Rocky Road Brownies

Here's a sweet little treat to enjoy with a cuppa any time of the day.  It's my own recipe, and a family favourite.  The beauty of this recipe is you can play around with the extra ingredients and either add to them or change them around, depending on what your preference is.  By adding toasted hazelnuts and dried cranberries instead of walnuts and marshmallows, you can make the brownie slice a little more gourmet.  Ultimately, these brownies are soft, chewy and irresistible, just the way I like them.  I hope they become a favourite of yours too.

250g unsalted butter
2 cups (430g) caster sugar
4 eggs
1 1/2 cups (225g) plain flour
3/4 cups (80g) cocoa powder
1 teaspoon vanilla bean paste
*1/2 cup mini marshmallows
*1/2 cup walnuts, coarsely chopped
*1/2 cup unsalted pistachio nuts, coarsely chopped
(* Denotes optional ingredients - you can change these to suit your taste or omit altogether for plain chocolate brownies).
Cocoa powder, extra (to dust)

Pre heat oven to 180C.

Grease and line a 20 x 30cm slab pan with non-stick baking paper.

Melt the butter in a saucepan over low-medium heat until melted.  Remove from the heat and stir in the sugar then transfer to a large bowl.

In the bowl, add the eggs (one at a time) to the sugar and butter mixture and stir until the mix is thick and glossy.

Sift in the flour and cocoa powder over the mixture and stir well until combined.

Add the vanilla bean paste and stir.

At this stage, you can add the rocky road ingredients.  Stir to combine and distribute the ingredients.

Spread the mixture over the base of the prepared pan.

Bake in the oven for 30 minutes or until a skewer inserted into the centre of the brownies comes out clean.

Set aside in the pan to allow to cool completely.

Cut into squares and dust with extra cocoa powder to serve.

Makes 15 brownies.


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