Photo of Chocolate brownie crunchies by WW

Chocolate brownie crunchies

Points® value
Total Time
40 min
15 min
25 min
These moist brownies have the added indulgence of a crunchy, sugary topping.


Caster Sugar

200 g

Medium fat soft cheese

110 g

Egg, whole, raw

2 medium, raw

Vanilla Extract

1 teaspoon(s), level

Plain White Flour

110 g

Bicarbonate of Soda

½ teaspoon(s), level

Cocoa Powder

80 g, (4 tbsp)

Skimmed Milk

2 tablespoon(s)

Rice Krispies

15 g

Icing Sugar

40 g, (2 tbsp) sifted

Margarine, Soft

15 g, melted


  1. Preheat the oven to Gas Mark 4/180ºC/fan oven 160ºC. Line a 20cm (8 inch) square baking with non-stick baking parchment.
  2. Place the sugar and low fat soft cheese in a large bowl and whisk together until pale and soft. Add the egg yolks and whisk until well combined. Whisk in the vanilla extract.
  3. In a clean, grease-free bowl whisk the egg whites until they hold stiff peaks.
  4. Sift the flour, bicarbonate of soda and cocoa into the soft cheese mixture with the milk. Stir well until combined. Carefully add the egg whites folding in slowly to retain the air. Spoon into the tin.
  5. Mix together the rice crispies, icing sugar and melted margarine and scatter over the surface. Bake for 25 mins until risen and spongy to feel. Cool in the tin, before turning out and cutting into pieces. Once cold store in airtight container. Best eaten the same day otherwise the topping goes soft.