Brown Butter Rocky Road

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18cm x 18cm baking tray with baking paper.

   Tip: Use a high-quality dark chocolate for the best flavor.

2. 2

   Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

   Tip: Be careful not to burn the chocolate.

3. 3

   In a separate bowl, whip the eggs until they become light and fluffy. Add the sugar and whip until combined.

   Tip: Use room temperature eggs for the best result.

4. 4

   In a large saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma.

   Tip: Be patient, as this step can take up to 10 minutes.

5. 5

   Remove the saucepan from the heat and stir in the vanilla extract and salt. Let cool slightly.

   Tip: Use a spatula to scrape the browned butter from the sides of the saucepan.

6. 6

   Add the marshmallows to the browned butter mixture and stir until they are fully incorporated and the mixture is smooth.

   Tip: Use a whisk to break up any clumps.

7. 7

   Pour the marshmallow mixture over the melted chocolate and stir until combined.

   Tip: Use a spatula to scrape the chocolate from the sides of the bowl.

8. 8

   Fold in the chopped almonds and pour the mixture into the prepared baking tray.

   Tip: Use a spatula to spread the mixture evenly.

9. 9

   Place the tray in the oven and bake for 15-20 minutes or until the top is set and the marshmallows are golden brown.

   Tip: Keep an eye on the marshmallows to prevent burning.

10. 10

    Remove the tray from the oven and let cool completely in the baking tray.

    Tip: Use the baking tray to lift the rocky road out of the tray when it's cooled.

11. 11

    Cut into squares and serve.

    Tip: Store in an airtight container in the refrigerator for up to 3 days.