Rocky Road Brownies

Rocky Road Brownies

  • VG
There are certain times of the year when going without chocolate is not an option! This is one of those times. These brownies are everything a good brownie should be: rich, sweet, decadent and fudgy. But combining them with another sweet favourite, rocky
Makes 16 pieces 50 minutes Piece of cake


    1. Place butter first into a medium saucepan and add 150g of the chocolate on top. Melt over low heat, stirring regularly until smooth and glossy. Remove from heat.
    2. Preheat oven on Fan Forced to 170℃. Grease and line a square baking tin (approx. 24cm x 24cm) with baking paper.
    3. Place cocoa, sugars, flours and salt in a mixing bowl and use a hand whisk to combine and remove any lumps. Roughly chop the remaining chocolate and add with the pistachios and crushed biscuits and combine.
    4. Add the eggs to the melted chocolate mixture and stir to combine. Pour the chocolate mix in with the dry ingredients and mix well to combine.
    5. Pour the batter into the prepared tin and gently smooth and spread evenly.
    6. Stir together the marshmallows and raspberries. Pour them onto the top of the brownie mix and use a blunt knife to gently spread and marble through the top.
    7. Place onto a shelf in the centre of the oven and bake for 40-45 mins or until just set in the centre.
    8. Remove and cool in the tin on a cake rack for 15 minutes before carefully removing and slicing. Enjoy warm or at room temperature.

    *if using frozen raspberries allow them to thaw slightly before use.

    Recipe made with love by Sally Lukey from Sweetpea Cuisine. 

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