Rice Crisp Brownie

Recipe created by Chef Ashian Topno

Crisp Crisp and turn turn with this exciting brownie recipe!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg Free Brownie Mix 1 kg
Water 300 gm
Oil 150 gm
Milk chocolate ganache 300 gm
Rice crisp 50 gm


  1. Mix the Pillsbury™ Egg Free Brownie Mix, water, oil together in a bowl for a minute on Speed 1.
  2. Scrape the sides and bottom of the bowl to facilitate even mixing.
  3. Mix further for 2 minutes on Speed 2.
  4. Pour the batter into the mould.
  5. Bake at: 170°C-180°C.
  6. Bake for: 27-28 mins.
  7. After cooling the brownie overnight.
  8. Mix ganache with rice crisp and spread it evenly over the brownie.