Red velvet brownies
Enjoy these festively red, rich and fudgy brownies swirled with a tangy cheesecake filling. They're perfect treat when you have guests over at Christmas
Salted caramel crispy Rudolphs
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 150g butterplus extra for the tin
- 150g light brown soft sugar
- 2 tbsp golden syrup
- ¼ tsp sea salt flakes
- 125g puffed rice cereal
- 50g ready-made vanilla icing or melted white chocolate
- 12 chocolate-covered pretzels
- 12 edible eye decorations
- 6 red sugar-coated chocolate sweets
Nutrition: Per serving
- kcal454
- fat24g
- saturates15g
- carbs57g
- sugars38g
- fibre0.1g
- protein3g
- salt1.2g
Method
step 1
Line a 20cm cake tin with baking parchment. Melt the butter, sugar, syrup and salt together in a saucepan set over a medium heat. When the sugar has dissolved, whisk well to combine, then stir in the cereal until well coated.
step 2
Heat the oven to 180C/160C fan/gas 4. Tip the mixture into the prepared tin and use the back of a spoon to firmly press into a flat layer. Bake for 15 mins until golden and toasted. Press down again with a spoon while still warm, then leave to cool completely in the tin.
step 3
Remove the crispy cake from the tin and cut into six wedges, in the same way as cutting a pizza. Use a little icing or melted chocolate to stick on pretzels for antlers and the eye decorations on the triangles. Finish each with a red sweet for the nose. Leave in a cool place to set for 30 mins before serving. Will keep in an airtight container for up to three days.
