Method

Brownie

1. Preheat the oven to 180°C and line an 8×8 inch (20×20 cm) baking dish with baking paper.
2. Melt the coconut oil and chocolate chips together in a small saucepan over medium heat until smooth.
3. In a mixing bowl, combine the plain flour, almond flour, cocoa powder, maple syrup, egg, vanilla essence, dissolved coffee and melted chocolate mixture. Stir until well combined.
4. Pour the batter into the prepared tin and bake for 15-20 minutes, rotating the tray halfway through baking for an even result.
5. For fudgy brownies, avoid overbaking - a toothpick inserted into the centre should come out moist with a little batter attached. Allow to cool completely before slicing.

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Cookies
6. While the brownie bakes, line two baking trays with baking paper.
7. In a large bowl, whisk together the melted butter, caster sugar and brown sugar until smooth.
8. Add the eggs and vanilla and mix until fully incorporated.
9. Stir through the self-raising flour and baking powder until a soft dough forms, then fold in the chocolate chips.
10. Roll the dough into evenly sized balls, place onto the trays and gently press each slightly flat. Sprinkle lightly with salt if desired.
11. Bake for about 8 minutes for soft, chewy cookies, or slightly longer for a firmer texture. Remove from the oven and let it cool completely.

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Assembly
12. Line an 8×8 inch (20×20 cm) baking tin with baking paper. 

13. Roughly chop the brownies and cookies into bite-sized chunks and add to a large bowl along with your rocky road additions.
14. Melt the chocolate in the microwave until smooth, then pour over the mixture and gently fold until evenly coated.
15. Press the mixture firmly into the lined tin and refrigerate for 1-2 hours or until fully set, then slice into squares and enjoy.