Rocky Road Brownies

Method

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 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. 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. Cut the brownie into 16 squares and serve. 

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