Real Life Paleo

Rocky Road Blondies

As mentioned in Hayley’s recent (donut) post, often we visit with her she (politely) requests Urban Poser’s honey-sweetened Marshmallows accompany the visit. Matt has some sort of magic over Jenni’s marshmallows and they come out wonderfully perfect and puffy each time. So when I was talking with Bill & Hayley about visiting for their Gather Release Party and I offered to bring something for their dessert table I knew exactly what to expect. I wanted to bring two things, so I also checked with Diane and Aimee (my travel companion) and was enthusiastically encouraged to bringThe Best Brownies from Beyond Bacon.

As I mulled over the idea of what would be easily transportable from the drive from Virginia to Pittsburgh and what would be fun to make, the thought struck me… with Jenni’s marshmallows already made, we could make Rocky Road Brownies! I floated the idea by my friends and everyone was on-board. Then Matt took the idea one step further, turning the idea into a chocolate-rich blondie, a recipe we’ve never yet made!

This recipe is really good. I forgot how much I love blondies, the last one I had was Elana’s before I stopped eating agave. And the marshmallow addition? Obviously, genius. It melts in and makes these supple and gooey. Then, add in chocolate chips and nuts and you get the rich crunch you want in a special treat!

Rocky Road Blondies by PaleoParents

Rocky Road Blondies



  1. Whisk together the maple syrup and lard until combined.
  2. Add eggs and beat to incorporate.
  3. In a separate bowl, sift together the almond flour, baking soda and salt.
  4. Stir cacao nibs into the rest of the dry ingredients.
  5. Slowly whisk the dry ingredients into the wet until a thick batter forms.
  6. Fold in the chocolate chips, marshmallows and walnuts.
  7. Pour batter into a greased or lined 9" x 9" baking dish.
  8. Bake at 350 degrees for 25 minutes. Allow to cool for 15 minutes before slicing.

Rocky Road Blondies by  PaleoParents

Credit to Aimee for photographing these treats, as I left my camera in Virginia!

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  • These look awesome! I am a little intimidated of the marshmallows….are they difficult to make? I’ll have to try making them sometime because these blondies look delish!!

    • These would work without the marshmallows too, but they’re worth making! Jenni’s video on the link helped make them not too hard for us, Matt’s become a pro because the more you make them the better you become at it! 🙂

  • These didn’t set up for me, I cooked them longer and then thought maybe they would thicken up over night , but they didn’t. I did use palm shortening. I’m sure its because I used honey instead of maple syrup (I used all my maple syrup up making your Creamy Coconut Macaroons – LOVE THEM). Hopefully others will read this and not be like me. I was also wondering how old your marshmellows were and if they had any coating on them, mine were very fresh. It doesn’t matter though the dough is delicious, I’m going to freeze it in chunks and use it in ice cream later (if I can resist them).

    • They were maybe an hour old and I put them right in without coating. Sorry it didn’t turn out!

      • its okay they are still delicious, gives me an excuse to try again, this time with maple syrup.

  • Tina

    What would work well in place of the shortening or lard?

    • Those are the alternatives… 🙂 Perhaps butter?

      • Tina

        I used coconut oil they turned out great! thanks for the recipe :)) it was for my dad’s bday he had 2 big brownies 🙂

  • Michel Dipalma

    I’d love to try this. I’m allergic to tree nuts. what over flours could I use?

    • Sunflower seed flour works as a one-to-one substitution for almond flour.