I had this crazy idea of making this calorie heavy, heart attack of a brownie. It's not the best for your waistline but boy does it taste good! Give it a go, but beware, it's very rich, so a little piece is enough to satisfy you.
Rocky Road Brownies
Makes 16 pieces
175g butter, coarsely chopped
175g dark chocolate, coarsely chopped (I used Whittakers 50%)
1½ cups caster sugar
4 eggs, lightly beaten
½ cup plain flour
2 tbsp cocoa powder
½ cup dark chocolate chips
½ chopped walnuts
100g small marshmallows
Heat oven to 160ºC fan bake. Line a 17cm x 27cm slice tin with nonstick baking paper.
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water. Whisk until smooth, then stir in sugar and eggs.
Sift flour and cocoa powder together, then stir into chocolate mixture.
Pour into prepared tin. Bake for 50 minutes, remove from oven and sprinkle over dark chocolate chips, walnuts and top with the marshmallows. Return to oven for 5-10 minutes depending on how long it takes for the marshmallows to go gooey. Watch it as it can easily burn!
Once it's done, remove from oven and cool in the tin before slicing. When slicing, dip your knife into hot water to make it easier to cut the brownies. You should get 16 little pieces of brownie or if you're feeling naughty, cut them into 12 larger pieces!