Preheat oven to 325º. Line mini muffin pans with paper liners. (The brownies are difficult to remove from the pan without paper liners.)
In a large mixing bowl, whisk together water, oil and egg until well combined. Add brownie mix and flour if using, and stir until well blended. Put 1 tablespoon brownie batter in each of the paper lined muffin cups.
Combined topping ingredients in a small bowl and set aside.
Bake for 10 minutes until the edges of the brownies are set. Remove from oven and sprinkle ½ teaspoon of rocky road topping on top of each brownie bite. Lightly press down on toppings so they adhere to the brownie.
Return to the oven and bake for an addition 5 minutes. Don't overbake, the brownies should be fudgy.