Description
This Fudgy S’mores Brownie recipe combines a crunchy digestive biscuit base with a rich, gooey dark chocolate brownie layer and a luscious toasted marshmallow fluff topping. Perfect for an indulgent dessert that brings classic campfire flavors to your oven-baked treats.
Ingredients
Biscuit Base
- 210 g digestive biscuits (graham crackers) (16 biscuits)
- 30 g granulated sugar
- 115 g unsalted butter (melted)
Brownie Layer
- 230 g unsalted butter
- 200 g dark chocolate 70% (chopped)
- 200 g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 125 g plain flour (all-purpose)
- 45 g cocoa powder
- 1/2 tsp salt
Marshmallow Layer
- 210 g marshmallow fluff (1 jar)
Instructions
- Biscuit Base Preparation: Preheat the oven to 180°C (350°F) and grease and line a 23cm (9-inch) square baking pan with parchment paper, including an overhang on the sides for easy removal.
- Crush Biscuits and Mix: Place the digestive biscuits in a sealed sandwich bag and crush with a rolling pin until they reach fine breadcrumb consistency. In a medium bowl, combine the crushed biscuits with granulated sugar and melted butter; stir until the mixture clumps like wet sand.
- Form Biscuit Base: Pour the biscuit crumb mixture into the prepared pan and firmly press down until smooth and compact. Bake for 10 minutes, then remove from oven and set aside on a wire rack to cool.
- Melt Chocolate and Butter: Set up a bain-marie by placing a heatproof bowl over simmering water, ensuring the bowl does not touch the water. Add chopped dark chocolate and butter, stirring constantly until fully melted and combined.
- Whisk Eggs and Sugar: Using an electric beater or stand mixer, beat eggs, caster sugar, and vanilla extract on medium speed until pale and fluffy. Gradually add the melted chocolate mixture and beat until combined.
- Add Dry Ingredients: Sift flour, cocoa powder, and salt into the chocolate-egg mixture. Gently fold in until only a few streaks of flour remain, careful not to overmix.
- Assemble Brownie Layer and Bake: Pour the brownie batter evenly over the biscuit base and smooth the top with an offset spatula. Bake for 20-25 minutes until edges are firm but the center still jiggles slightly when shaken. Remove and cool completely on a wire rack. Use the parchment overhang to lift brownies out of the pan.
- Apply Marshmallow Layer: Spread marshmallow fluff evenly over the cooled brownies using a spoon, swirling with the back for texture.
- Toast Marshmallow: Use a culinary blowtorch to carefully toast the marshmallow fluff until golden brown. Alternatively, place under a broiler (grill) for a few minutes, watching closely to achieve a toasted top without burning.
- Serve: Slice brownies with a sharp knife and serve immediately for the best texture and flavor.
Notes
- For easy removal, ensure you leave parchment paper overhang on the sides of the pan.
- Use a food processor to crush biscuits for quicker prep if preferred.
- Do not overbake brownies; the center should remain slightly jiggly for a fudgy texture.
- If you don’t have a blowtorch, the oven broiler works well for toasting the marshmallow layer, but watch carefully to avoid burning.
- Allow brownies to cool completely before adding marshmallow fluff to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
