This s’more brownie recipe has everything you'd hope for and...s'more! A crisp biscuit base, a rich chocolate brownie middle and a gooey marshmallow top
These would be amazing to take to parties, pop in your bag for a hike, or even take on a camping trip. Who doesn't love the flavour of s'mores?!
Now, since there are three elements to these s'more brownies, it's a little bit of an afternoon project but every element is incredibly easy, so you'll pull it all together just fine.
To start, you'll prepare the base, which is a case of simply crushing digestive biscuits / graham crackers in a food processor, then stirring in some melted butter before pressing the crumbs into a tin and baking for just 5 minutes.
The brownie batter is a really quick, one bowl job. You'll melt dark chocolate and butter together, then stir in sugar, then eggs and vanilla, and finally some plain flour.
By this time, the biscuit base will have cooled and firmed up, ready to pour the brownie batter on top and bake for about 40 minutes until just set but still fudgy.
Finally, while the brownies are still hot, you'll cover the whole surface with marshmallows and pop the whole tin under the grill (broiler) for a coupe of minutes until the marshmallows are gorgeous gooey and toasted.
Once the brownies are cool, I like to place them in the refrigerator overnight to firm up. That way, they set firm and fudgy and slice beautifully - perfection! Once cut up, you can serve these neat brownie squares chilled or room temp.
However, if you'd like to serve them gooey, kind of like a traditional s'more, then you can just pop a square on a plate and zap it in the microwave for about 15-20 seconds. Boom - melty, messy heaven.
I really don't think there are many things more perfect than a s'more brownie.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the base
- 300 g (11 oz) digestive biscuits (graham crackers)
- 100 g (7 tbsp) salted butter
For the brownies
- 265 g (9 oz) dark chocolate 70% (bittersweet) roughly chopped
- 185 g (1 stick + 7 tbsp) slightly salted butter cubed
- 300 g (1¾ cups) white caster sugar (superfine sugar)
- 4 medium free range eggs room temp, beaten
- 2 tsp vanilla extract
- 115 g (¾ cup) plain white flour (all purpose flour)
For the topping
- 700 g (25 oz) white marshmallows
Equipment
- Microwave
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
For the base
Preheat the oven to 180C/350F (160C/320F fan).
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Crush the biscuits to a crumb in a food processor or in a bag with a rolling pin. Tip into a bowl.
Add the melted butter.
Mix together.
Press the biscuit mixture into the bottom of the tin.
Bake in the oven for 10 minutes to help firm it, then remove from the oven and set aside to cool and firm up.
For the brownie layer
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Pour on top of the biscuit crumb layer.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
To make the topping
Switch the oven to grill (broiler) setting.
Arrange the marshmallows in a single layer to cover the whole top of the brownie.
Place the brownies under the grill (broiler) for about 5 minutes until they begin to turn golden on top. Keep a close eye as they can go from pleasingly browned to burnt and blackened in moments.
Remove from the oven and place on a wire rack to cool completely.
Place in the fridge to chill overnight, then your brownies can be cut into squares.
You can then serve them chilled or at room temp.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this S'More Brownie Recipe
S'More Brownie Recipe
Ingredients
For the base
- 300 g (11 oz) digestive biscuits (graham crackers)
- 100 g (7 tbsp) salted butter
For the brownies
- 265 g (9 oz) dark chocolate 70% (bittersweet) roughly chopped
- 185 g (1 stick + 7 tbsp) slightly salted butter cubed
- 300 g (1¾ cups) white caster sugar (superfine sugar)
- 4 medium free range eggs room temp, beaten
- 2 tsp vanilla extract
- 115 g (¾ cup) plain white flour (all purpose flour)
For the topping
- 700 g (25 oz) white marshmallows
Equipment
- Microwave
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
For the base
- Preheat the oven to 180C/350F (160C/320F fan).
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Crush the biscuits to a crumb in a food processor or in a bag with a rolling pin. Tip into a bowl.
- Add the melted butter and mix together.
- Press the biscuit mixture into the bottom of the tin.
- Bake in the oven for 10 minutes to help firm it, then remove from the oven and set aside to cool and firm up.
For the brownie layer
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
To make the topping
- Switch the oven to grill (broiler) setting.
- Arrange the marshmallows in a single layer to cover the whole top of the brownie.
- Place the brownies under the grill (broiler) for about 5 minutes until they begin to turn golden on top. Keep a close eye as they can go from pleasingly browned to burnt and blackened in moments.
- Remove from the oven and place on a wire rack to cool completely.
- Place in the fridge to chill overnight, then your brownies can be cut into squares.
- You can then serve them chilled or at room temp.
Nutrition
More brownie recipes to try!
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