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Rocky Road Brownies
Florence Jackson

Rocky Road Brownies

These are a fantastic texture filled brownie with layers of fudgy brownie, marshmallow and almond filled ganache. There is crunch, and gooey and fudgy and sticky all in one gorgeous brownie bite! The layers are really easy to assemble. Just let set up in the refrigerator before slicing for those neat slices of goodness. For nut allergies, feel free to sub out the nuts for some sort of seeds or dried fruit!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 100 g Semi-Sweet/Dark Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 100 g Light Brown Soft Sugar
  • 100 g Granulated Sugar
  • 2 Large Free Range Eggs
  • 80 g All Purpose Flour
  • 30 g Cocoa Powder
  • Pinch of Salt
  • 100 g White Chocolate Chips
For the Filling
  • 120 g Mini Marshmallows
For the Ganache
  • 110 g Dark/Semi-Sweet Chocolate
  • 90 ml Heavy Cream
  • 75 g Slivered Almonds

Method
 

  1. Pre-heat your oven to 370℉/180℃. Line an 8x8" baking pan.
  2. In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
  3. In a large mixing bowl, whisk together melted butter and both sugars until fully combined (3-5 minutes). Add in the eggs and vanilla and whisk again.
  4. Now, add the melted chocolate slowly and combine. 
  5. Add the flour, salt, cocoa powder and chocolate chip. Fold gently with a rubber spatula or wooden spoon until just combined. Pour into the lined pan.
  6. Bake 20 minutes, until the top looks just set but the filling may still look a little wobbly. Remove from the oven and cover in the mini marshmallows and return to the oven for 5 minutes. Remove and let cool.
For the Ganache
  1. Chop the chocolate up into small pieces if using block chocolate (chocolate chips are fine too). Place the chocolate in a heatproof bowl/jug.
  2. Heat the cream over a medium heat in a small saucepan. Once it has started simmering, pour it over the chocolate. Leave for 2 minutes, then whisk to create a thick, glossy chocolate ganache. Stir in the slivered/sliced almonds.
  3. Spread the almond ganache over the brownies. Let set before slicing and serving (speed up this process by placing in the refrigerator).