Rocky Road Brownies

Ingredients:

Brownies:

• 226 g butter
• 300 g semi-sweet chocolate chips
• 200 g brown sugar
• 100 g sugar
• 1 tsp. salt
• 4 large eggs
• 150 g flour
• 200 g nuts (optional)
• 1 tsp vanilla

Topping:

• 50 g chocolate buttons/chocolate chips
• 100 g marshmallows
• 50 g nuts

Sauce:

• 50 g chocolate buttons
• 1 tbsp corn syrup
• 3 tbsp heavy cream

Instructions:

1. Preheat oven at 180 C. Prepare a 9×13 (inches) baking pan with greased parchment paper. Set aside.
2. Combine butter and chocolate in a bowl and put over a pan with simmering water.
3. Remove the bowl and stir well until everything has melted and has been thoroughly mixed.
4. Wait to cool down a bit. Add sugar, salt and brown sugar and mix it well.
5. Add the eggs and whisk until you get a thick batter.
6. Then pour in the flour and mix.
7. If using nuts, add them now.
8. Pour in your baking pan and bake for 35 minutes.
9. Remove pan from the oven and spread the toppings in order: (1) nuts, (2) chocolate buttons/chocolate chips (3) marshmallows. And bake for 8-12 minutes or until the marshmallows brown a little.
10. When done, let cool in a wire rack for at least an hour or two.
11. When cooled down, you can do the sauce: Combine sauce ingredients in a small bowl and melt in a microwave from 15 seconds to 1 minute. Just be careful not to overheat them. Using a spoon or fork, just drizzle the sauce on top of the brownies.

I love this Rocky Road Brownies. I just found it a little thicker. But that’s not an issue at all… Everything was perfect! And I am sure I’ll be making this again – on the right pan.

Notes:

• I assumed that the baking pan was measured in cm. So 18 x 26 cm is about 7 x 10 inches in size… am I right? Because 18 x 26 inches pan is a full-sheet pan used for jelly or Swiss rolls. (Please, help me out here.)
• The step when you have to pour your brownie batter in the pan, the translated text gave me ‘…pour in a square shape pan (18 × 26)’. Am I the only one confused or what? – 18 x 26 square shape pan? The thing is, I baked mine in a 18 x 26 cm baking pan and I found it thicker than the usual thickness of the brownies. So I changed the above into 9 x 13 inches baking pan. I did not notice that in her website, the photo showed a rectangular size pan. So, of course, the translated text was wrong when Google translate said ‘square shape’ pan.
• The original recipe calls for two kinds of sugar – 200 g brown and 225 g white. You will notice that I changed white sugar into 100 g because I used semi-sweet chocolate chips. Manuela used a chocolate with 70% cacao. Maybe that was the reason she used large quantity of sugar. You may follow, of course, the original recipe. It’s all up to you.
• I used peanuts. You may use walnuts, almond, pecan… It’s your brownies. 😀

Source Recipe: Rocky Road Brownies by Passion for Baking