There’s something blissfully nostalgic about rocky road brownies. This cake is beyond delicious, with its chocolate drizzle and puffs of fluffy marshmallow. It’s also perfect for Passover.


  • 4 eggs
  • 1¾ cups sugar
  • 1 cup vegetable oil
  • 1 cup potato starch
  • ¾ cup unsweetened cocoa powder
  • pinch kosher salt
  • 3 cups mini marshmallows
  • ½ cup chocolate chips


  1. Preheat oven to 350°F. Lightly coat bottom and sides of a 9- or 10-inch springform pan with nonstick cooking spray. (Alternatively, use a 9 x 13-inch glass baking dish; see Norene’s Notes, below.)
  2. In a large bowl, combine eggs, sugar, and oil; mix until well blended.
  3. Add potato starch, cocoa, and salt; mix until combined.
  4. Pour batter into prepared pan; spread evenly.
  5. Bake 35-40 minutes. Remove pan from oven and sprinkle evenly with marshmallows. Bake an additional 5 minutes, until marshmallows are puffed and slightly golden.
  6. Let cool. Melt chocolate chips; drizzle melted chocolate in a zigzag design over marshmallows. Transfer to a round serving plate; remove sides from springform pan. Cut into 12 wedges.

Yields: 12-24 servings

Norene’s Notes:

  • If using a 9 x 13-inch pan, line with aluminum foil, with ends of foil extending over sides of pan. Use foil handles to lift baked, cooled brownies from pan before cutting into 24 squares.
  • Variation: In step 5, add ¾ cup coarsely chopped pecans and ¾ cup shredded unsweetened coconut along with marshmallows.
  • It’s better to underbake brownies slightly. If they are overbaked, they will taste dry and crumbly rather than rich and moist. If you took your brownies out of the oven too early and they seem slightly underbaked, place the entire pan of brownies into the refrigerator and they will become moist and fudgy.