Rocky road brownie
- 200g good quality dark chocolate, chopped coarsely
- 250g butter, chopped
- 1 cup plain flour
- one teaspoon baking powder
- 1/3 cup cocoa powder
- one cup firmly packed brown sugar
- 4 eggs, lightly beaten
- 2 cups mini marshmallows
- 100g dark chocolate, extra
- half a cup milk
- half a cup slivered almonds (optional)
Preheat oven to 180C. Grease a 20cm square deep slice or cake tin and line with baking paper, extending paper 5cm over sides.
Stir butter and chocolate in a saucepan over low heat until smooth. Cool for 10 minutes. Sift flour, baking powder and cocoa into a large bowl, stir in sugar and then chocolate mixture. Stir in eggs and beat mixture until thick and glossy.
Spread mixture into tin and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! The edges of the brownies will be firm and springy to touch and the middle will be gooey.
As soon as you take the brownie out of the oven, sprinkle mini marshmallows and almonds over top. Melt extra chocolate with milk in microwave for 2 minutes on medium, stir until smooth. Drizzle chocolate mixture over marshmallows and nuts.
Allow to cool in the tin, then use the overhanging baking paper to carefully lift out onto a large chopping board. Cut into 16-20 squares.
- An exciting twist to the ordinary Brownie! You could use a packet Brownie mix, but I strongly encourage you to make your own brownie very little extra effort for hugely better taste.
- Another great idea for a Christmas gift (see also Choc-cherry fudge) or to just have in the house to add to the Christmas cheer. Substitute the nuts with glace cherries to make this recipe nut-free.
- Make these gluten-free using gluten-free plain flour.
Recipe created by Melissa Hughes for Kidspot.