Brownies are one of my favourite cakey treats, but I do also love some rocky road. What’s not to love about chocolate, biscuits, cherries, and marshmallows? Yum! So when Wyke Farms sent me some of their butter to try, I knew just the recipe I had in mind – these rocky road brownies. They have the gooeyness (is that even a word? It is now) of a brownie but with the crunch of biscuit too, then the obligatory cherry and marshmallow. As the biscuit is baked within the mixture, it smells divinely caramelised just out of the oven too!
Ingredients (makes 24)
- 200g milk chocolate, broken into chunks
- 200g Wyke Farms unsalted butter
- 3 eggs
- 300g caster sugar
- 1tsp vanilla extract
- 125g plain flour
- 1/4tsp salt
- 8 rich tea biscuits, broken into small chunks
- 150g glace cherries
- 40g mini marshmallows
- 4 squares of melted milk chocolate
- Preheat oven to gas 4/180c/350f. Grease and line a 26 x 20cm (deep) baking tin with baking paper.
- Melt the chocolate and butter in a bowl over a saucepan of lightly simmering water.
- Beat the eggs, sugar and vanilla until thick & creamy, then stir in the chocolate mixture.
- Fold in the flour and salt until well combined, then stir in the broken biscuits.
- Lightly dust the cherries with a sprinkle of flour to stop them sinking to the bottom, then fold into the mixture.
- Pour the mixture into the prepared baking tin and bake for around 30 minutes. The top should be cracked but a few crumbs should come out on a toothpick inserted to test it.
- Scatter the mini marshmallows over the brownie whilst it is fresh out of the oven, and leave to cool.
- Drizzle the melted chocolate over the top of the brownie, then cut into pieces.
The Wyke Farms butter I was sent to try has a lovely creamy taste, that proper butter flavour that tastes so good. I can tell lots of loving care has been put into creating it. I don’t eat butter very often so as well as using it for baking, this is a gorgeous treat for spreading on homemade bread too.