Rocky Road Chocolate Brownie Slice

• Melted butter to grease
• 200g Milk Chocolate, coarsely chopped
• 150g butter
• 1 1/4 cups caster sugar
• 3/4 cups plain flour
• 1/3 cup cocoa powder
• 3 eggs
• 80g mini baking marshmallows
• 3/4 cup unsalted peanuts
• 2/3 cups shredded coconut
• 200g dark chocolate, coarsley chopped

1. Preheat oven to 180'c. Brush a 7cm loaf pan with melted butter to lightly grease. Line with baking paper allowing overhang on all sides.
2. Place the milk chocolate and butter in a heatproof bowl over a saucepan half filled with simmering water (dont let the bowl touch the water). Using a metal spoon, stir until mixture is smooth.
3. Combine the sugar, flour and cocoa powder in a bowl. Add the chocolate mixture and eggs and stir until just combined. Pour into prepared pan. Bake in oven 1 hour or until crumbs cling to a skewer inserted into the centre.
4. Meanwhile, to make the topping, combine the marshmallows, peanuts and coconut in a bowl. Place the dark chocolate in a heatproof bowl over a saucepan half filled with simmering water (dont let the bowl touch the water). Use a metal spoon to stir until smooth.
5. Add the dark chocolate to the marshmallow mixture and stir until well combined. Press firmly over the brownie. Place in fridge 1 hour or until firm. Cut into slices to serve.