If you’ve been following me for a while you will know that I absolutely adore rocky road. The combination of textures as well as the sweet and salty flavours just ticks all the boxes for me. As I’ve been playing around with a couple of ideas to add different textures and flavours to one of my favourite desserts, fudgy chocolate brownies, I’ve decided to combine two of my favourites. Et voila! The result is these super addictive Rocky Road Brownie Squares.
Diabetics, look away now! This is a seriously sugar filled treat. Although the flavours end up tasting super balanced with the salty peanuts and dark chocolate, the sugar content is this recipe is dangerously high due to the marshmallow and caramel/toffee layers. So I would reserve this for a very special treat, especially since they are extremely addictive. Best to share these as soon as possible to prevent eating the whole batch yourself.
Rocky Road Brownie Squares
These super addictive Rocky Road Brownie Squares combine the delicious textures and mix of salty and sweet flavours of rocky road with super fudgy chocolate brownies.
Share via Email
Share on Facebook
Ingredients
Chocolate Brownies
- ½ Cup Unsalted Butter, Melted
- 1 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 1⅛ Cup Castor Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- ½ Cup All-Purpose/Cake Flour
- ½ Cup Good quality cocoa powder
- ¼ tsp Salt
Peanut and Toffee/Caramel Layer
- 400 grams Toffee Sauce/Spread Substitute with homemade or bought caramel sauce or tinned caramel treat
- 1 Cup Cocktail Peanuts, roasted and salted
Marshmallow Layer
- 30 grams Unsalted Butter or Coconut oil
- 300 grams Marshmallows Mini or large chopped in small pieces
- 3 Tbsp Milk
Chocolate Ganache Layer
- 200 grams Good quality dark chocolate, finely chopped
- 200 ml Fresh cream
- 40 grams White Chocolate for swirling Optional
Instructions
Chocolate Brownies
- Preheat the oven to 180°C
- Grease and line an 20cm square baking tin with non-stick cooking spray and baking paper. Ensure that the paper goes up the sides as we will be adding layers
- Combine the melted butter, oil and sugar together in a medium bowl and mix well. Add the eggs and vanilla and beat until light and well combined
- Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not over mix
- Pour the batter into the prepared tin. Smooth the top out evenly, but work gently as the batter is very thick and sticky
- Bake for 20 – 25 minutes, or until the centre of the brownie no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven)
- Remove and allow to cool in the tin for around 10 (do not remove from the tin)
Peanut and Toffee/Caramel Layer
- Before the brownies are totally cool, pour and spread over the toffee or caramel sauce or spread. If it is quite thick, warm for a few seconds in the microwave to help it become more pourable. Be careful not to tear up the brownie layer while spreading if the sauce is thick
- Sprinkle over the peanuts to form an even layer and push them gently into the caramel layer with a silicone spatula or the back of a spoon. This will help the layers to adhere
- Place in the fridge for around 1 hour to set
Marshmallow Layer
- If using large marshmallows, cut them to the size of mini marshmallows, this will help them to melt quicker
- Place a large pot or pan on medium heat and add the butter to begin melting
- Add the marshmallows and begin stirring until they start to melt
- When they start to melt a little, add the milk
- Continue stirring until the marshmallows are completely melted and smooth
- Pour over the peanut and toffee layer and spread to create an even layer
- Place in the fridge for around 1 hour to set
Chocolate Ganache Layer
- Chop the dark chocolate very finely and place into a medium sized heat proof bowl or batter jug
- Heat the cream until very hot but do not boil (I do this on the stovetop as I find it easier to control the temperature, but you can use the microwave if you wish)
- Pour the hot cream over the chocolate and immediately cover the bowl with plastic wrap or a tight fitting lid or plate. Set aside for around 5 minutes
- If planning to add the white chocolate swirl, place around 40 grams of white chocolate to a heatproof bowl and melt in the microwave. Do this at 30 second intervals as not to burn it. Melt until it is pourable
- Remove the lid or wrap from the ganache mixture and whisk or stir until the chocolate and cream are mixed through and you have a super smooth and velvety chocolate
- Pour the ganache over the brownie layer
- Dollop the white chocolate in different spots and use a skewer or sharp knife to swirl it through the ganache. Do no go too deep as it will disturb the marshmallow layer
- Place in the fridge for around 1 – 2 hours to set
- Once set, carefully remove from the tin with the baking paper intact and place on a cutting board (It is easier and less sticky to cut it on the paper). Gently peel the paper off the sides and cut into equal sized squares, depending on how large you would like the pieces to be. You may wish to trim the sides to get even lines (I warm a large, sharp knife in hot water to help cut through all the layers)
- Serve and enjoy!
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
Leave a Reply