Well last night I asked which of my three recipes you wanted to see – chewy butterscotch bars, rocky road brownies or licorice brownies. This was the winner! Don’t worry, the rest will be posted over the next few days (You should see how many recipes I have ready to post! So many recipes, so little time!)
I always get sidetracked when cooking. I was originally making some licorice brownies and a new rocky road experiment but then thought “why not combine the two!”. I am forever going off on some tangent. Luckily this one worked a treat!
Just be warned – a small piece is plenty!
Rocky Road Brownies
- Total Time: 55
Description
Rocky road and brownies in one! What could be better?
Ingredients
Scale
- 250g butter, diced
- 200g dark chocolate, chopped
- 200g brown sugar
- 2 teaspoons vanilla bean paste
- 4 eggs
- 210g self raising flour, sifted
- 40g cocoa powder, sifted
Topping
- 120g milk cooking chocolate, roughly cut into small pieces
- 1 teaspoon coconut oil
- 10 mini red frogs, cut in half
- 10 marshmallows, cut in half or quarters
- 2 tablespoons peanuts or any nuts, I use salted as I love the salty chocolate taste
- 1.5 tablespoon shredded coconut
- 1.5 tablespoon white choc chips
- Melted white chocolate to drizzle over the top, optional
Instructions
- Preheat oven to 170 degrees.
- Line a lamington tin with baking paper.
- Blitz butter and chocolate for 5-10 sec on speed 7.
- Melt at 60 degrees on speed 2 for 4-5 mins or until melted.
- Add sugar and vanilla. Mix on speed 4 until just combined.
- Add eggs one at a time through the hole in the lid.
- Add flour and cocoa powder. Blitz on speed 4 until combined.
- Pour mixture into prepared tin.
- Bake for 40-45 minutes. Do not over bake this. You want a nice fudgey soft brownie. Mine were borderline over baked in the above photo.
- Whilst the brownie is cooking, wash and dry your tmx bowl.
- Add the coconut oil and milk chocolate to the bowl.
- Melt at 60 degrees on speed 2 for 4-5 mins or until melted.
- Add the remaining ingredients except the melted white chocolate.
- Blitz on reverse, speed 3 until combined. It doesn’t have to be completely combined.
- Once cake is done, remove from the oven. Let cool for 5 minutes then pop onto a cooling rack.
- Place chocolate rocky road mixture on top whilst hot. This helps the rocky road layer adhere to the brownie.
- Place melted white chocolate into a ziplock bag. Snip the corner and drizzle over the brownie. Alternatively use a piping bag with fine tip.
- Leave to set.
- Prep Time: 10
- Cook Time: 45
