Friday, August 21, 2009
Rocky Road Brownie
There hasn’t been much action on my blog this week – it has been a busy one. I mentioned that last weekend we went down to Taranaki to see my in-laws. As well as Dorie’s applesauce cake I made chocolate chippy biscuits and also this rocky road brownie. I am not a huge lover of rocky road. For someone who loves chocolate and very rarely finds anything too rich, I do find that rocky road can be a bit sickly. But it looks nice and is fairly easy to make.
The idea of having a brownie base with a rocky road topping was quite appealing. The recipe comes from an old donna Hay magazine. The topping called for 500g of chocolate which seemed a lot even by my standards! So I decided to halve the recipe to make it a bit more economical. And, to be honest I didn’t need to make such a huge quantity. The brownie layer is a bit more solid than the sticky kind of brownie I like, making it robust enough to carry the marshmallow, nut and chocolate topping. The recipe suggested almonds, but I used peanuts. I actually think that almonds would have been nicer. I imagine that this would be a great slice to make for a party as it looks fun with the pink and white marshmallows peeking through the chocolate.
Rocky road Brownie (adapted from Donna Hay recipe)
½ c brown sugar
½ c flour
1/8 tsp baking powder
¼ c cocoa (I used dutched cocoa)
50g dark chocolate, melted
250g dark chocolate, melted, extra
½ c roasted nuts of your choice
150g marshmallows, halved
• Cream butter and brown sugar, then beat in egg
• Stir in dry ingredients then milk and then first measure of melted chocolate
• Pour into lined 18x23 cm slice tin
• Bake at 160c for 25-30 minutes, then cool
• Once cool, spread with 2 tbsp of the reserved melted chocolate. Sprinkle over nuts and marshmallows and the spread over the rest of the melted chocolate. Leave to set and then cut into pieces.