- 1 vanilla pod
- 250 g split crème fraîche
- 5 Woolworths chocolate brownies
- 125 g Woolworths chocolate sauce
- 150 g mini marshmallows
Scrape the vanilla seeds from the pod and gently fold into the crème fraîche.
Place a mini marshmallow on top of each brownie and caramelise under a hot grill or using a blowtorch.
Drizzle with chocolate sauce and spoon a dollop of vanilla crème fraîche onto each brownie. Alternatively, serve the sauce and cream on the side.
Cook's note: Jazz up Woolies brownies with toasted marshmallows and chocolate or toffee sauce. Serve with whipped vanilla cream. (You could add seasonal berries to offset the decadence!)