Chocolate rice krispie marshmallow blondies

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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

Cooking Instructions

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.