Rocky Road Brownies
Yield: 16Author: Marie Raynerprep time: 15 Mincook time: 40 Mintotal time: 55 MinQuite simply delicious. Not the North American version of Rocky Road, but the British with glace cherries, walnuts and marshmallows.Ingredients
- 1 cup (225g) butter, melted
- 3/4 cup (100g)plain flour
- 3/4 cup (140g) granulated sugar
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 1/2 cup (70g) glace cherries, quartered
- 2/3 cup (70g) toasted walnuts
- 1 1/2 cups (200g) icing sugar
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 1 cup (60g) mini marshmallows
Instructions
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside.
- Whisk together the melted butter, eggs and vanilla. Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. Make a well in the center. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin.
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a speadable consistency. Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly. Leave to set before cutting into squares to serve.
- Store any leftovers in a tightly covered container.
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