Dark Chocolate Rocky Road Brownies
Rocky road brownies
Equipment
- 1 Baking tin
- 1 Medium Saucepan
- 2 Large mixing bowl
- 1 Wooden spoon
- Spatula
Ingredients
- 140 g butter cubed
- 200 g 70% dark couverture chocolate chopped
- 225 g caster sugar
- 2 whole eggs + 1 yolk
- 85 g plain flour sifted
Rocky Road Additions (about 150–200 g total, adjust to taste):
- Mini marshmallows
- Walnuts roughly chopped
- Oreos broken into chunks
- Dried fruit cranberries, raisins, or cherries work well
Instructions
- prep: Preheat oven to 180C (160C fan)
- Line a 20 cm square baking tin with parchment.
- Melt base: In a heatproof bowl set over a bain marie, gently melt the butter and chocolate together. Stir until smooth, then remove from heat and let cool slightly.
- Add sugar: Stir the caster sugar into the warm chocolate mixture until combined.
- Add eggs: Beat the 2 whole eggs and 1 yolk in a small bowl, then whisk them into the chocolate-sugar mixture until glossy and smooth.
- Fold in flour: Sift in the flour and gently fold with a spatula until just incorporated (do not overmix).
- Add the rocky road mix-ins: Fold through most of the marshmallows, walnuts, Oreos, and dried fruit, reserving a handful for topping.
- Bake: Pour batter into the prepared tin.
- Scatter the reserved mix-ins over the top.
- Bake for 25 - 30 minutes, until the edges are set but the centre still has a slight wobble (a skewer should come out with a few moist crumbs).
- Cool & set: Allow to cool fully in the tin before cutting into squares.
- The brownies will firm up as they set.
Nutrition
Calories: 105kcalCarbohydrates: 25gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 13mgPotassium: 24mgFiber: 0.2gSugar: 19gVitamin A: 19IUCalcium: 15mgIron: 0.3mg
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