Ingredients

Method

For the base:
• 1 x 650 g box Woolworths Easy to Bake butterscotch brownie mix
For the choc Rice Krispie layer:
• 150 g dark chocolate, melted
• 75 g Rice Krispies
For the 7-minute icing:
• 220 g sugar
• ¼ t salt
• ½ t cream of tartar
• 2 free-range egg whites
• 3 T water
• 1 t vanilla extract

Method

Ingredients

1. Prepare the brownie mix according to package instructions, then bake in a 20 x 20 cm cake tin.

2. To make the Rice Krispie layer, mix the dark chocolate and Rice Krispies. Spread on top of the brownie layer and freeze for 1 hour.

3. Meanwhile, make the icing. Place all the ingredients in a large bowl over a saucepan of simmering water. Using an electric hand mixer, beat for 7 minutes, or until light and fluffy.

4. Remove the brownie from the tin. Top with the icing, then chill for 15 minutes before serving. Blowtorch the icing or grill for 3 minutes if you want to caramelise the top.

Photographs: Myburgh Du Plessis Recipes
Food assistant: Claire-ellen Van Rooyen

Find more chocolate recipes here.