which has had sugar added and is much thicker. There is no sugar in Evaporated Milk. The brand I use the most is Carnation. You could also use half and half or single cream in it's place.
- I used colored marshmallows, but plain white ones are the normal. Do use mini marshmallows.
HOW TO MAKE ROCKY ROAD BROWNIES
A very simple make. Prepare to fall in love.
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside. (I like to line the pan with paper so that I can left them out easily for cutting into squares.)
- Whisk together the melted butter, eggs and vanilla. (Make sure the butter is not hot.)
- Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. (This ensures that the cocoa powder is evenly distributed.)
- Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. (I used a wire whisk to mix the batter, then I fold in the cherries and nuts with a spatula.)
- Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin. (Do NOT overbake.)
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a spreadable consistency. (You want it to be nice and smooth.)
- Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly.
- Leave to set before cutting into squares to serve. Store any leftovers in a tightly covered container.
HINTS AND TIPS FOR BROWNIE SUCCESS
• Rinse and dry your cherries well. Glace cherries come packed in sticky syrup, which can make your batter streaky. Rinsing them in warm water and drying them thoroughly helps them distribute evenly through the brownies.
• Dry maraschino cherries thoroughly if using them. You can substitute maraschino cherries, but they must be dried very well so they don’t add excess moisture.
• Toast your walnuts for extra flavour. Toasted nuts add a deeper, richer flavour and a lovely crunch in every bite. They really shine in the finished brownies.
• Don’t overbake — look for “just firm” on top. These brownies should be moist and fudgy, not dry. Bake until the top is just firm, then let them cool in the tin to finish setting.
• Use the right icing consistency. The chocolate glace icing should be spreadable but not runny — smooth enough to glide over the brownies, but thick enough to hold the marshmallows in place.
• Press the mini marshmallows in gently. After spreading the icing, lightly press the marshmallows on top so they adhere without sinking. This gives that classic Rocky Road look.
• Let the brownies set before cutting. Allowing the icing and marshmallows to firm up makes slicing much easier and gives you neat, beautiful squares.
• Store leftovers in an airtight container. These brownies stay moist and delicious when stored properly — keep them tightly covered to maintain freshness.
• Aim for fudgy, not soupy. A good brownie should hold together and be easy to pick up — not wet or molten in the middle. Your recipe achieves that perfect fudgy texture without being messy.
• Beware: they’re dangerously moreish! You even warn readers that these brownies are so irresistible, they may find themselves sneaking back for “just one more sliver.” And honestly… they will.
FREQUENTLY ASKED QUESTIONS
WHAT MAKES THESE BROWNIES "ROCKY ROAD?"
They include glace cherries, toasted walnuts, and a topping of mini marshmallows, which give them that Rocky Road flavour and texture.
HOW ARE THESE DIFFERENT THAN NORTH AMERICAN ROCKY ROAD?
These are the British‑style Rocky Road brownies. Instead of melted chocolate and broken biscuits, they’re made with a classic brownie batter and then topped with icing and mini marshmallows.
CAN I USE MARASCHINO CHERRIES INSTEAD OF GLACE CHERRIES?
Yes — you can swap them in, but make sure to dry them very well before adding them to the batter.
WHY DO YOU RINSE THE CHERRIES BEFORE USING THEM?
Rinsing removes the sticky syrup so they mix more evenly into the batter. Dry them well before adding.
WHAT KIND OF TEXTURE DO THESE BROWNIES HAVE?
They’re moist, fudgy, and hold together beautifully, with a lovely crunch from the toasted walnuts and sweet pops of cherry throughout.
IS THE ICING THICK AND FLUFFY?
No — it’s a chocolate glace icing that’s spreadable but not runny, giving a smooth, glossy finish.
HOW SHOULD I STORE THE BROWNIES?
Keep any leftovers in a tightly covered container to maintain freshness.
CAN THESE BE MADE AHEAD OF TIME?
Yes — they set beautifully once cooled, making them ideal for baking a day ahead.
ARE THESE BROWNIES REALLY SWEET?
They are sweet, but not overwhelmingly so — the brownie base is balanced, and the cherries, icing, and marshmallows add fun bursts of sweetness without making them soupy or messy.
A FEW OTHER BROWNIE RECIPES TO ENJOY
I love brownies. They are one of our favorite baked treats. Here are a few additional recipes which you might also enjoy!
TRIPLE FUDGE CHOOLATE BROWNIES - If you’re a brownie lover (and truly… who isn’t?), these Triple Chocolate Fudge Brownies are the kind that stop you in your tracks. Deeply chocolatey, gloriously fudgy, and studded with three kinds of chocolate — semi‑sweet chunks, white chocolate chips, and peanut butter chips — every bite feels like pure indulgence. This is your best kind of brownie: the kind you can hold in your hand, the kind that bakes up dense and rich, never wet or gloopy, and the kind that fills your kitchen with that unmistakable warm‑chocolate aroma. When they come out of the oven, you finish them with a playful drizzle of melted chocolate — a little flick here, a little flick there — creating that bakery‑style finish that makes them look as good as they taste.
BLACK FOREST BROWNIES - These bars are wonderfully easy — just a boxed mix, a tin of cherry pie filling, and a handful of almonds — yet they bake up tasting like something truly special. Studded with generous mounds of cherry pie filling and topped with toasty flaked almonds, which add a delicate crunch that pairs beautifully with the fudgy chocolate beneath. What you have here is a pan of brownies that are rich, moist, decadent, and meant for sharing — though you might be tempted to keep a few back for yourself. Serve them slightly warm with a scoop of ice cream or a cloud of whipped cream, and you’ve got a dessert that feels downright luxurious. Brownies with a little flair. Destined to become a favorite.
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Yield: 16 servings
The Best Rocky Road Brownies
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Quite simply delicious. Not the North American version of Rocky Road, but the British with glace cherries, walnuts and marshmallows.
Ingredients
For the Brownies:
- 1 cup (225g) butter, melted
- 3/4 cup (100g) plain all-purpose flour
- 3/4 cup (140g) granulated/caster sugar
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 1/2 cup (70g) glace cherries, quartered
- 2/3 cup (70g) toasted walnuts
For the frosting:
- 1 1/2 cups (200g) icing sugar
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 1 cup (60g) mini marshmallows
Instructions
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside.
- Whisk together the melted butter, eggs and vanilla.
- Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar.
- Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts.
- Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin.
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a spreadable consistency.
- Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly.
- Leave to set before cutting into squares to serve. Store any leftovers in a tightly covered container.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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This simple, foolproof method is one you will find yourself turning to again and again, especially on busy days when you want a meal that feels special without any fuss. With just a few pantry staples and a hot oven, you can create chicken that’s juicy, flavourful, and irresistibly crisp every single time. If you love easy, dependable recipes that deliver big results, this one is going straight into your regular rotation.
Pricking or scoring the skin helps to render out fat and promote even crisping.
I had picked up some skin-on, bone-in, chicken thighs at the grocery store the other day and was wanting a simple way to prepare them. Without any fancy sauces or seasonings. I found this technique for roasting in a cookbook I have from America's Test Kitchen called the Chicken Bible. Its a great book covering pretty much everything you need to know about chicken.
This was a really simple method which involved roasting the chicken pieces, skin side down on a preheated baking sheet at a high temperature. The end result was succulent and juicy pieces of chicken with a crisp and golden brown skin. Simply seasoned with salt and pepper, they did not require anything special. Just a heavy baking sheet and a hot oven!
I was surprised at how delicious this chicken turned out. It was really tender and juicy and the skin so crisp. It practically melted in the mouth. We enjoyed it hot with mashed potatoes and vegetables on the first night and then cold with some salads (coleslaw and potato) on the second night. This would be great chicken to take on a picnic!
INGREDIENTS NEEDED
TO MAKE
PERFECTLY ROASTED BONE-IN CHICKEN THIGHS
Simple ingredients done well.
- 8 (6 to 8 ounce) bone in, skin on, chicken thighs, trimmed
- 1 1/4 tsp table salt
- 1/2 tsp black pepper
- vegetable oil cooking spray
INGREDIENTS NOTES
- Trim off any excess fat and discard. Likewise, trim off and discard any excess flaps of skin. Bear in mind the skin will shrink while the chicken cooks.
- You could use fancier salts if you wish, or rubs, but there really is no need. Plain salt will give you the best result and crispiest skin.
- I used regular ground black pepper.
- I used avocado spray oil.
HOW TO MAKE PERFECTLY
ROASTED BONE-IN CHICKEN THIGHS
This is not very hard to do at all. High temperature, short cook time. Succulent, juicy chicken with a crisp and flavorful skin.
- Arrange your oven racks to the middle and lowest part of the oven. (This is important.)
- Preheat the oven to 450*F/232*C/gas mark 8. Line your baking tray with non-stick aluminum foil. Place into the oven to preheat while you prepare your chicken. (A lot of fat will be rendered from the chicken so the foil makes for an easy clean up.)
- Trim your chicken thighs, removing any excess clumps of fat and skin. Pat the chicken completely dry using paper towels. Using a metal skewer, poke about 12 holes into the skin of each thigh. (Do not pierce the meat.)
- Season the chicken thighs all over with the salt and pepper. Spray the skin side lightly with some cooking spray. (This helps to really crisp up the skin.)
- Place onto the heated baking tray, skin-side down. (Do not crowd the chicken, allowing for plenty of air to circulate between the pieces.)
- Place the baking sheet into the oven on the lowest rack.
- Roast in the preheated oven on the preheated baking sheet for 20 to 25 minutes, rotating the tray after 10 minutes. At the end of 25 minutes, the skin should be starting to brown, and the chicken should have reached the internal temperature of 160*F/71*C). (Rotating the tray allows for even browning.)
- Remove the chicken from the oven and preheat the broiler to high. Flip the chicken to skin side up.
- Place the baking sheet of chicken on the upper rack of the oven and broil for 5 to 8 minutes, rotating the pan as it browns for even browning. (Keep an eye that it doesn't burn.)
- Remove from the oven to serve. The internal temperature of the chicken should register 175*C/79*C. (Use an instant read thermometer.)
- Transfer to a serving platter and leave to rest for five minutes before serving.
KITCHEN SAFETY
WHEN HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
Store any leftovers in the refrigerator in a covered container.
FREQUENTLY ASKED QUESTIONS
HOW CAN I KNOW WHEN THE CHICKEN THIGHS ARE FULLY COOKED?
The thighs are done when they reach an internal temperature of 165*F/74*C checked with an instant‑read thermometer. This ensures they’re safe to eat and perfectly juicy.
CAN THE CHICKEN BE SEASONED AHEAD OF TIME?
Yes — you can season the thighs up to one day in advance. Store them in an airtight container in the fridge until you’re ready to bake. This can even deepen the flavor.
CAN I ADD HERBS?
You could add some herbs, but do be aware that with the high temperature used for roasting, the herbs may burn.
WHY PRICK THE SKIN OF THE CHICKEN?
WHAT SIDES CAN I SERVE WITH THESE CHICKEN THIGHS?
This recipe is wonderfully versatile. Try roasted veggies like carrots, broccoli, or Brussels sprouts; grains such as rice or quinoa; fresh salads; or classic potato dishes like mashed potatoes or wedges.
HOW CAN I STORE THE LEFTOVERS?
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Reheat in a 350°F oven or microwave until warmed through.
CAN I USE SKINLESS CHICKEN THIGHS INSTEAD?
You can — but you’ll miss out on that irresistible crispy skin. Skinless thighs will be leaner but won’t develop the same crunch.
HOW DO I GET THE CRISPEST SKIN POSSIBLE?
Pat the chicken very dry, don’t overcrowd the pan, roast at high heat, and let the chicken rest briefly after baking. These steps help the skin crisp beautifully while keeping the meat juicy.
A FEW MORE CHICKEN THIGH RECIPES TO ENJOY
I love chicken thighs more than any other cut of chicken. They are always tender and juicy. Here are a few more ways to enjoy them!
SPICE ROASTED CHICKEN THIGHS - A tray of golden, spice‑rubbed chicken thighs—crisp at the edges, juicy beneath the skin, and fragrant with coriander, ginger, garlic, and black pepper—roasts to perfection in under 40 minutes. As they sizzle, whole cloves of garlic mellow and sweeten, later whisked with lemon zest, fresh juice, olive oil, and herbs to create a bright, silky sauce that gets spooned over the hot chicken. Paired with simple sides like sweet potatoes or green beans, this small‑batch recipe delivers big, vibrant flavor with almost no fuss. A cozy, colorful supper for one or two that tastes like far more effort than it takes. You can very easily multiply amounts to serve more people.
STICKY BBQ CHICKEN THIGHS - These Sticky BBQ Chicken Thighs are everything summer cooking should be—simple, saucy, and irresistibly flavour‑packed. Each thigh is rubbed with a smoky, homemade BBQ seasoning that sinks into the meat as it roasts, creating a savoury base for the glossy glaze to come. A quick mix of fruity chutney or salsa, your favourite BBQ sauce, and a drizzle of honey transforms into a finger‑licking coating that caramelises beautifully in the oven, turning the chicken sticky, shiny, and deeply delicious. With tender meat, crisp edges, and that sweet‑tangy glaze brushed on as it cooks, this small‑batch recipe delivers big backyard‑BBQ energy with almost no effort—just juicy, saucy perfection for two. Easily multiplied to feed more.
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Yield: 4 servings
Perfectly Roasted Bone-In Chicken Thighs
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Succulent and juicy chicken thighs with a crackly layer of crisp, browned skin. You will need a large heavy-duty baking sheet.
Ingredients
- 8 (6 to 8 ounce) bone in, skin on, chicken thighs, trimmed
- 1 1/4 tsp table salt
- 1/2 tsp black pepper
- vegetable oil cooking spray
Instructions
- Arrange your oven racks to the middle and lowest part of the oven.
- Preheat the oven to 450*F/232*C/gas mark 8. Line your baking tray with non-stick aluminum foil. Place into the oven to preheat while you prepare your chicken.
- Trim your chicken thighs, removing any excess clumps of fat and skin. Pat the chicken completely dry using paper towels. Using a metal skewer, poke about 12 holes into the skin of each thigh. (Do not pierce the meat.)
- Season the chicken thighs all over with the salt and pepper. Spray the skin side lightly with some cooking spray.
- Place onto the heated baking tray, skin-side down.
- Place the baking sheet into the oven on the lowest rack.
- Roast in the preheated oven on the preheated baking sheet for 20 to 25 minutes, rotating the tray after 10 minutes. At the end of 25 minutes, the skin should be starting to brown, and the chicken should have reached the internal temperature of 160*F/71*C).
- Remove the chicken from the oven and preheat the broiler to high. Flip the chicken to skin side up.
- Place the baking sheet of chicken on the upper rack of the oven and broil for 5 to 8 minutes, rotating the pan as it browns for even browning.
- Remove from the oven to serve. The internal temperature of the chicken should register 175*C/79*C.
- Transfer to a serving platter and leave to rest for five minutes before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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