Rocky Road Brownies

Serves 24

  • 150g dark chocolate, chopped

    125g butter

    3 eggs

    ¾ cup Bundaberg Caster Sugar

    ½ cup Bundaberg Rich Brown Sugar

    1 teaspoon vanilla essence

    ¾ cup plain flour

    2 tablespoons cocoa

    topping

    50g whole blanched almonds

    100g pink and white marshmallows

    200g dark chocolate, chopped

    50g butter

    ¼ cup raisins

    1 tablespoon Bundaberg Soft Icing Mixture, to serve

  1. Preheat oven to 170oC. Grease an 18cm cm x 28 cm slice tray. Line with non-stick baking paper, leaving a little of the paper overlapping the tin on the long sides (this will make the cooked brownies easy to remove from pan).
  2. Melt chocolate and butter in a heatproof bowl over barely simmering water, stirring occasionally until smooth (do not allow the bowl to touch the water). Beat eggs, caster sugar, brown sugar and vanilla essence until thick. Beat in chocolate mixture. Add sifted flour and cocoa and mix until smooth.
  3. Pour into prepared pan. Bake 25-30 minutes. The brownies should still be a little soft in the centre. Allow to cool in tin.
  4. Make topping. Place almonds on an oven tray and roast at 180oC for 8-10 minutes or until a pale golden colour. Set aside. Use scissors to quarter each marshmallow. Melt chocolate and butter in a heatproof bowl over hot water, stirring occasionally until smooth. Remove from heat and stir in almonds and raisins. Stir in marshmallows. Spread over brownie base. Refrigerate until firm. Lift out and cut into rectangles. Dust with soft icing mixture, to serve.