Rocky-Road Berry Brownies

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Indulge in the irresistible fusion of rich chocolate, tart berries, and crunchy walnuts with these decadent Rocky-Road Berry Brownies. Yielding 10 generous slices, this recipe offers the perfect blend of sweetness and texture.


  • 1 cup unsalted butter
  • 2 1/4 cups coconut sugar or brown sugar
  • 4 eggs
  • 1¼ cups cacao powder
  • 2/3 cup all purpose flour
  • 1/2 cup California Giant raspberries
  • 1/2 cup California Giant blackberries
  • 1½ cups mini marshmallows, reverse 1 cup for topping
  • 3/4 cup chocolate chips, reserve a small handful for the topping
  • 1/2 cup walnuts, roughly chopped and reserve a small handful for the topping


      • Start by preheating your oven to 350F. In a saucepan on medium heat, melt down the butter and sugar. Once the sugar has dissolved into the mixture, remove from heat and pour it into a large mixing bowl. Crack in the eggs and whisk to combine.
      • Now add in the cacao powder, flour and mix well. Gently fold in the berries, walnuts, chocolate chips and the marshmallows. Pour the mixture into a greased 9x9” baking pan. Pop into the oven to cook for 40-45 minutes or until the center of the brownie is cooked but still a little gooey.
      • Take the brownies out from the oven and top with the remaining marshmallows, chocolate chips and walnuts. Pop it back into the oven to roast the top of the marshmallows - about 3 minutes. Keep checking the marshmallows to make sure they do not burn.
      • Once they are ready, let cool for a few minutes and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!