S'mores Brownie
Give the best fudge-y brownies a winter twist with this s'mores brownie - the perfect combination of fudgy chocolate, gooey marshmallows, and crunchy biscuits. PS: This is a one-bowl recipe!
Ingredients
- 113 gs chocolate chips you can substitute this for milk chocolate or dark chocolate, based on your preference. I like semi-sweet because it gives the best of both worlds – not too sweet, not too bitter.
- 175 gs unsalted butter
- 400 gs granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 125 gs all purpose flour
- 85 gs cocoa powder
- 1/2 tsp salt
- 60 gs chocolate chips
- 50 gs Marshmallows, divided in half
- 50 gs Graham crackers or digestive biscuits, divided in half
Instructions
- Preheat your oven at 180 degree Celsius.
- Line your brownie pan with baking paper/wax paper to avoid the brownie from sticking to the pan. Make sure to leave an overhang of baking paper on either sides – this makes it easy to lift the brownies from the pan.
- Melt your chocolate with butter in a microwave-safe bowl or over a double boiler* until both the ingredients are fully melted and combined.
- Add granulated sugar into the chocolate mix and stir it with a whisk until combined while it’s still hot.* (PS: the sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point)
- Once the sugar is combined, add the eggs and vanilla extract and whisk it again until the eggs are well incorporated into the chocolate batter.
- Add the cocoa powder, all-purpose flour, salt, chocolate chips, and half of the marshmallows, and digestive biscuits and fold them into the chocolate batter using a spatula or a wooden spoon. This takes some time and energy, so be patient while you’re doing it! There should be no streaks of flour left in the batter by the time you’re done mixing it all in. After the dry ingredients are incorporated, you should end up with a very thick batter.
- Transfer your brownie batter into your prepared pan, making sure to spread it across evenly with a spatula. Top the brownie with the remaining marshmallows and biscuits.
- Bake it for about 30-40 minutes, until the brownies are cooked but still fudgy.* Once your top looks set and the test toothpick has some crumbs, your brownie is ready. Let the brownies cool completely before slicing.
Notes
Storage:
These brownies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving.
Tips & tricks:
- Melting chocolate: If you’re melting your chocolate in the microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water; the steam from the boiling water in the pan below is what melts the chocolate. Ensure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
- Adding the sugar into the chocolate batter: It’s important for the chocolate mix to be hot when you add sugar; this helps the sugar dissolve in the batter and gives us that crackly top we love.
- Baking the brownies: Remember, we want the brownie not to be cake-y and still have a little gooeyness, so when you test it with a toothpick, the toothpick should have some crumbs and should not come out clean.