A campfire isn’t complete without toasting marshmallows over an open fire or hot coals. The charred outside and hot gooey middle really do remind me of many childhood memories camping with family and friends. It wasn’t until I was a bit older (and with the american influences), were biscuits introduced to sandwich together these gooey marshmallows. Oh, and you’d quickly find that adding a cube of chocolate to this melting sandwich really took it to that next level too!
Traditionally Gram Crackers are used to make s’mores over in America. It is possible to find them here in New Zealand, but at a pinch a great substitute are actually Griffins Plain Digestive Biscuits. So for this recipe I’ve started with a base of crushed biscuits, topped with a fudgy chocolate brownie and finished off with a soft layer of vanilla marshmallow. Don’t forget to give it that authentic charred look and taste by busting out a blow torch (if you have one of course!).
So here you have it, a fun fusion recipe that will have you coming back for “Some More”…
- 100g Butter
- 250g Griffins Plain Digestive Biscuits
- 220g Plain Flour
- 1 Teaspoon Baking Powder
- 40g Cocoa Powder
- 1/2 Teaspoon Salt
- 200g Caster Sugar
- 180g Chocolate
- 180g Butter
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 1/2 Tablespoon Gelatine
- 120g Boiling Water
- 200g Caster Sugar
- 1 Teaspoon Vanilla Extract
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Firstly, turn the oven onto 200°c bake and line a square 20cm tin with baking paper and set aside.
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Starting on the biscuit base, melt butter in a small saucepan. Use a food processor to crush biscuits to a fine crumb before adding to the melted butter. Mix through well then pour out and evenly press crumb over the base of prepared baking tin. Place in the fridge to chill slightly while you make the brownie layer.
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For the brownie, melt the second measure of butter and chocolate in a medium sized saucepan, swirling until melted. Then take off the heat to cool.
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While butter is cooling, sift flour, baking powder, cocoa powder and salt in a large bowl and set aside.
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When butter has cooled slightly, add sugar, vanilla and eggs and mix until smooth. Once done, fold these wet ingredients into the dry until just combined. No need to over mix.
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Pour mixture over top of biscuit base and bake for around 20 minutes or until top has set. Then place the baking tin directly into the fridge to stop any baking further.
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When the brownie has cooled you can start on the marshmallow by pouring boiling water into a large bowl and sprinkling the gelatin over top, stirring to devolve. Once dissolved add the sugar, vanilla essence and beat with a hand-held beater on high speed until thick and fluffy (Approximately 10 minutes).
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Spoon directly on top of the cooled brownie and smooth out with a knife or spatula. Allow Marshmallow to set before removing from tin and cutting. Give about 20 minutes for this, otherwise placing brownie in the fridge can speed this up.
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Optional – If you want to add that extra charred effect, take a blow torch to the top of the marshmallow to give colour and extra flavour. Enjoy.
Flashback!
Above is the first and only photo taken of this recipe when it was shared for the first time in October 2015 (right before Halloween). So I wanted to reshoot this S’mores Brownie, give it a slight facelift and bring it into 2020. Not saying that the photo I shot back in 2015 was bad, I simply wanted to finetune this popular recipe and give it the appreciation it deserved. Happy baking!
This looks so
Good I’m
Going to make it next week what precent chocolate
Did you use 70 %?
This is absolutely a personal preference. I prefer to use dark chocolate for a richer brownie myself. So 70% sounds like a great start.