Desserts & Baking Archives

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Dutch baby with marshmallow eggs

25 minutes

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12 minutes

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20-30 minutes

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25 minutes, plus cooling time

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40 minutes

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Stuffed flapjacks

35 minutes

Chocolate rice krispie marshmallow blondies

Serves Makes 9 squares

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s freezing time

Cooking Time 30 minutes

Ingredients

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

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

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Romany dreams

Malaysian pudding

Dutch baby with marshmallow eggs

Custard cream sandwich biscuits

Eggless soji with sultanas

Ultimate flourless chocolate cake

Easy gingerbread tray bake

Stuffed flapjacks

Chocolate rice krispie marshmallow blondies

Chocolate rice krispie marshmallow blondies

Ingredients

Method