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S’mores Brownies

Layered S’more Brownies with Marshmallow Fluff

These decadent S’more brownies will soon be on your baking hit list. Crunchy biscuit base layered with rich chocolate brownies and topped with light marshmallow fluff come together for the ultimate brownie.

Ingredients

For the biscuit base

210g (16 biscuits) Digestive Biscuits

2 tablespoons granulated sugar

Pinch of fine sea salt

140g (3/4 cup and 2 tablespoons) unsalted butter, melted

 

For the brownies

200g (1 1/4 cups) dark chocolate, chopped

200g (1 cup and 1 tablespoon) butter, unsalted

200g (1 cup) caster sugar

3 eggs

1 tsp vanilla extract

125g (3/4 cups) plain flour

50g (1/2 cup) cocoa powder

1/2 tsp salt

 

For the marshmallow fluff

4 large egg whites

200g (1 cup) granulated sugar

¼ teaspoon cream of tartar

¼ teaspoon salt

1 teaspoon vanilla extract

Instructions

For the biscuit base

  1. Grease and line with greaseproof paper a square 9in x 9in brownie pan
  2. Add the biscuits, sugar, salt in a food processor and pulse until fine bread crumb consistency. 
  3. Add the melted butter and pulse until combined and the crumbs start to clump.
  4. Pour crumb mix into the brownie tin and press down firmly until the base is level, smooth and compact. Set aside.

 

For the brownies

  1. Turn the oven on to 180C and line a 22cm square brownie tin with parchment paper (this will make it easier for you to remove the brownies once cooled)
  2. Using a bain-marie (Bowl sat snuggly over a saucepan of boiling water. Note: don’t let the water touch the bottom of the bowl). Place the butter, chopped chocolate and caster sugar into the bowl and stir until melted.
  3. Whisk together the dry ingredients: flour, cocoa powder and salt and set aside.
  4. In a medium bowl, with an electric beater or stand mixer, beat the eggs until pale and fluffy. Add the chocolate/butter/sugar mixture and vanilla extract and beat until combined.
  5. Then add the dry ingredients and mix until just combined. 
  6. Pour into the prepared brownie tin onto of the biscuit base and smooth flat. Place in the oven and bake for 20-25 minutes. The edges should be firm but the centre should have a slight jiggle when shaken gently. Remove from the oven and place the tray on a wire rack and leave to cool completely. Use the baking paper to gently lift the brownie out of the tin.

 

For the marshmallow fluff

  1. Add the egg whites, sugar, cream of tartar and salt to a heat safe bowl of a stand mixer. Place the bowl over a saucepan filled with a couple of inches of simmering water.
  2. Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
  3. Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment. Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing. Pipe onto the cooled brownies immediately.
  4. Using a blowtorch, torch the top of the meringue until browned. Or place under a grill for a few minutes to toast the marshmallow.

Keywords: Brownies, S’mores, dessert