rocky road brownies

Rocky Road Brownies

Makes 12 – 14, depending on size
250 g butter, melted
420 g (2 cups) Huletts Castor Sugar
3 extra large eggs 
5 ml (1 t) vanilla essence
210 g (1½ cups) cake flour
50 g (½ cup) cocoa powder
5 ml (1 t) baking powder
125 ml (½ cup) pecan nuts, chopped
125 ml (½ cup) chocolate chips
75 g nougat, cubed
75 g cranberries or cherries, chopped
125 g (1/2 packet) Huletts Chocolate Flavoured Icing, prepared as per instructions on pack
125 g (1/2 packet) Huletts Vanilla Flavoured Icing, prepared as per instructions on pack
Extra pecan nuts and cranberries for garnish
  1. Preheat the oven to 180°C.
  2. Line a 22 cm x 32 cm baking tin with baking paper extending over the sides of the baking tray. This is to enable you to remove the brownies from the tin. Spray with cooking spray.
  3. Place the melted butter and castor sugar in a large bowl.
  4. Add eggs, one at a time, while beating after each addition. Add vanilla essence.
  5. Sieve the flour, cocoa and baking powder together and fold into the egg mixture and mix until smooth.
  6. Add pecans, chocolate chips, nougat and cranberries and mix well.
  7. Pour the batter into the prepared tin, spreading the mixture into the corners. Smooth the surface for even baking.
  8. Bake for 45 minutes or until a skewer inserted into the centre of the brownies comes out clean.
  9. Remove from the oven and allow to cool in the baking tray.
  10. Once cool lift the brownies out of the tin using the baking paper as leverage and cut into squares.
  11. Pipe Huletts Chocolate Icing and Huletts Vanilla Icing over the top of the cooled brownies and sprinkle with extra pecan nuts and cranberries.