The humble brownie - so simple, and yet so deliciously moreish and decadent. They're my go-to baked good when I want to impress, because there is no one who doesn't like them. Once a month, we hold a 'Cake Party', a simple evening gathering where we get together and share sweet and savoury baked goods. This month, I was tasked with bringing something 'chocolate' - and faced with the myriad of options in front of me, I turned to Pinterest for a little bit of inspiration.
I came across these Rocky Road Brownies, which looked incredible, but which were made with a packet mix (gasp!). I would be shunned at Cake Party if I turned up with a packet mix creation (although it is a good option if you are pushed for time, and don't have a foodie-blogger reputation to maintain!) so I set about making them from scratch. I really don't think it takes all that much longer but the payout taste and texture-wise is phenomenal. As always, these are based on the Hummingbird Bakery brownies, my go-to when I want a soft, fudgey, rich brownie. And would you ever want a different kind of brownie?
When it comes to the topping, it's really a free-for-all. Rocky Road is traditionally made with biscuits and marshmallows, but I went a bit mad in the baking aisle and came away with honeycomb pieces and white chocolate chips to throw into the mix. Glace cherries, sultanas and crushed walnuts would all be great additions as well - so just go for it and cover these bad boys in a sticky, sweet, crunchy mix of goodies, there are no rules!
- 200g dark chocolate
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour
- 3 eggs
- A variety of toppings (I used 75g marshmallows, about 6 rich tea biscuits, 25g honeycomb pieces and 50g white chocolate chips)
1. Preheat the oven to 170oC and line your tin with baking paper.
2. Break up the chocolate and butter into a bowl. Melt over a pan of boiling water (watch out for steam!)
3. Stir in the sugar, then the flour, then the eggs until everything is deliciously incorporated. Be careful not to over mix - once everything's together, stop there!
4. Pop in the oven for 25 minutes.
5. Remove from the oven and cover in your yummy toppings. Put melt-y things like chocolate chips and marshmallows on the very top.
6. Bake for another 10 minutes and then leave to cool - all the marshmallows and chocolate should have melted over the biscuits and formed a delicious rocky road top to your brownies.
Paul will tell you that the toppings make these brownies a right pain to cut through when they are cool, so be careful and use a sharp knife when portioning out these bad boys. This mix should make around 12 big brownies, but if you want to spread the love, just cut them smaller (obviously!).