1/2 cup plain flour 3 tsp milk
1/2 tsp baking powder 1/4 cup dark chocolate bits
1/2 cup rice bran oil 1 1/2 cups miniature marshmallows
1/2 cup firmly packed light brown sugar 3 Tbsp coarsely chopped walnuts
1/2 cup white sugar
4 egg whites
1 tsp vanilla extract
- Preheat oven to 180 C. Line a 20 cm tray with non-stick baking paper. Grease lightly with rice bran oil or butter.
- In a small bowl, sift cocoa, flour and baking powder. In a mixing bowl, whisk oil, sugars, egg whites, and vanilla extract together until well blended. Stir cocoa mixture into the oil mixture until evenly combined. Place mixture in prepared tin.
- Bake until a bamboo skewer insert in centre comes out clean, about 25 minutes. Place tin on a wire rack and cook for 10 minutes.
- To prepare topping, combine milk and chocolate bits in a small saucepan. Heat over a low heat until chocolate is melted. Sprinkle marshmallows and nuts over cooked brownie mixture. Drizzle chocolate mixture over top. Return tin to oven for 3 minutes. Cool on wire cooling rack. Cut into squares.