S'more Brownies
These easy S’more Brownies has a biscuit base, chocolate chip brownie and are topped with a homemade marshmallow frosting.
Servings: 16 Servings
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.