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S’mores Brownies

S’mores Brownies

Crunchy base, gooey brownie and melty marshmallows.

Ingredients

  • Base

  • Brownie

  • Topping

Directions

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After each episode of ‘bake off’ the first thing I want to do is bake some cake. After episode one I was originally planning on making a black forest gateaux to take to a family BBQ last weekend but then I had an idea. What if I could make that American campfire and BBQ favourite S’mores into a cake?! I searched for recipes but I wasn’t really inspired by any until I came across a photo of s’mores brownies.

For the base I used digestive biscuits we don’t have Graham crackers in the UK. This is topped by a layer of gooey brownie and is finished off with melty marshmallows.

These went down so well that by the time I realised I hadn’t taken a photo there was only three left! Hence the sub standard photo. Sorry guys.

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Step 1
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Base

Preheat the oven to 175ºc and line a large square baking tin with foil, making sure the foil hangs over the edges to help pull the brownies out later, and then grease the foil. Mix the granulated sugar into the biscuit crumbs and stir in the melted butter. Press the mix into the bottom of the tin and bake for 10 minutes.

Step 2
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Brownie

Melt the chocolate and butter over a pan filled of water. In a separate bowl whisk the eggs until pale and fluffy, mix in the sugar and fold in the melted chocolate. Sieve in the flour and fold together. Pour over the biscuit base and carefully spread into all of the corners. Bake for 20 minutes.

Step 3
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Marshmallow

Once removed from the oven place the marshmallows on top. I cut them in half with scissors so the marshmallow layer didn’t turn out too thick but it depends on the size of your marshmallows. Put it in the oven again for a further 10 – 15 minutes depending on how gooey you want the brownies.

Step 4
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I cut them into 36 pieces with a half piece spare (for taste testing of course!) but you can cut it into larger pieces if you wish.

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  • 145 Views
  • 1 hr
  • Serves 36
  • Medium
  • 175ºc

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Ingredients

Adjust Servings:
Base
200g Digestive Biscuits crushed
50g Caster Sugar
6 tbsp melted Unsalted Butter
Brownie
200g Unsalted Butter
350g Dark Chocolate
2 Eggs
250g Dark Muscovado Sugar
50g Self Raising Flour
Topping
1 bag Marshmallows
lemon sticky buns
previous
Lemon Sticky Buns
Viennese whirls
next
Viennese Whirls

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