google.com, pub-7010661564957692, DIRECT, f08c47fec0942fa0
 
  • Jessica’s Delicacies

Rice Krispy Brownies!

Updated: Nov 23, 2020


Ingredients -

(Brownie layer): 80g granulated sugar

80g light brown sugar 150g unsalted butter 50g cocoa powder 70g plain flour 100g dark chocolate

100g milk or white chocolate, chopped

2 medium eggs

A pinch of salt

(Rice Krispy layer):

4 tbsp unsalted butter or baking spread

200g marshmallows

50g milk chocolate

300g Rice Krispies


Instructions -

  1. Preheat your oven to 160 degrees fan. Line a 9x9” square dish with baking paper and leave aside for later.

  2. To make the brownie layer, whisk the eggs and sugar together in a bowl until pale and doubled in size.

  3. In a separate bowl, melt the butter and dark chocolate together in the microwave.

  4. Add the butter/chocolate mixture to the eggs and sugar. Gently mix until combined.

  5. Fold in the flour, cocoa powder, salt and chopped chocolate pieces. Mix until combined.

  6. Pour the brownie mixture into the square tin and bake for 25-30 minutes until cooked or a knife comes out with a bit of wet crumb when inserted. Leave to cool and move on to making the Rice Krispy layer. .

  7. In a sauce pan over a medium heat melt together the butter and marshmallows.

  8. Once melted take off the heat and add the milk chocolate. Stir until melted.

  9. Add in the rice krispies and stir until fully coated.

  10. Pour the rice Krispy mixture on top of the brownies and smooth out evenly using the back of a spoon. Allow to set in the fridge for at least a couple of hours.

  11. Once set, cut the Rice Krispy brownies into squares.

  12. Serve and enjoy!

Recent Posts

See All

Kinder chocolate flapjack!

Ingredients - 150g unsalted butter 300g rolled oats 150g light brown sugar 150g tbsp golden syrup 200g Kinder chocolate, melted 50g white chocolate, melted Handful of chopped kinder pieces Directions

Biscoff loaf cake!

Ingredients - (Cake batter): 200g self raising flour 200g golden caster sugar 100ml whole milk 200g unsalted butter 100g biscoff spread 3 large eggs A pinch of salt 1 tsp vanilla extract (Buttercream)