Fully Loaded Rocky Road Brownies

Course: Chocolate desserts, Desserts

Cuisine: Australasian, Australia, New Zealand, North American

Prep Time: 50

Cook Time: 42

Cool down time: 1

Total Time: 2 32

Servings: pieces

Calories: 262kcal

Author: Dini Kodippili

These Rocky Road Brownies are a take on the Australian Rocky road - but in brownie form. You can definitely let your imagination run wild with your favourite add-ins, but I wanted to add some seasonal colours with bright green pistachions, red gummy bears and raspberry sauce, white coconut and a sprinkling of white chocolate.

EASY - This is an easy recipe to make and great for anyone who loves chocolate and candy.

Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

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Ingredients

Fudgy Raspberry Brownie Layer

115 g unsalted butter 1 stick / ½ cup
226 g coarsely chopped bittersweet chocolate 8 oz
100 g granulated sugar ½ cup
50 g brown sugar ¼ cup
3 large eggs
1 teaspoon vanilla extract
80 g all purpose flour ⅔ cup, spoon and leveled
20 g unsweetened cocoa powder 2 tbsp
½ teaspoon sea salt
125 g roasted nuts 4.5 oz. I used pistachios and slivered almonds (see note 1)
½ cup raspberry preserves Raspberry jam with whole fruits

Rocky Road Ganache Layer

283 g finely chopped semi-sweet chocolate About 10 oz. Can be substituted with any kind of chocolate - white, milk or dark
120 mL heavy cream (35% fat) ½ cup
1 cup mini marshmallows
1 cup gummy bears gum drops or turkish delight
⅓ cup toasted desiccated unsweetened coconut you can increase this upto ½ cup if you prefer (see note 2)
extra white chocolate to grate on top optional

Instructions

Fudgy Raspberry Brownies

Preheat oven to 350F/180C.
Line a 8x8 inch square pan with non stick foil or parchment paper.
Melt the butter and chocolate together in a double boiler (if using a stove) or microwave safe bowl (if using a microwave). Stir at intervals to make sure they do not burn and that they melt evenly.
115 g unsalted butter, 226 g coarsely chopped bittersweet chocolate
Add the sugars and salt and whisk to combine. Let it cool slightly.
100 g granulated sugar, 50 g brown sugar, ½ teaspoon sea salt
Whisk/beat in the eggs and vanilla, until it is incorporated well.
3 large eggs, 1 teaspoon vanilla extract
In a separate bowl, sift the cocoa powder and flour together. Add the nuts and coat them with the flour.
80 g all purpose flour, 20 g unsweetened cocoa powder, 125 g roasted nuts
Add the flour, cocoa and nuts into the brownie batter and mix well.
Evenly spread in the pan and tap it on the counter to break any bubbles in the batter.
Spoon the raspberry preserve over the batter and use a spoon to gently swirl it into the batter.
½ cup raspberry preserves
Bake in preheated oven for about 30-40 minutes. Check at the 25 minute mark. The brownie is done when you insert a tooth pick (or cake tester) into the brownie and it comes out cleanly with only a few crumbs attached.
While the brownies are still warm, spread the rocky road layer on top. Recipe follows.

Rocky Road Chocolate Ganache Layer.

Place the chocolate in a heat-proof bowl and keep all the other ingredients close by.
283 g finely chopped semi-sweet chocolate, 120 mL heavy cream (35% fat)
Heat the cream in a saucepan until it just starts to boil.
Pour the cream over the chopped chocolate and whisk to melt the chocolate completely.
Add the gummy bears, marshmallow and coconut into the chocolate. Leave aside until the brownies are ready.
1 cup mini marshmallows, 1 cup gummy bears, ⅓ cup toasted desiccated unsweetened coconut
When the brownies come out of the oven, warm up the chocolate for about 30 seconds - 1 minute (on a double boiler or in the microwave) to allow the chocolate and candy to soften (but not melt the marshmallow)
Spread this mix over the hot brownies while it is still in the baking tray.
Grate some white chocolate on top while it is warm (optional).
extra white chocolate to grate on top
Leave to cool completely until the chocolate layer on top is set - preferably leave it to rest over night. Loosen the brownies from the pan using a warm knife or palette. Cut into 1.5 x 1.5 inch squares (or smaller, as it is a rich dessert)
Can be eaten at room temperature, cold or warm!

Notes

Note 1 - You can buy raw nuts and toast them in a 350°F/180°C oven for about 10 minutes until they become very lightly browned.
Note 2 - You can get untoasted unsweetened coconut and place them on a dry pan and over low-medium and toast them (keep them moving constantly) until they just start to toast and you can smell the coconut.
Note 3 - If you melt the chocolate and butter, and leave them to cool and then re-heat it again it adds to the fudginess of the brownie. It is not necessary to do this, but I try to at least melt the butter earlier, let it cool and then melt it again whenever I make brownies.

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