Rocky Road Brownies
Inspired by techniques from King Arthur Baking.
Fudgy brownies topped with toasted gelatine-free marshmallows, pecans and chocolate chips.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 249 kcal |
| Protein | 2.7 g |
| Carbohydrate | 25.5 g |
| of which sugars | 18.2 g |
| of which free sugars | 17.9 g |
| Fat | 15.7 g |
| of which saturates | 6.8 g |
| Fibre | 1.9 g |
| Salt | 0.13 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 115 g unsalted butter
- 115 g dark chocolate (60-70% cocoa), chopped
- 200 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp vanilla
- 2 large eggs, at room temperature
- 70 g plain flour
- 55 g pecans, chopped
Topping
- 80 g gelatine-free (vegetarian) mini marshmallows check the label
- 55 g pecans, chopped
- 45 g dark chocolate chips
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 2
Batter. Melt the butter and chocolate together, whisk in the sugar, salt and vanilla, then beat in the eggs until thick. Fold in the flour and half the pecans.
- 3
Bake. Spread in the tin and bake 22-25 min, until a skewer shows moist crumbs.
- 4
Top. Scatter over the marshmallows, the rest of the pecans and the chocolate chips and bake 3-5 min more, until the marshmallows puff and turn pale gold.
- 5
Cool. Let cool completely, then cut into 16 with a knife dipped in hot water.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
