If you enjoy the classic campfire treat s’mores, you’ll love these brownies!
So, these brownies have all the elements of a s’more but just adjusted to make it even better… Starting with a digestive biscuit base, which is topped with a milk chocolate brownie and finished with marshmallows that toasted with a blow torch.
These will be a real crowd pleasure, cut them into squares or rectangles, put them on a plate and watch them last no time at all.
I have other brownie variations available, including jaffa cake brownies and Terry’s chocolate orange brownies (check them out if you’re interested).
Let’s get started, shall we?
Digestive biscuit base:
250g Digestive biscuits.
100g Butter, melted.
140g Butter, melted.
225g Granulated white sugar.
1 tsp Vanilla extract.
45g Cocoa powder.
75g Milk chocolate chips.
100g Plain flour
150-180g Mini marshmallows.
Before you get into the baking, you’ll want to make sure that you have preheated your oven to 180˚c/350˚f. prepared your 9×9 inch baking tray by lining it with greaseproof/parchment paper and weighing up all the required ingredients – I like to use individual small bowls but feel free to use what you have.
To make the digestive biscuit base, place your biscuits into a food processor or a Ziploc bag and pulse/crush the biscuits until they are a breadcrumb or sandy consistency.
In a small saucepan or microwave safe bowl, place the butter and melt it over a medium heat, regardless of the method you use. Take the melted butter and pour over the digestive biscuit crumbs, then pulse/mix over a medium speed until the two are well combined and have a wet sandy colour and consistency.
You can then transfer the biscuit mixture into your lined 9×9 inch baking tray. Then you can spread it out and compact it down using a cup measurement, try and get the biscuit layer as level as possible.
Set the tray aside, until it’s needed later.
To start on the brownies, you’ll want to melt you butter. You can do this on the hob, in a saucepan over a medium-high heat, allowing it to melt fully. The other way is to place the butter into your large mixing bowl and placing it into the microwave (make sure the bowl you use is microwave safe) and microwave until it’s melted, taking it no further.
Add the melted butter into a mixing bowl (I it isn’t already in a bowl) and add the cocoa powder. Whisk the two together until they are well combined, the mixture should be smooth.
Then add in all the granulated sugar and just whisk it in until it’s fully incorporated. You will notice a change in the consistency, it will become more granular. This is normal and will change as you work through the recipe.
Directly into the mixture, add your eggs. One at a time beating well in-between each addition, then you can add in the vanilla and give it a good whisk/mix until it’s fully incorporated.
Soon after you can add the plain flour and milk chocolate chips and fold them in using a silicon spatula just until they are fully incorporated, try not to overmix at this stage.
Take your digestive biscuit base, that you prepared earlier and pour the brownie batter on top of it and level it out as best you can with a spatula. Take the tray and place it in the oven and bake it at 180˚c/350˚f for 25-30 minutes (depending on your oven, seeing as all ovens are different to one another).
Transfer the baked brownies from the oven and place on top the mini marshmallows.
You’ll then want to torch the marshmallows, I used a culinary blowtorch but you can place them under the grill until they are torched. I like mine quite dark but do as much as little as you’d like.
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.
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