Wednesday, May 4, 2011
Rocky Road Chocolate Brownie
Rocky Road Chocolate Brownie has to be one of my family's favourite sweet treats. I have tried various brownie recipes but most were either too wet, too gooey, too sweet, too nutty, too fudgy or the opposite - too dry. I wanted to come up with a brownie that was cake-like in texture, moist without tasting undercooked with just enough chunks of chocolate and a scattering of nuts, dried fruit and chewy marshmallows. This version is super easy and super quick to make because you use a bar of Cadbury Rocky Road chocolate which takes just moments to chop up before being stirred into the mixture.
Here are the ingredients
One 2oo gram bar of Cadbury Rocky Road chocolate - you could use two for a 'rockier road version'! Of course you could use separate ingredients - chocolate chips, baking marshmallows, cherries, nuts etc but that's a lot of jars/packets to open - the chocolate bar version is a real time saver!
3/4 to 1 cup (approx) of softened unsalted butter
3 large eggs
1 cup of all-purpose flour (I like to use unbleached organic flour)
1 cup raw sugar (or caster sugar if you prefer)
1/2 cup good quality baking cocoa
pinch of salt
1. Pre-heat oven to 180 c ( 350 F)
2. Line a square baking pan with baking paper (mine is 20cm by 20 cm - just under 8"x 8" with a depth of 5cm or 2" for my imperial friends!)
3.In a large bowl, beat your butter until smooth and stir in the eggs. I sometimes use the processor if my butter hasn't softened sufficiently and the mix appears lumpy.
4. Stir in the dry ingredients ensuring that all the flour is folded in well.
5. Roughly chop up the chocolate bar - I cut each square into quarters and mix in.
6.Spread the mixture out evenly in the prepared pan - a rubber spatula is helpful!
7.Bake for approximately 30 minutes - the edges should start to pull away from the sides of the pan indicating that it is ready.
8.Cool in the pan and cut into slices - I opt for 16 for a morning or afternoon tea treat but you could cut 12 to create more generous servings suitable for a dessert - serve still warm with ice cream.
My family prefer this brownie warm and fresh out of the oven. The chunks of chocolate are still gooey and melt in your mouth! It is meant to be an occasional treat as I prefer to use freshly milled wholewheat flour for most of my baking but it is not really suitable for this kind of recipe. Let it be said - I'm not against the occasional use of refined products for certain cakes and desserts. I'm sure my children are going to have fond memories of making Rocky Road Chocolate Brownie!
What is your favourite chocolate recipe? I'm very tempted to share the link to what I believe is the world's best chocolate cake. The cake I have been making for years that no other chocolate cake recipe has come even close to matching - interested?
With Love and Joy,