Rocky Mountain Brownie is a rich decadent brownie baked with a combination of nuts and chocolates. In this version, I have made it eggless using a combination of yogurt and oil. Topped with assorted roasted nuts and chocolate chips.
I know Brownie was a tough one to make these days as I seem to have covered so many versions. For the previous one, Chinnu said I have already baked it and for today’s version also, Athamma said the same. Well, they fail to understand that even a different ingredient makes it a new dish for us. Anyway as long as they like it and enjoy, I have no issues.
In today’s brownie, which is supposed to be a spin of the famous Rocky Road Brownies, where marshmallows are a must for topping. In this version, the brownies are baked with assorted nuts and chocolate chips without marshmallows. So I felt it was much better for me.
I am yet to click the sliced pictures as I want the brownie to rest in the fridge for a while before slicing it. I came back home from work, refrigerated before slicing and it came out perfect! I had divided half for elders and other half for the kids, with one side full of assorted nuts and rest with chocolate chips.
I managed to taste both sides and must say it was just so divine!
Rocky Mountain Brownies
For the brownies
1.25 cup All Purpose Flour
1/4 cup Cocoa Powder
2/3 cup Sugar powdered
1/4 cup Hot Water
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 cup Dark Chocolate Chips
1/3 cup Cooking Oil
1/2 cup Curds /Yogurt
1/4 cup Hazel Nuts
1/4 cup Almonds
1/4 cup Walnuts
2 tbsp Dark Chocolate Chips
2 tbsp Dark Chocolate Chips small
2 tbsp Semi Sweet Chocolate Chips small
Chop the nuts for topping and Microwave for a minute, toss and again microwave for a minute. Keep it aside.
Melt the dark chocolate chips for the brownie for 1 minute in MW.
Using a spatula whisk it well. Add cocoa powder, then powdered sugar, combine everything
Next add the oil, followed by curds. Mix everything.
Now add the flour and combine gently.
Add the baking powder, baking soda and slowly add the hot water.
Combine and do not mix too much.
Preheat oven to 185C.
Grease and line a 8″inch Baking Pan.
Transfer the batter to the tray and pat it down.
Top with the tossed nuts and chocolate chips, save 2 tbsp dark chocolate large
Bake for 25 minutes at 185C
Once done, add the saved chocolate chips and bake again for 5 mins.
Let it rest overnight or for at least 4 hours. Refrigerating also should help.