Ingredients
- 7 tablespoon unsalted butter
- 5 tablespoon golden syrup (such as lyle
- 6 ounce good-quality milk chocolate, chopped (or 3/4 cup chips)
- 2 ounce good-quality bittersweet chocolate, chopped (or 1/4 cup chips)
- 25 1/2 cup rice krispies
- 3/4 cup milk chocolate morsels or chips (or use half dark and half white chocolate chips)
- 1 cup x 8-inch square cake pan or 1 rectangular aluminum foil pan approximately 13 x 9 x 2 inches
Preparation
Baking Directions:
Line your cake pan with aluminum foil or get out one of your trusty foil pans.
Put butter, golden syrup, and chopped chocolates (not the morsels) in a heavy-based and fairly wide saucepan and melt over a low heat.
Stir to mix the glossy goo, take it off the heat, then quickly pour and stir in the Rice Krispies.
Still off the heat, quickly stir in the chocolate morsels, and spoon and scrape the mixture into your pan of choice.
I find it easier, once the gunk is in the tin, to smooth the top with hands covered in a pair of disposable vinyl gloves.
Put in the refrigerator to set for about 4 hours before cutting.
Make ahead: The brownies can be made up to 2 days ahead.
Wrap pan tightly with plastic wrap and store in a cool place.
In warm or humid weather, store in the refrigerator.
Cut into squares before serving.
Keeps for 3-4 days.
