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