The minute I saw this recipe on the front of Julie Le Clerc's latest magazine I had to make it. It looked so colourful and indulgent, and didn't appear to be too complicated either. I had mixed feelings about it when I first made it. Firstly the base seemed alot thicker than the picture, even though I used the exactly specified sized tin. Secondly, the base looked as though it might be nice and fudgy anbd brownie like, but instead turned out more cakey and drier. Cutting it was an absolute nightmare as it crumbled and the marshmallows on top were really sticky. At that point I was quite disappointed with it and put it in its airtight container to come back to the next day. What a difference a day makes. The slice had cooled to this lovely dense and very chocolately flavour, much nicer than the night before and though still a little crumbly it was very nice with a cup of tea or coffee. I would consider making it again, this time in a larger tin so that the base wasn't as thick. Still worth a go if you are thinking of trying it!
Rocky Road Slice
2/3 c cocoa
1 1/2 c firmly packed brown sugar
2 large eggs beaten
1 tsp vanilla essence
1 cup flour
1/2 c milk
2 cups mini marshmallows ( Iused normal ones cut up)
3/4 c toasted whole blanched almonds, coarsely chopped
3/4 chocolate bits
100g extra dark chocolate, melted, to decorate
Heat oven to 170 C fanbake. Grease a 23 cm square tin and line with baking paper with an overhang on all sides. Melt butter, then stir in cocoa powder until smooth, add brown sugar, eggs, vanilla and salt and stir well. Gently sitr flour and milk. Spread mix into prepared tin, and bake for 30 minutes until skewer comes out clean. Remove from oven and sprinkle surface with marshmallows, chocolate bits and almonds. Bake for 5 mins or until marshmallows begin to puff slightly. Remove to cool to room temperature. Use the paper overhang to lift and remove the slice from the tin. Decorate with a drizzle of melted chocolate if desired. Cut into squares to serve.