Mini Rocky Road Brownie Cups
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
  • 24 Oreo cookies
  • 5 tbsp butter, melted
  • ½ cup unsalted butter (1 stick), melted
  • ⅔ cup white sugar
  • 2 large eggs
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tbsp vanilla extract
  • ¾ cup unbleached all-purpose flour
  • 1 cup mini marshmallows
  • ⅓ cup chopped almonds
  • ⅓ cup semi-sweet chocolate chips
  • 1 tbsp cream or half-and-half
  1. Grind the cookies into crumbs using a food processor (can also use the back of a butterknife).
  2. Mix with the 2 tbsp melted butter and press firmly into a greased muffin pan.
  3. Chill in the refrigerator while preparing the brownie batter.
  4. In a mixing bowl, combine all ingredients for the brownies by stirring with a large spoon.
  5. Preheat oven to 350 degrees F.
  6. Fill each Oreo crust cup to just below the top.
  7. Bake for 15-20 minutes, until a toothpick comes out clean when inserted in the middle.
  8. Cool for 5 minutes, then gently swirl a knife around the cup to release into your hand, one at a time.
  9. Top with marshmallows and almonds.
  10. Add the chocolate chips to a microwave-proof bowl and heat for 30 seconds x2-3 times until melted, stirring in-between.
  11. Add the cream and stir well.
  12. Transfer to a plastic bag with a hole cut in the bottom corner and drizzle over the marshmallow/almond topping.
Makes 10 brownie cups
Recipe by My San Francisco Kitchen at