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- 75 g (3oz) unsalted butter, chopped, plus extra to grease
- 150 g (5oz) dark chocolate (70% cocoa solids), chopped
- 2 medium eggs
- 150 g (5oz) granulated sugar
- 75 g (3oz) plain flour
- 1/2 tsp baking powder
For the topping
- 100 g (3 1/2oz) white mini marshmallows
- 25 g (1oz) unsalted butter
- 200 g (7oz) milk chocolate, melted
- 40 g (1 1/2oz) Rice Krispies
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment. Melt the chocolate and butter together in a pan over a low heat, stirring occasionally. Set aside to cool for 5min.
- Step 2
Meanwhile, beat eggs and sugar in a large bowl with a handheld electric whisk until pale and moussey - about 5min. Fold through melted chocolate mix. Sift over flour, baking powder and a pinch of salt, then fold through. Scrape into tin, then level and bake for 15-18min or until just set.
- Step 3
In a clean pan, melt marshmallows and butter over low heat until smooth, stirring frequently. Scrape over hot brownie (still in tin), and spread to level. Set aside for 30min.
- Step 4
When the marshmallow has set, spread melted milk chocolate over the top. Scatter over Rice Krispies and press in lightly. Chill to set. Allow to soften at room temperature for 10min before cutting into squares.
Out of time?
Pour melted choc over brownie, then press in marshmallows and Krispies.
Per Serving:
- Calories: 255
- Fibre: 1 g
- Total carbs: 33 g
- Sugars: 26 g
- Total fat: 12 g
- Saturated fat: 7 g
- Protein: 3 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
