What's more indulgent than a brownie? The answer is a crunchy, moist, fudgy and cakey brownie with Rocky Road toppings. The marshmallow and nuts give it extra 'brownie points'.
Dutch-process cocoa powder is different from natural cocoa powder. It is less acidic, and gives a richer and darker colour to the brownies. If you don't have Dutch-process cocoa powder, you can replace it with natural cocoa. Since it doesn't react with alkaline leaveners like baking soda, you will need to replace the baking soda in the recipe with the same amount of baking powder. But be aware that it might affect the taste and texture of the brownie. It may have a slightly acidic taste and a denser texture.
Ingredients：
2 large eggs
1/2 cup + 2tbsp Dutch-process cocoa powder
1/2 tsp fine salt
1/2 tsp baking powder
1/2 tbsp espresso powder
1/2 tbsp vanilla extract
1/2 cup unsalted butter (at room temperature)
1 cup sugar
2 tbsp light brown sugar
3/4 cup all purpose flour
1 cup chocolate chips
1/2 cup mini marshmallows
1/2 cup chopped nuts (e.g. walnuts/ peanuts/ hazelnuts etc)
1/4 cup white chocolate (melted)
Steps：
1. Preheat oven to 180°C. Line a baking pan with parchment paper.
2. Add eggs, cocoa powder, salt, baking powder, espresso powder and vanilla extract into a bowl. Beat at medium speed for 1-2 minutes.
3. Simmer butter and sugars in a pan over low heat, until the butter is completely melted (don't need to bring to a boil or cook until all the sugar is dissolved).
4. Slowly pour the warm butter and sugar mixture into the egg mixture. Stir until smooth.
5. Add flour and chocolate chips. Stir until there's no lumps.
6. Pour the batter into the baking pan. Bake the brownies for 23 to 28 minutes, until a toothpick inserted into the centre comes out clean, or with just a few moist crumbs clinging to it.
7. Sprinkle mini marshmallows and mixed nuts on top. Bake for 5 minutes.
8. Remove from oven and let cool on a rack. Drizzle on melted white chocolate before cutting and serving.
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