Rocky Road Brownies

Crispy, salty, sweet and soft, not to forget the utter gooeyness. A brownie with salt caramel in the middle and stuffed with peanuts, marshmallows and crunch.
I decorated the cake with various dragee chocolate balls and leftovers I had in my cupboards, but you can decorate as you like.

This is a “just because” cake. Just because you wanted it, because it’s Monday, because the real summer weather keeps us waiting, because it’s just because. You choose.

ROCKY ROAD BROWNIES
12 -16 PIECES.

135 G 70% DARK CHOCOLATE
175 G BUTTER
200 G SUGAR
3 EGGS
1 TSP. VANILLA SUGAR
½ TSP. FLAKY SALT
125 G FLOUR
75 G SALTED CARAMEL

Preheat the oven to 175 degrees celsius.

Line a baking tin, 20×20 cm, with baking paper and butter the paper, so the cake doesn’t stick.

Roughly chop the chocolate and melt it with the butter. Stir it into a shiny mixture, this is easiest to do with a whisk.

Whisk the sugar in and then the eggs, one at a time.

Add the vanilla and salt and finally fold in the flour with a rubber spatula.

Spread the brownie batter into the mould. Put dollops of salted caramel on top and run a knife through the caramel, so it gets mixed with the batter. Don’t overdo it though, as you’ll want some pockets of caramel in the brownie.

Bake the cake in the middle of the oven for 30 min.

Remove the cake from the oven and let it cool completely in the mould.

ROCKY ROAD GANACHE:
100 G MIN. 36% MILK CHOCOLATE
100 G MIN. 66% DARK CHOCOLATE
100 G HEAVY CREAM 38%
100 G SALTED PEANUTS
50 G MINIMARSHMALLOES
40 G PUFFED RICE

Melt the chocolate together with the cream and stir them together to a smooth ganache.

Add the peanuts, marshmallows and puffed rice and make sure everything is covered by the chocolate.

Spread the ganache on top of the brownie and smooth out the surface.

DECORATION:
MINIMARSHMALLOWS
SALTED PEANUTS
CHOCOLATE BALLS
OPTIONAL DRAGEE ALMONDS

Decorate with marshmallows, peanuts, chocolate balls and dragee almonds, press them lightly into the ganache so that they stick.

Place the brownie in the fridge until the ganache has set. But remember to take it out some time before serving, so the brownie can temper and not be too hard and solid.

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