Rocky Road Brownies
Makes 16 squares
2/3 cup cocoa
1/2 cup plain flour
1/2 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup firmly packed light brown sugar
1/2 cup white sugar
4 egg white
1 teaspoon vanilla essence
3 teaspoons skim milk
1/4 cup dark chocolate bits
1 1/2 cups miniature marshmallows
3 tablespoons coarsely chopped walnuts
1. Preheat oven to 180C. Line a 20cm square cake tin with non-stick baking paper. Spray lightly with vegetable oil cooking spray.
2. In a small bowl, sift cocoa, flour and baking powder. In a mixing bowl, whisk oil, sugars, egg whites and vanilla essence together until well blended. Stir cocoa mixture into the oil mixture until evenly combined. Place mixture in prepared tin.
3. Bake until a bamboo skewer inserted in centre comes out clean, about 25 minutes. Place tin on a wire rack and cool for 10 minutes.
4. To prepare topping, combine milk and chocolate bits in a small saucepan. Heat over a low heat until chocolate is melted. Sprinkle marshmallows and nuts over cooked brownie mixture. Drizzle chocolate mixture over top. Return tin to oven for 3 minutes, Cool on a wire cooling rack. Cut into squares.