S’mores Brownies: a biscuit base, a gooey chocolate brownie, topped with toasted marshmallows ❤
With summer trickling to an end in the UK these brownies are my way of hanging onto the sun and summer vibes for a little longer. For me roasting marshmallows over a campfire is the ultimate summer evening sweet treat, and it is so much fun. Letting them catch fire, blowing out the flame and eating a blackened sticky sweet marshmallow is my idea of indulgence.
The memory of this I’ve tried to transfer over to another of my favourite bakes: brownies! S’mores are originally made from sandwiching chocolate and roasted marshmallows between a sort of cracker or biscuit so instead I’ve layered biscuit, brownie and marshmallows for the best taste of summer. I say they’re great to encapsulate the summer months in a bake but they are scrummy all year round. For me, you can’t go wrong with brownies and pairing these uber chocolatey brownies with a crisp and crumbly base and sticky marshmallows – heaven in a cupcake wrapper.
You can use any biscuits you like as well, I’ve used digestives as I found they’re quite a ‘sturdy’ biscuit if that’s a thing! They taste pretty good as well. I also used a cooks torch to melt the marshmallows, a great investment and it makes finishing these delicious brownies off so much fun. Don’t worry though, the grill works just as well. The main recipe for the brownies is one I use all the time, it’s indulgent and makes ooey gooey perfect brownies every time.
140g plain chocolate
140g unsalted butter
160g caster sugar
2 medium eggs
1tsp vanilla extract
70g plain flour
25g cocoa powder
1/2tsp baking powder
For the biscuit base:
200g digestive biscuits
1 pack of standard sized marshmallows
1 – Smash up the biscuits until they resemble breadcrumbs. Melt the butter and then pour into the crushed biscuits until it comes together. Spoon a teaspoon of the biscuit mix into 12 cupcake cases, press down so it’s compact. Refrigerate whilst making the brownies.
2 – Melt the butter and chocolate together; either in a bowl over a simmering pan of water OR in short blasts in the microwave.
3 – Add in the sugar and whisk well. Add in the eggs and vanilla; whisk really well. Sieve in the flour, cocoa powder and baking powder – fold through the mix until combined. Spoon the brownies mix into the biscuit based cupcake cases, fill 3/4 full to leave a little room for rising in the oven. Bake at 170C (fan) for 18 minutes.
4 – Top the brownies with 3 marshmallows and either place under the grill for 3-4 minutes OR using a cooks torch melt until preferred scorch is met. You can melt the marshmallows as much or little as you prefer, I like mine a little blackened but that’s just me!