Rocky Road Brownies
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 100 g whole almonds
- 60 g Pistachio kernels
- 150 g + 350 g sugar
- 200 g Whipped cream
- 350 g Dark chocolate
- 250 g Butter
- 5 Eggs (Gr. M)
- 1 TABLESPOON Sugar beet syrup
- 210 g Flour
- 7-10 Tbsp 1 1⁄2 Tsp Baking powder
- 7-10 Tbsp Salt
- 40 g Mini-Marshmallows
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Wood skewer
Directions
- 1
Grease a square springform pan (approx. 24 x 24 cm; alternatively a round one of 26 cm Ø) and dust with flour. Coarsely chop the pistachios and almonds. Caramelise 150 g sugar in a wide pot while stirring constantly until golden brown.
- 2
Add cream and simmer at low heat until the caramel has dissolved in the cream. Remove from heat. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
- 3
Break chocolate into pieces. Melt with the butter in a hot water bath, let it cool down a little. Beat the eggs and 350 g sugar with the whisk of the mixer for about 10 minutes until thick and creamy. Stir in the syrup.
- 4
Mix flour, baking powder and 1 pinch of salt. First stir the chocolate mixture into the egg mixture, then the flour mixture, then 30 g each of almonds and pistachios.
- 5
Smooth the dough in the form. Bake in a hot oven for 50-60 minutes, possibly covering with aluminium foil about 10 minutes before the end of the baking time. Take out the cake and prick several times with a wooden skewer.
- 6
Drizzle with caramel sauce and sprinkle with remaining almonds, pistachios and marshmallows. Bake the cake in a hot oven at the same temperature for another 5 minutes. Let them cool down.
Nutrition Facts
550 kcal
55 g
32 g
7 g
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