How to Make Delicious Rocky Road Chocolate Brownies Without a Mixer

Tired of regular brownies? I have a solution for you. This recipe takes brownies to the next level. A rich and gooey brownie topped with a creamy chocolate and hazelnut cheesecake layer which is then topped with marshmallows and finished with a shiny chocolate icing. Four layers of gooey, delicate, chocolatey, chewy goodness.

Brownies can be modified in many creative ways. This is just one of them.

The brownie base is a version of my original brownie recipe. It uses half the ingredients for a thinner layer. And I’ve simplified the mixing method which makes life a little easier.

Once again, I am using my Lloyds Pans pizza pan for a sweet bake. It measures at around 8.5 in (22cm) long, 6.5in (16cm) wide, and 2in (5cm) deep. You could use a tray that is twice as big to make brownie squares instead of the brownie bars I made. Just remember to increase the amount of ingredients for the icing to have enough for covering the whole surface.

You can modify this recipe by using different chocolate or a mix of chocolates. Swap the hazelnuts for other nuts or even seeds. Use different sugar or sugars.

Watch the video down below for detailed instructions.

Ingredients

For the cheesecake layer –

80g (2.8oz) hazelnuts

100g (3.5oz) cream cheese

30g (1oz) butter

60g (2oz) sugar

80g (2.8oz) chocolate chips

1 egg (50g; 1.75oz)

For the brownie base –

2 eggs (100g; 3.5oz)

150g (5.3oz) sugar

75g (2.65oz) white flour (all-purpose or even bread flour will do)

1g (0.035oz) salt

125g (4.4oz) butter

125g (4.4oz) chocolate

For the icing –

30g (1oz) butter

30g (1oz) chocolate

30g (1oz) cream cheese

40g (1.4oz) milk

250g (8.8oz) icing sugar

200g (7oz) mini marshmallows

Method

1. Toast the nuts in a pan on high heat for around 5 minutes. Chop or break into smaller pieces.
2. Make the cheesecake mix. Combine the cream cheese, butter, sugar, egg, chocolate chips, and toasted nuts. Mix. Leave on the side.
3. Make the brownie base. Combine the flour, eggs, sugar, and salt. Whisk until smooth.
4. Melt the butter and chocolate and pour into the flour, egg, sugar, salt mixture. Whisk until combined.
5. Pour the brownie batter in a baking paper lined tray. Top with the cheesecake mixture. Bake at 160C (320F) for 35 minutes.
6. Remove from the oven and top with marshmallows. Place back into the oven for 5 minutes until the marshmallows puff up.
7. Make the icing. Combine the butter, chocolate, cream cheese, and milk. Melt. Add the icing sugar and whisk until smooth.
8. Remove the brownie from the oven and pour the icing all over it to cover the whole surface.
9. Leave to cool down at room temperature for 1 hour. Place in the fridge and chill until completely set. Ideally overnight.

Cut into portions and tuck in!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.