Rocky Road Brownies (Best Cocoa Brownies)

Another batch of rocky road, yes! And even so, I didn't finish my pack of marshmallows and hazelnuts. Sigh. But I did finish my chocolates!

Haha I didn't use all of that, I threw away Nips and kept 1 bar of Toblerone back in the fridge hehe.

This time round, I didn't use as much too, the first time was overkill. Haha.

I used a different recipe for the brownie too, a recipe I've been meaning to use for a long time, best cocoa brownies by smitten kitchen. And it's a wonderful recipe! Best brownie I've made from scratch. Totally love the rich, fudgy deep chocolate flavour. I love that this brownie can be made in a saucepan too! Fuss free and easy.

10 tablespoons (140 grams) unsalted butter
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process)
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour

Melt butter in a saucepan, add in sugar and cocoa and mix well with a whisk. Take the saucepan off the heat once all are incorporated.
Once the mixture is cooled, mix in eggs one at a time.
Add in flour and mix well.
Split batter into 2 round 7 inch pans (or 1 8 inch square pan), bake at 160 degrees Celsius for about 20-25 minutes.

All in one saucepan!

Brownie cooked and the missing parts are you know, for testing purposes :D

The marshmallows turned out perfect! Not all melted, crispy on top and warm and stretchy inside. Yums. I've perfected rocky road brownies muahahaha.

Comments

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