Try out this recipe for rocky road brownies from the new book, guaranteed to be more of a hit with children than the traditional mince pies.
50g marshmallows, cut up
80g slab of white chocolate, cut into chunks
50g shelled pecan nuts, walnuts or hazelnuts, broken up
50g dark chocolate (preferably 70% cocoa solids)
110g Stork bake
2 large eggs, beaten
225g white sugar
50g cake flour
1 teaspoon baking powder
¼ teaspoon salt
Preheat the oven. Grease an oblong baking tin, 18cm x 28cm, and line it with silicone paper or baking parchment as well, allowing the paper to extend 2.5cm above the tin.
Chop up the nuts roughly – not too small – then place on a baking tray and toast them in a preheated oven for 8 minutes.
Chop up the marshmallows and white chocolate and set aside.
While the nuts are cooking, put the dark chocolate and Stork bake in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water.
Allow the chocolate to melt, then beat it until smooth, remove it from the heat, and then stir in the other ingredients until thoroughly blended.
spread the mixture evenly into the prepared baking tin and bake on the centre shelf of the oven for 30 minutes or until slightly springy in the centre.
Remove the tin from the oven and leave to cool for 10 minutes before cutting into roughly 15 squares.
Then, using a knife, transfer the squares to a wire rack to finish cooling.
- I Love Baking SA: South Africa’s Baking Favourites is published by Tracey McDonald Publishers and retails for R160