A graham cracker crust, fudgy brownie, toffee pieces, toasted coconut and marshmallows make up these indulgent Coconut Toffee Rocky Road Brownies. Rich and delicious – these are a chocolate lovers dream!

I come from a family of great cooks. Seriously – every single one of them is quite talented. So needless to say, when we get together, the food is amazing. We all end up eating too much and complaining at the end of the night that our bellies are too full.

So with all the great food around, you know a recipe is really good when you get a call the next day from one or more of your siblings wanting the recipe for something you made. That was the case with these Coconut Toffee Rocky Road Brownies. The first time I made them, I had not one, but two of my siblings who proclaimed that they couldn’t get enough of these and had to have the recipe.

These are kind of a “kitchen sink” brownie – a graham cracker crust is topped with a brownie base that is topped with toffee, coconut and marshmallows. And it is such a great combination of flavors. They are super rich, so one small brownie really is enough. But that doesn’t mean you won’t be going back to sneak another.

Ingredients in these Coconut Toffee Rocky Road Brownies

Like I mentioned before, these brownies have several different layers:

The graham cracker crust – pretty typical, made from crushed graham crackers, melted butter and sugar.
The brownie layer – These brownies are made from unsweetened cocoa, butter, sugar, eggs, vanilla, flour and salt. You also stir some pecans into the brownie layer.
The toffee layer – For this layer, you simply use toffee pieces. These can normally be found in the baking aisle where the chocolate chips are. I have used both the regular toffee pieces and the chocolate covered toffee pieces and they both work.
The coconut layer – The coconut goes on as it is, but it gets nice and toasty after baking on top of the brownies.
The marshmallow layer – A simple layer of miniature marshmallows. These melt fairly quickly, so make sure your brownies are just about done before you add the marshmallow layer.

Tips for Making these Coconut Toffee Rocky Road Brownies

The biggest hint is to keep an eye on these during the bake time. Since you are working with multiple layers, and since so many ovens cook so differently, you’ll need to make sure to keep an eye on how well your brownies are baked. You don’t want to get the marshmallow layer on and then realize the brownies are not close to being done and then having the risk that the marshmallows will burn.
If you line the baking dish with parchment paper, it’s much easier to remove them from the pan.
These are very rich so make sure to cut them small.
Speaking of cutting, it’s a bit difficult to cut these, as the marshmallow layer will stick to the knife. My trick is to use a serrated knife. Gently use that knife to saw back and forth to cut the marshmallow layer, and then the rest will come easily.

More Brownie Recipes for the Chocolate Lover

Caramel Brownies
Turtle Cheesecake Cookie Bars
Mega Mallow Coconut Brownies
Fudgy Biscoff Swirl Brownies
Banana Brownies with Peanut Butter Banana Frosting

Tools Used to Make these Coconut Toffee Rocky Road Brownies

I just use a basic 8-inch Pyrex dish lined with parchment paper to bake the brownies.
These are the toffee pieces I use for the toffee layer. I will sometimes use the chocolate covered toffee pieces as well.
I used a simple serrated knife to cut the brownies – especially through the marshmallow layer.

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