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Tuesday, 3 May 2011

Dark Chocolate Rocky Road Brownies

I make these for school cake stalls, coffee mornings or just for a nice treat at home with a cuppa.  They make great gifts for teachers, a thank you pressie for friends, and are fab for Mother's Day.  This brownie recipe can even be made up to 1 week in advance.  If you are making the brownies ahead of time make sure you store them in an airtight container and keep them out of direct sunlight in a nice cool place.

Melted butter, to grease the tin

300g dark chocolate (60% cocoa solids), roughly chopped

160g butter, cubed

155g (3/4 cup) caster sugar

3 eggs, lightly beaten

190g (1 1/4 cups) plain flour

60g pink and white marshmallows, cut in half

80g (1/2 cup) whole unsalted roasted peanuts, chopped (optional)

Preheat your oven to 180°C. Brush a 16 x 26cm (base measurement) non-stick slice tin with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, ensuring that the paper can overhang by a couple of inches.

Put the chocolate and butter in a medium saucepan over a very low heat and stir with a metal spoon for about 5 minutes, or until chocolate has completely melted. Add the sugar and cook, stirring constantly, for another 5 minutes or until sugar dissolves. Immediately take it off the heat and leave it to cool for about 5 minutes.

The mixture needs to cool otherwise the eggs will scramble when you add them if the mixture is too hot. Stir in the egg and flour and mix until well combined. Gently stir in the marshmallows and peanuts. Spoon the mixture into the prepared slice tin and gently smooth the surface.

Bake in the preheated oven for about 20 minutes or until a skewer inserted into the centre comes out slightly sticky. Remove the brownies from oven and set aside to cool in the slice tin for 3 hours before you cut it into squares.  You do need to leave it to cool for that long so they can set and be sturdy enough to hold their shape when cut into squares.

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