Crispy, salty, sweet and soft, not to forget the utter gooeyness. A brownie with salt caramel in the middle and stuffed with caramels, peanuts, marshmallows and chopped pistachios.
This is a “just because” cake. Just because you wanted it, because it’s Wednesday, because it is raining all the time, because it’s soon weekend. You choose.
ROCKY ROAD BROWNIES
12 -16 PIECES.
135 G 70% DARK CHOCOLATE
175 G BUTTER
300 G SUGAR
1 TSP. VANILLA SUGAR
½ TSP. FLAKY SALT
125 G FLOUR
3- 4 TBSP. SALTED CARAMEL
10 PCS. SOFT CARAMELS, CUT INTO SMALLER PIECES
50 G MINI MARSHMALLOWS
50 G SALTED PEANUTS
25 G PISTACHIOS
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 half of the brownie batter into the mould. Put dollops of salted caramel on top and spread the rest of the batter on top.
Bake the cake in the middle of the oven for 10 min. Press the soft caramels into the batter.
Continue baking for 20 min.
Decorate with marshmallows, peanuts, and press them lightly into the cake so they stick, and finally the chopped pistachios.
Bake for another 5 min.
Remove the cake from the oven and let it cool completely in the mould.