4 Layer Double Decker Brownie Recipe | A Crumbs & Doilies Classic! | Cupcake Jemma

Fancy making the Ultimate Brownie? Thought so! This bad boy has it all, and then some - a Marshmallow Rice Krispie base, Just-Baked gooey Brownie, Silky Soft Vanilla Nougat and Milk Chocolate Ganache - and while those layers take a bit of time to make it's easier than you might think!

Dane's over at Crumbs & Doilies Soho with the full recipe for you guys, and as always if you do make it don't forget to tag us with #cupcakejemma - we can't wait to see your Brownies!
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10" Double Decker Brownie (see below for 7")
For the Brownie preheat oven to 170C (190C non fan)
165g Dark Chocolate
165g Unsalted Butter
3 Large Eggs
330g Caster Sugar
120g Plain Flour
45g Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Vanilla Extract

For the Rice Krispie Base
55g Unsalted Butter
115g Rice Krispies
160g Marshmallows
Pinch of Salt

For the Vanilla Nougat
55g Unsalted Butter
200g Caster Sugar
60ml Evaporated Milk
1 Jar of Marshmallow Fluff
1/2 tsp Vanilla Extract

For the Milk Chocolate Ganache
200g Milk Chocolate
100g Double Cream
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7" Double Decker Brownie
For the Brownie preheat oven to 170C (190C non fan)
82g Dark Chocolate
82g Unsalted Butter
1.5 Large Eggs
150g Caster Sugar
60g Plain Flour
22g Cocoa Powder
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Vanilla Extract

For the Rice Krispie Base
27g Unsalted Butter
55g Rice Krispies
80g Marshmallows
Pinch of Salt

For the Vanilla Nougat
27g Unsalted Butter
100g Caster Sugar
30ml Evaporated Milk
1/2 Jar of Marshmallow Fluff
1/4 tsp Vanilla Extract

For the Milk Chocolate Ganache
100g Milk Chocolate
50g Double Cream
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