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Ingredients 350g Van Houten Intense Dark Compound 150g Non-dairy margarine 400g Vegan digestive biscuits 1 tbsp Cocoa powder 6 tbsp Golden syrup 90g Chopped cherries 60g Mini marshmallows (optional)   Procedure Put the biscuits in a plastic bag and crush with a rolling pin to create crumbs. Leave a few larger pieces to create texture.  In a pan, melt the chocolate, margarine, cocoa powder, and golden syrup together and stir to create a glossy mixture. Pour two-thirds of the chocolate mixture into a bowl and stir in the biscuits, cherries, and marshmallows. Spoon the mixture into a lined square tin...

Ingredients Brownie Base: 1kg Tegral Fudgy Brownie 200g Eggs 100g Water 225g Oil   Filling/Topping: Belcolade Dark Chocolate (chopped) Graham crackers (broken) Marshmallows   Procedure Prepare a 12x16 brownie pan. Properly grease and line pan with parchment paper. Preheat oven to 180˚C. For the brownie base: Mix all brownie ingredients, beating for 4-6 minutes, until smooth and well blended. Pour batter into pan. For the filling/topping: Simply crumble each topping generously on top of the brownie. Bake for 30 minutes, until crust is shiny and marshmallows are toasty.