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Layered S’more Brownies with Marshmallow Fluff

S’mores Brownies

Emma Duckworth
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.
5 from 1 vote
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Method Brownies
Cuisine American
Servings 16 squares
Calories 363 kcal

Ingredients
 

Biscuit base

  • 210 g digestive biscuits (graham crackers) - 16 biscuits
  • 2 tbsp granulated sugar
  • ¼ tsp fine salt
  • 140 g unsalted butter - melted

Brownies

  • 200 g dark chocolate 70% - chopped
  • 200 g unsalted butter
  • 200 g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 125 g plain flour (all-purpose)
  • 50 g cocoa powder
  • ½ tsp salt

Marshmallow fluff

  • 4 large egg whites
  • 200 g granulated sugar
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp vanilla extract

Instructions
 

Biscuit base

  • Grease and line with parchment paper a 23cm (9-inch) square baking pan
  • Add the biscuits, sugar, salt in a food processor and pulse until fine bread crumb consistency. Add the melted butter and pulse until combined and the crumbs start to clump.
  • Pour crumb mixture into the prepared baking pan and press down firmly until the base is level, smooth and compact. Set aside.

Brownies

  • Turn the oven on to 180°C (350°F). 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.
  • 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.
  • Whisk together the dry ingredients: flour, cocoa powder and salt and set aside. Then add the dry ingredients and mix until just combined. 
  • Pour into the baking pan, on top of the biscuit base and smooth evenly with an offset spatular. 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, place the tray on a wire rack, and leave to cool completely. Use the parchment paper to lift the brownie out of the tin gently.

Marshmallow fluff

  • 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.
  • Heat the mixture, constantly whisking until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
  • Remove the bowl from the heat and transfer it 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.
  • Using a blowtorch, torch the top of the meringue until browned. Or place under a grill for a few minutes to toast the marshmallow.

Notes

To store: S’mores brownies can be stored in an airtight container at room temperature for up to 4 days.

Nutrition

Calories: 363kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 76mgSodium: 262mgPotassium: 117mgFiber: 2gSugar: 30gVitamin A: 576IUCalcium: 26mgIron: 2mg
Keyword Brownies, S’mores
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