Happy December 14th. Today, my advent calendar has a real weekend-hygge recipe: Rocky Road brownie. The brownie itself is my gluten-free brownie, which is mega easy to make and really good. The brownie is topped with a Rocky Road topping of dark chocolate, marshmallows, almonds and peppermint candies. A really delicious combination, though you can vary the topping with anything you like. I have a few recipes for Rocky Road here that you can use for inspiration. It’s best to bake the cake a day in advance, so the brownie can settle in the fridge. The brownie is a heavy cake, so cut it into small pieces. Enjoy!
Rocky Road brownie
IngredientsGluten-free brownies (makes 16-20)
Heat the oven to 175 C convection.
Melt the butter and chocolate in a saucepan on a low heat. Stir well to combine and set it aside. Separate 4 of the eggs into whites and yolks. Whisk the two remaining (whole) eggs together with the vanilla, cocoa powder, salt and 100 g of the sugar into the bowl of egg yolks. Whisk it until it becomes light and airy. Pour the chocolate and butter mixture in as you whisk. Whisk the egg whites until frothy and add a little sugar as you continue to whisk. Whisk the meringue until it forms peaks and is airy. Fold the meringue gently into the chocolate mixture, without beating too much of the air out of the mixture. Line a 21 × 21 cm form with baking paper. Pour the dough into the mold and bake the cake for 25-30 minutes. The cake should wobble slightly in the centre and be cracked on top. Let the cake cool and then put it in the refrigerator, preferably overnight.
Rocky Road topping
Melt the chocolate and butter in a double boiler and stir until combined. Add the marshmallows and chopped almonds and stir well. Pour the mass onto the cold cake and sprinkle with the chopped peppermint candies. Refrigerate until the chocolate has set. Cut the cake into pieces and serve. Enjoy!