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S'mores Brownies

When rich, fudgy brownies meet toasted marshmallows and a crumbly base, you know it’s a game changer. These s’mores brownies are the perfect treat you need on a cold winter day with a hot cup of tea.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 9 servings

Equipment

  • 7-inch square pan

Ingredients
  

For the digestive biscuit base

  • 120 g digestive biscuits
  • 60 g melted butter

For the brownie layer

  • 80 g unsalted butter
  • 120 g dark chocolate chopped
  • 100 g granulated sugar
  • 50 g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder (4 tbsp)
  • 1/4 tsp salt

Toppings

  • 20 marshmallows

Instructions
 

Prepare the biscuit base

  • Use a food processor/blender to crush Digestive biscuits into fine crumbs. Alternatively, place the biscuits in a zip bag and crush into crumbs.
  • Add in melted butter and mix well.
  • Transfer the crumb mixture to a 7-inch square pan lined with parchment paper. Use a cup or spatula to spread out and press down firmly to create a well-compacted base. Set aside.

Prepare the brownie layer

  • Preheat the oven to 180ºC.
  • Melt butter and chopped dark chocolates over a double boiler until smooth and glossy. Set aside.
  • In a mixer bowl, add in white sugar and brown sugar, then whisk in 1 egg at a time. As you add in the 2nd egg, add 1 tsp vanilla extract, and whisk until light and creamy with a pale yellow colour.
  • Pour in the chocolate butter mixture and mix until combined.
  • Sift in the remaining dry ingredients - plain flour, cocoa powder, and salt. Fold the batter until just combined. It should have a thick and fudgy texture. Tip: overmixing will make the brownies a cakey texture.
  • Pour the batter into the square pan over the biscuit base layer.

Bake

  • Bake in the preheated oven at 180ºC for 25-28 minutes. Insert a toothpick or a baking needle into the centre. For a fudgy texture, it should come out with a few moist crumbs clinging to it.
  • Remove the pan from the oven and place the marshmallows on top, leaving some space on the edges of the pan.
  • Transfer the pan back to the oven and broil for another 5-8 minutes until caramelised with a golden-brown top.
  • Let the brownie cool for 5-10 minutes, then cut into 9 squares. Enjoy while warm.

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