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Rock Road Brownie Cake Ingredients 1 cup less 1 tablespoon (115g) plain flour ¼ teaspoon baking powder ¼ teaspoon salt 4½ tablespoons (64g) unsalted butter, melted ½ cup plus 1 tablespoon (66g) unsweetened cocoa powder  1¼ cups (250g) sugar 1 large egg 2 large egg whites 2 teaspoons (10ml) vanilla extract 8 regular-size marshmallows  ⅓ cup (60g) white chocolate chips ⅓ cup (60g) milk chocolate chips  Instructions Melt the butter over low heat. Once all the butter has melted, transfer the butter into a big bowl. Add the cocoa powder and whisk until the cocoa is combined. Add the sugar and continue whisking. You will end up with what resembles a mass of dark brown sugar. Add the egg and egg whites, as well as the vanilla extract. Whisk until the mixture is smooth and glossy, about 2 minutes. Sift together flour, baking powder and salt. Add to the batter and whisk until the flour is just combined. The batter will be thick. Scrape the batter into a lined and greased 8x8-inch baking tray. The batter will be very shallow in the pan. If you wish, cover this with cling film and place it into the fridge for up to 12 hours. Remove from the fridge 30 minutes before baking. Oil your scissors and cut the marshmallow into quarters. Press the marshmallows into the batter. Scatter the white chocolate chips and dark chocolate chunks over the marshmallows. Bake at 175°C for 25 to 35 minutes. Cool completely in the pan on a wire rack for about 2 hours before cutting.