If you’ve ever been lucky enough to try the classic American campfire delicacy that is s’mores, marshmallows toasted with chocolate between crackers until melting and delicious, you will love our S’more Brownies.
Taken from our bestselling cookbook Home Sweet Home, we’ll show you how to make this fudgy chocolate brownie with a gooey marshmallow topping that goes golden and toasty. It’s super-easy and perfect for sharing by the campfire.
Watch Tarek make our S’more Brownies here:
The much-loved American campsite treat — this time used for topping brownies! It's essential to line the baking tin with foil as this will stop any burning when it comes to putting the tin back under the grill or using a cook's blowtorch for the marshmallow topping.
MAKES 12-15 BROWNIES
FOR THE BASE:
200g (7oz) DIGESTIVE BISCUITS
125g (4 ½ oz) UNSALTED BUTTER
FOR THE BROWNIE:
115g (4oz) UNSALTED BUTTER
120g (4oz) DARK CHOCOLATE (MINIMUM 70% COCOA SOLIDS), CHOPPED
190g (7oz) SOFT LIGHT BROWN SUGAR
130g (4 1/2oz) CASTER SUGAR
1½ tsp VANILLA EXTRACT
½ tsp SALT
4 LARGE EGGS
140g (5oz) PLAIN FLOUR, SIFTED
FOR THE TOPPING:
400g (14oz) LARGE WHITE MARSHMALLOWS
ONE 20 x 30cm (8 x 12in) BAKING TRAY COOK'S BLOWTORCH (OPTIONAL)
- Line the baking tray with foil, taking it right up the sides of the tray with excess at the top. Preheat the oven to 160°C (320°F), Gas mark 3.
- To make the biscuit base, seal the biscuits in a large ziplock bag or place in a mixing bowl and crush into crumbs with a rolling pin. Place the biscuit crumbs in a medium bowl. Melt the butter in a microwave-safe bowl in the microwave or in a small pan on the stove, then pour into the crumbs and stir through, making sure all the crumbs are coated. Set aside.
- To make the brownie, place the butter and dark chocolate in a microwave-safe bowl and melt together in the microwave, pausing to stir occasionally, until completely melted and smooth. Alternatively, place in a heatproof bowl over a pan of simmering water and stir until melted.
- Transfer the melted chocolate into a medium mixing bowl. Add the sugars, vanilla extract and salt and stir thoroughly to make sure all the ingredients are incorporated. Add the eggs and beat vigorously to make a smooth, shiny batter. Add the flour and stir just until incorporated.
- Pour the batter into the prepared baking tray. Sprinkle the biscuit crumb mixture evenly over the top of the uncooked brownie.
- Bake the brownie for 30-35 minutes or until a skewer inserted in the middle comes out mostly clean.
- Place the marshmallows in rows on top of the baked brownie and place back in the oven for 2-3 minutes to melt and soften the marshmallow. Make sure the excess foil is sticking up to prevent the marshmallow dripping over the sides of the tray.
- Then, using a cook's blowtorch or under a grill, carefully toast the marshmallows to get a lovely golden-brown toasted colour and a crisp texture. Be careful not to let them catch alight. Allow to cool before cutting into portions with a heated knife.
Recipe taken from Home Sweet Home by Tarek Malouf and The Hummingbird Bakery (Collins, 2013)
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