For the brownie
- 200g butter, cut into pieces
- 300g dark chocolate (preferably 70% cocoa solids), broken into pieces
- 120g plain flour
- Pinch of salt
- 1 tsp baking powder
- 3 large eggs
- 200g soft dark brown sugar
For the rocky road topping
- 100g dark chocolate, broken into pieces
- 50g butter
- 1 tbsp golden syrup
- 20g crushed popcorn
- 50g mini marshmallows
- 50g crumbled amaretti or digestive biscuits
- 50g chopped glacé cherries
- Preheat the oven to 180°C/Gas 4. Line the base of the Lakeland Brownie Traybake Tin with baking paper.
- To make the brownies, put the butter and chocolate into a non-stick saucepan and heat very gently, stirring often. Remove from the heat before fully melted, so that the mixture doesn’t become too hot. Set aside to cool slightly, stirring occasionally, until smooth.
- Meanwhile, sift the flour, salt and baking powder together. Whisk the eggs and sugar together in a large bowl with a hand-held electric mixer for 2 minutes on the high setting. Stir in the melted chocolate mixture, then gently fold in the flour mixture. Transfer to the tin and bake for 35-40 minutes. Cool completely in the tin on a wire rack.
- For the rocky road topping, gently heat the chocolate, butter and golden syrup in a non-stick saucepan until melted and smooth. Remove from the heat and stir in the popcorn, marshmallows, crushed biscuits and glacé Spread over the cooled brownie and chill until set. Cut into 20 squares, using the markings on the tin as your guidelines. You might wish to cut them in half again as they’re deliciously indulgent!
Tip: You can freeze these brownies once made; cut into squares, pack into a freezer box, then freeze for up to 3 months. If you have any extra cherries, marshmallows or popcorn, sprinkle a little on top after you’ve spread the rocky road mixture; it doesn’t need any extra, but it does make it look even more delicious. If that’s possible…