100g(1/2 cup / 3.5oz) milk chocolate, finely chopped
FOR THE TOPPING
1cuprice bubbles (rice krispies)
100g(1/2 cup / 3.5oz) milk chocolate, melted
FOR THE BROWNIE BASE
Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
Use a handheld beater to beat together both sugars and the eggs until lightened and frothy (about 1 minute).
Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
Add the melted chocolate and butter mixture and mix through, again until just combined.
Bake for 20 minutes. As soon as you take them out, press another 8x8 inch tin down on top just to flatten out the top of the brownie (this step is optional but makes the brownie a nice flat layer for the coffee filling.
FOR THE MOCHA FUDGE
In a small heavy based saucepan, mix together the evaporated milk, sugar and butter until the sugar has dissolved. Bring to a rolling boil, stirring often for around 8 minutes until it is very thick (you should be able to see the bottom of the pan clearly when you drag the spatula through).
Mix together the coffee granules and boiling water and add to the mixture. Add the marshmallows and milk chocolate and stir well to combine. Pour the fudge over the brownie base and give it a shake to level out.
FOR THE TOPPING
Scatter the rice bubbles over the top of the quickly setting fudge, then drizzle the melted chocolate slowly all over (doing this in a slow drizzle will mean better coverage all over. If you tip it straight on, it may not cover the top properly.
Allow to set for 1-2 hours.
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
You can also substitute Marshmallow Fluff for the Marshmallows in this recipe.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
A heavy based saucepan is a must when making candy on the stove
A silicone spatula makes sure nothing is left behind