Rocky Road Brownies

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    • Vegetarian
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This is a twist on two classics: Rocky Road and our favourite Billington's Brownie recipe. Perfect for a chartiy bake sale, or even for a party treat. 


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

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

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

  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. Remove the brownie from the oven and leave to cool. 

  7. While the brownie is cooling, it's time to heat up your caramel. Pour the caramel into a saucepan and heat on a low heat stirring frequently. Keep stirring until the caramel has turned into a good pouring consistency. This will be used for the decoration of the brownie. 

  8. Once the brownie is completely cool, decorate the top with mini marshmallows, the rest of the walnuts, white chocolate chips, digestive biscuits and then pour caramel sauce over the top in a zig zag motion. 

  9. Cut the brownie into 16 squares and serve. 

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