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How to make Rocky road chocolate brownie slice

Yield = 8
Prep time: 0:30
Cook time: 1:05
Total time: 1:35

Ingredients

  • Melted butter, to grease
  • 200g milk chocolate, coarsely chopped
  • 150g butter, chopped
  • 270g (1 1/4 cups) caster sugar
  • 115g (3/4 cup) plain flour
  • 35g (1/3 cup) cocoa powder
  • 3 eggs

Topping

  • 80g mini baking marshmallows
  • 120g (3/4 cup) unsalted peanuts
  • 50g (2/3 cup) shredded coconut
  • 200g dark chocolate, coarsely chopped

Method

  • Step 1 Preheat oven to 180°C. Brush a 7cm-deep, 10.5 x 20.5cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  • Step 2 Place the milk chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
  • Step 3 Combine the sugar, flour and cocoa powder in a bowl. Add the chocolate mixture and eggs and stir until just combined. Pour into the prepared pan. Bake in oven for 1 hour or until crumbs cling to a skewer inserted into the centre.
  • Step 4 Meanwhile, to make the topping, combine the marshmallows, peanuts and coconut in a bowl. Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth.
  • Step 5 Add the dark chocolate to the marshmallow mixture and stir until well combined. Press firmly over the brownie. Place in the fridge for 1 hour or until firm. Cut into slices to serve.