S’mores Brownies
These easy S’more Brownies have a biscuit base, chocolate chip brownie and are topped with a homemade marshmallow frosting.
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S’mores Brownies
S’mores are one of my absolute favourite things about the summer months. Whether you are toasting marshmallows over a campfire or looking for a BBQ treat, s’mores are just the best.
I decided a while ago that I wanted to make a s’mores brownie, and trust me when I say I tested A LOT of different options.
I tried these brownies with a toasted marshmallow flavoured buttercream, I tried adding the marshmallows and biscuits to the brownie mix, I tried just marshmallows and just biscuits before I finally settled on this recipe.
A biscuit base, triple chocolate brownie and topped with a homemade marshmallow frosting. It is insanely delicious and includes the same three elements as a traditional s’more.
Why You’ll Love These S’mores Brownies
- A crunchy biscuit base
- A rich, fudgy chocolate chip brownie
- A light and airy homemade marshmallow frosting
Trust me, these S’mores brownies are everything you’ve been craving.
Biscuit Base
To make the biscuit base, I crushed up some digestive biscuits in a food processor, added in melted butter and mixed until they resembled wet sand. It is exactly the same method if you were making a cheesecake, for example.
I used just plain digestive biscuits, but you could use a chocolate biscuit or a biscuit with a filling like an Oreo, for example. You will just need to adjust the amount of butter in the recipe; see the alternatives section below for the amounts.
I love my 9” loose-based square tin for making most traybakes. I just find that it is the perfect size, and the brownies can be cut into 16 good-sized portions.
Brownie
When it came to making the s’mores brownie, I did think about just making a plain brownie, but I thought that was a bit boring. So I added some chocolate chips to it, too.
The brownie mixture does need to be made with care. There isn’t any raising agent in these brownies, so all the rise comes from the whisked eggs and sugar mixture.
The eggs and sugar should be whisked together until it has doubled in volume. All of the other ingredients then need to be gently folded through the egg and sugar mixture. If you just mix the ingredients in or use a mixer, then you risk knocking out all of the air from the eggs.
When it comes to the chocolate in brownies, I always recommend using dark chocolate. Don’t worry it doesn’t make the brownies taste bitter, but it helps give them their fudgy texture.
I used a mixture of milk, dark and white chocolate chips in the brownie, but these are completely optional. You can use all of one type of chocolate chip or leave them out completely.
Baking the S’mores Brownies
Baking brownies can be the tricky part. You want them to be gooey and fudgy in the centre, but there is a fine line between this and an underbaked brownie. There isn’t an exact science, unfortunately, to getting the perfect brownie; it is just a bit of trial and error.
I bake brownies in the oven for 30-35 minutes or until there is a slight wobble in the centre of the brownie. The top of the brownie should also look dry.
I wouldn’t recommend testing the brownies with a cake skewer because you want the brownies to be soft and gooey, and so the skewer will come out with brownie batter on it. If you bake them until there is no brownie batter on the skewer, then they will be overbaked and more cake-like.
Once the brownie has baked, it is best to leave it to cool completely before putting it into the fridge for a few hours to firm up. This will give you a lovely and firm but gooey brownie.
Marshmallow Frosting
The marshmallow frosting part of these brownies is actually an Italian meringue. It makes the loveliest malloweist frosting ever.
To make the Marshmallow frosting, start by whisking up your egg whites in a clean and dry bowl. You need to ensure that there isn’t any residue in the bowl, or your meringue base won’t work.
Whip the egg whites until they form stiff peaks. And then start adding in the caster sugar, a spoonful at a time. Remember and leave a minute or so between each addition of caster sugar. If you add the sugar too quickly, the egg whites will collapse.
While the eggs are whisking, you need to make the sugar syrup. To do this, just add the sugar and water to a saucepan. Mix the sugar and water on a medium heat until the sugar has completely dissolved.
You will know the sugar has dissolved because you won’t be able to feel any grains on the bottom of the pan, and the water will go slightly cloudy.
Once the sugar has dissolved, turn the heat up and boil the mixture until it reaches 113°C. You really need to keep an eye on your sugar syrup and remove it from the heat as soon as it reaches the correct temperature. I used this sugar thermometer to keep an eye on the sugar syrup.
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If you aren’t sure of timings and want to whisk your egg whites to stiff peaks first, then this is absolutely fine, but you need to ensure that your egg whites are ready before the sugar syrup is. Once the sugar syrup is ready, it needs to be added to the egg white mixture it cannot be left sitting on the side.
Turn your mixer back on and very slowly add the sugar syrup to the egg whites. Of course, the sugar syrup is really hot, so the best way to do this is to trickle it down the side of the bowl rather than directly into the whisk. You don’t want the sugar syrup splashing back.
Once all the sugar syrup has been added, continue to mix the egg white mixture until the bowl has completely cooled down.
The sugar syrup in the mixture cooks your egg whites, so you can eat the meringue straight away.
I spread the mallowy meringue frosting over the top of my cooled brownies, but you can pipe it on too if you prefer.
To finish it off, I then used a blow torch just to give the mallow frosting a bit of colour. This is completely optional.
Tips for the Perfect S’mores Brownies
Use Dark Chocolate: For the richest, fudgiest texture, opt for dark chocolate in the brownie batter. Don’t worry; it won’t make the brownies bitter.
Chill Before Cutting: Once baked and frosted, chill your brownies for a few hours before cutting them. This helps set the frosting and makes cutting much easier.
Customise Your Toppings: For a fun twist, try adding crushed graham crackers, mini marshmallows, or extra chocolate chips to the frosting.
Alternative Ideas for S’mores Brownies
Biscuit Base Options: Use chocolate-covered biscuits or even Oreos for a unique twist. Adjust the butter to 90g if you’re using a biscuit with filling.
Chocolate Chips: You can use any type of chocolate chips in the brownie mixture, or leave them out completely for a simpler treat.
Topping Variations: Swap the homemade marshmallow frosting for store-bought marshmallow fluff if you’re short on time.
Equipment
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S’more Brownies
Ingredients
For the Biscuit Base
- 300 g Digestive Biscuits
- 125 g Unsalted Butter or Baking Spread
For the Brownie
- 225 g Unsalted Butter
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Light Brown Sugar
- 175 g Plain Flour
- 1 tsp Vanilla Extract
- 300 g Chocolate Chips (I used a mix of white, milk and dark chocolate|)
For the Marshmallow Frosting
- 3 Medium Egg Whites
- 125 g Caster Sugar (for egg whites)
- 1 tsp Vanilla Extract
- 100 g Caster Sugar (for syrup)
- 75 ml Water
Instructions
To Make the Biscuit Base
- In a food processor, blitz your biscuits into crumbs.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level.
- Leave to one side.
To Make the Brownie
- Preheat the oven to 180C (160C Fan) and line an 8" square baking tin with baking paper.
- Put the chocolate and butter into a large bowl and melt in the microwave on 20-second bursts, stirring in between each burst until completely melted and smooth. Leave it to one side.
- In a separate bowl, whisk the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and vanilla extract and fold again until they are all completely incorporated
- Fold through the chocolate chips until they are evenly distributed.
- Bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble
- Leave to cool in the tin for 15-20 minutes before moving to a wire rack to cool completely.
To Make the Marshmallow Frosting
- Add the egg whites to a large bowl and whisk to stiff peaks.
- Add in the caster sugar 1tbsp at a time, while still whisking. Remember and leave a minute or so in between each addition of sugar.
- Once all the sugar has been added, add in the vanilla extract and leave the meringue to whisk on a slow speed.
- Add the other 100g of caster sugar to a saucepan with the water. Heat on a low heat and stir until the sugar has dissolved.
- Once the sugar has dissolved, turn the heat to high and boil the mixture.
- Once the sugar syrup has reached 113°C remove from the heat.
- Turn the whisk too high and slowly trickle the sugar syrup into the side of the bowl.
- Once the syrup has been added, continue to whisk on a high speed for another 5 minutes, or until the bowl has cooled completely.
- Spread the cooled marshmallow frosting onto the top of your cooled brownies.
- To give the marshmallow some colour, carefully use a blowtorch to toast the marshmallow slightly.
Notes
- These S’more brownies will last for 3+ days in an airtight container.
- You can’t use a French meringue for the topping as the egg whites won’t be cooked, and if you pop it back into the oven, you then risk overcooking your brownies.
- I used this square cake tin for my brownies.
- I used this sugar thermometer.
- You can use marshmallow fluff on top of the brownies if you prefer.