Rocky Road Chocolate Brownie Slice

Ingredients (serves 8)

• Melted butter, to grease
• 200g milk chocolate, coarsely chopped
• 150g butter, chopped
• 270g (1 1/4 cups) caster sugar
• 115g (3/4 cup) plain flour
• 35g (1/3 cup) cocoa powder
• 3 eggs

• Topping

• 80g mini baking marshmallows
• 120g (3/4 cup) unsalted peanuts
• 50g (2/3 cup) shredded coconut
• 200g dark chocolate, coarsely chopped

Method

1. Preheat oven to 180°C. Brush a 7cm-deep, 10.5 x 20.5cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Place the milk chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth.
3. Combine the sugar, flour and cocoa powder in a bowl. Add the chocolate mixture and eggs and stir until just combined. Pour into the prepared pan. Bake in oven for 1 hour or until crumbs cling to a skewer inserted into the centre.
4. Meanwhile, to make the topping, combine the marshmallows, peanuts and coconut in a bowl. Place the dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth.
5. Add the dark chocolate to the marshmallow mixture and stir until well combined. Press firmly over the brownie. Place in the fridge for 1 hour or until firm. Cut into slices to serve.