Rocky Road Brownies
Rocky Road Brownies
Open in full-screen mode

Rocky Road Brownies

Preparation
15 MIN
Cooking
35 MIN
Cooling
1 H
Makes
16 pieces
Share

Ingredients

Brownies

Caramel Sauce

Preparation

Brownies

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting paper hang over two sides. Butter the other two sides.
  2. In a bowl, over a double boiler or in the microwave oven, melt chocolate with butter. Let cool.
  3. In another bowl, using an electric mixer, beat eggs with brown sugar and salt until smooth. At low speed, add chocolate mixture and flour and beat until smooth. With a spatula, fold in half of the nuts and marshmallows.
  4. Spoon batter into the prepared pan. Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out with lumps and not completely clean.
  5. Right out of the oven, sprinkle with remaining nuts and marshmallows. Let cool. 


Caramel Sauce

  1. Meanwhile, in a saucepan, bring sugar and water to a boil. Cook without stirring until mixture turns golden brown. Remove the pan from the heat and add cream. Bring to a boil, stirring until smooth. Cool slightly and drizzle over cooled cake. Serve warm or at room temperature.

Comments

  1. i just couldnt wait for your reply made it with regular ALL PURPOSE FLOUR and kept rest of the ingredients same. Excellent complients i got just because of your recpie. Thanks but i still want the answers for my questions. warm regards and thanks again.

  2. hello, i am from India, i want to make this but i want to clear some of my doubts before making this and I hope you will definitely help me in this.First- is it compulsory to use unbleached flour,because we do not get unbleached flour,second- wont using milk chocolate and sugar make it too sweet, can i use dark chocolate or reduce the quantity of sugar and third- can i use olive oil instead of butter? thanks and hope for the earliest reply.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum