Rocky Road Brownie slice



125g dark chocolate, chopped

125g butter, chopped

2/3 cup caster sugar

1 egg, lightly beaten

3/4 cup plain flour

1/4 cup self-raising flour, sifted

Rocky Road:

125g mixed marshmallows, chopped

1/2 cup red glace cherries, halved

1/2 cup mixed unsalted nuts, roughly chopped

1/2 cup desiccated coconut

500g milk chocolate, chopped, melted


Preheat oven to moderate 180°C. Lightly grease and line an 18 x 28cm slice pan, extending baking paper 2cm above edge of pan.

Combine chocolate and butter in small saucepan. Stir over a low heat until smooth. Cool for 10 minutes.

Stir caster sugar and egg through. Fold in flour.

Spread mixture into prepared pan. Bake for 15-20 minutes until firm. Cool to room temperature.

For Rocky Road:

In a clean bowl, combine marshmallows, cherries, nuts and coconut. Stir in chocolate.

Spoon chocolate mixture evenly over base. Chill for 1 hour until firm.

Cut into squares with a hot knife. Store in an airtight container in the fridge.