Rocky road brownie slice

  • 45 mins cooking
  • Makes 30 Slice
  • Print


Rocky road brownie slice
  • 1/3 cup (25g) desiccated coconut
  • 100 gram butter, chopped coarsely
  • 200 gram dark (semi-sweet) chocolate, chopped coarsely
  • 1 cup (220g) firmly packed brown sugar
  • 2 eggs, beaten lightly
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/3 cup (80g) sour cream
  • 300 gram white chocolate
  • 200 gram marshmallows
  • 1/2 cup (70g) toasted slivered almonds, chopped coarsely


Rocky road brownie slice
  • 1
    Preheat oven to 180ºC. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular slice pan; line base and long sides with baking paper, extending paper 5cm above sides.
  • 2
    Place coconut in a small ovenproof dish; brown, in oven, stirring frequently, for 2 minutes or until coconut is lightly golden, cool.
  • 3
    Stir butter and dark chocolate in a medium saucepan over low heat until smooth. Cool for 10 minutes.
  • 4
    Stir sugar and egg into chocolate mixture, then stir in sifted flour and sour cream. Spread mixture into pan.
  • 5
    Bake about 35 minutes; cool brownie in pan.
  • 6
    Melt white chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don't let water touch base of bowl).
  • 7
    Chop marshmallows coarsely; combine with nuts and coconut in a medium bowl, then sprinkle over brownie slice. Drizzle with white chocolate. Refrigerate to set before cutting.

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