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Top view of Rocky Road Brownies cut into squares topped with marshmallows with a hand reaching for a slice
50Total Time
20Prep Time
30Bake Time
16Serves
Easy

Rocky Road Brownies

On trend

6 Reviews

  • Vegetarian

About the bake

A fully loaded twist on two classics: Rocky Road and our favourite Billington's Brownie recipe, some would say its a match made in Baking Mad heaven. Perfect for a charity bake sales, party treats or even a midweek pick me up. One thing's for sure, you'll be sneaking back into the kitchen for just one more slice.

We top ours with mini marshmallows, crushed biscuits and caramel but feel free to let your creative juices run wild and load on any of your favourite toppings. 

50Total Time
20Prep Time
30Bake Time
16Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 190'c/ 170'c fan, gas mark 5 and line a 20cm (8x8") square baking tin with parchment paper. 

  2. Step 2:

    Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. 

  3. Step 3:

    Whisk the eggs until pale and fluffy. Add the muscovado sugar and whisk until thick. Now gently fold in the chocolate.

  4. Step 4:

    Sieve in the flour and fold in until the mixture is smooth. 

  5. Step 5:

    Add 2/3 of the chopped walnuts into the mixture and fold. (You're saving the rest to decorate the top). Pour the brownie mixture into the prepared tin and bake for 30-35 minutes.

  6. Step 6:

    Remove the brownie from the oven and leave to cool. 

  7. Step 7:

    While the brownie is cooling, it's time to think about your topping. Whether you're opting to use honey, treat sauce or caramel- it doesn't matter. It's essentially a 'glue' to hold the decoration on with.

     

  8. Step 8:

    Once the brownie is completely cool, pour 100ml (you don't have to measure it, just coat the brownie with enough that the toppings will stick. Then decorate the top with mini marshmallows, the rest of the walnuts, white chocolate chips, digestive biscuits and then pour any remaining sauce you have over the top in a zig zag motion. 

  9. Step 9:

    Cut the brownie into 16 squares and serve. 

    Top Tip

    Store this brownie in the fridge in an air tight container. Consume within 4 days. 

Ingredients

  • For the Brownie

    • 200g Unsalted butter
    • 350g Dark chocolate (60%-70%)
    • 3 Eggs
    • 250g Billington's Unrefined Dark Muscovado Sugar
    • 50g Allinson's Self Raising Flour
    • 100g Mini marshmallows
    • 70g Chopped walnuts
    • 50g White chocolate chips
    • 4 Digestive biscuits
    • 150ml Sticky sauce (use honey, or caramel treat sauce, or golden syrup, or maple syrup)

Utensils

  • Saucepan
  • Brownie tin 8in x8in

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