If you like chocolate brownie. you will love Rocky Ledge Bars. They have a moist, cake like consistency, and are studded with white and milk chocolate chips; caramel baking bits; and mini marshmallows.
· 125 g (1 stick) unsalted butter, room temperature, plus more for pan
· 2 1/4 cups plain (all-purpose flour)
· 2 1/4 teaspoons baking powder
· 1 teaspoon coarse salt
· 1 1/2 cups packed dark-brown sugar
· 3 large eggs
· 1 teaspoon pure vanilla extract
· 1/2 cup miniature marshmallows
· 3/4 cup milk chocolate chips
· 3/4 cup white chocolate chips
· 3/4 cup caramel baking bits
1. Preheat oven to 180 degrees C (350 degrees F). Lightly butter a brownie tin, (9-by-13-inch baking pan). Line with baking paper.
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, and caramel baking bits.
3. Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and caramels on top. Bake until top is golden brown and a cake tester inserted into the centre comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes. Cut into squares.
Recipe was adapted from Martha Stewart’s Rocky Ledge Bars. Rocky Ledge Bars freeze well – so you always have a sweet treat on hand.