Superb S'Mores Brownies
When I want to be indulgent, I tend to look towards America for inspiration since they really seem to have a gift for it. This recipe is based on their famous campfire snack of marshmallows and chocolate melted between biscuits over an open flame - heaven!
I made the biscuit component into a sort of cheesecake base, providing a good crunch, then I evolved the chocolate into a ooey-gooey-fudgey brownie layer and I 'toasted' the marshmallows under a grill to give them that roasted, sticky, charred flavour. The result is one of the most deliciously luxurious sweet treats to ever grace the pages of my blog! Loved by kids and big kids alike, this is the perfect dessert for any occasion or even as a snack with your afternoon cuppa!
Superb S'Mores Brownies
Makes 12
For the base:
80g unsalted butter, melted
130g digestive biscuits, crushed
Pinch fine salt
For the brownie:
110g unsalted butter
110g dark chocolate, chopped
175g light brown sugar
175g caster sugar
1 1/2 tsp pure vanilla extract
1/2 tsp fine salt
4 large cold eggs
150g plain flour
For the topping:
4 handfuls of marshmallows (about 200g)
Position a rack in the lower third of the oven and heat oven to 160C/325F. Line an 8 by-8-inch square baking tray with foil so it hangs over the edges by about 1 inch.
For the base, lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the digestive crumbs and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the baking tray. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs, one at a time, and beat vigorously between each addition to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared baking tray on top of the baked base. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Preheat the grill to medium. Remove the brownie from the oven and carefully position a rack about 6 inches from the grill. Layer marshmallows across the top and toast under the grill until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into squares and serve.
I made the biscuit component into a sort of cheesecake base, providing a good crunch, then I evolved the chocolate into a ooey-gooey-fudgey brownie layer and I 'toasted' the marshmallows under a grill to give them that roasted, sticky, charred flavour. The result is one of the most deliciously luxurious sweet treats to ever grace the pages of my blog! Loved by kids and big kids alike, this is the perfect dessert for any occasion or even as a snack with your afternoon cuppa!
Superb S'Mores Brownies
Makes 12For the base:
80g unsalted butter, melted
130g digestive biscuits, crushed
Pinch fine salt
For the brownie:
110g unsalted butter
110g dark chocolate, chopped
175g light brown sugar
175g caster sugar
1 1/2 tsp pure vanilla extract
1/2 tsp fine salt
4 large cold eggs
150g plain flour
For the topping:
4 handfuls of marshmallows (about 200g)
Position a rack in the lower third of the oven and heat oven to 160C/325F. Line an 8 by-8-inch square baking tray with foil so it hangs over the edges by about 1 inch.
For the base, lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the digestive crumbs and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the baking tray. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs, one at a time, and beat vigorously between each addition to make a thick and glossy batter. Add the flour and stir until just incorporated. Pour batter into the prepared baking tray on top of the baked base. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Preheat the grill to medium. Remove the brownie from the oven and carefully position a rack about 6 inches from the grill. Layer marshmallows across the top and toast under the grill until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into squares and serve.
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