Where I come from, s’mores aren’t really a thing. I didn’t grow up having them. Our idea of campfire side snacks were a bag of nuts, chips, and a bunch of basic snacks. I have to mention though, the highlight of any camping trip for me was always the potato bakes in aluminum foil over the died down fire.
However, as a kid I had a hobby. A weird one. I used to stick marshmallows on toothpicks, and just watch them turn gooey and brown over the stove. This was usually followed by my mother yelling at me because of the mess that I made, and the hours she had to spend cleaning off the burned marshmallow bits.
When I grew older, I found out that I actually, partly, had something figured out. (I was a truly perceptive genius). What I lacked was the guidance to show me the ways to a good S’more!
Fast forward to today. Now I live in a place where campfires aren’t really something I get excited about, since the temperature half the year is close to an inferno. But I had a bag of marshmallows in the pantry, a box of digestive biscuits, and an unfaltering craving for anything gooey, chocolate-y and marshmallow-y.
Enter S’mores Brownies.
Brownie: The foundation of this dessert. A rich, fudgey and decadent triple chocolate brownie layer
Digestive Biscuits: The biscuits retain a bit of crunch while they bake.
Marshmallows: The marshmallows are very slightly toasted and they puff, enveloping the bars in their sticky wonderfulness.
Chocolate Bars: Too much chocolate? I think not. The addition of these bars and their combination with the slightly melt-y marshmallows are a marriage made in heave.
Chocolate Frosting: And of course, the glue that sticks it all together.
The abundance of add-ins ensures the bars taste like taking a big bite of warm, gooey s’mores.
These s’more brownie bars sound better than a traditional s’more. They turned out to be a huge hit., leaving nothing but crumbs behind. Rich, fudge brownies on topped with crushed digestive biscuits, that are then topped with marshmallows and more chocolate, and then an extra layer of chocolate. It is seriously like heaven in every bite. If you have a chocolate lover in your life, or basically anyone with a decent sweet tooth, you need to make these s’mores brownies for them. Or just for you. No one’s judging.
S’mores Brownies – Rich, fudgy brownies with digestive biscuits topped with toasted marshmallows, bits of chocolate and chocolate frosting!
For the Brownies
- 100 grams (1/2 stick) unsalted butter
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup chocolate chips
- 50 grams chopped semi-sweet chocolate (for brownie batter)
- 50 grams chopped semi-sweet chocolate (for topping)
- 1 cup mini marshmallows (I used around 12 regular sized ones and chopped them into quarters).
- 5-6 crushed Digestive biscuits
For the Frosting
- 40 grams unsalted butter, melted
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Make the Brownies:
- TO MAKE THE BARS: Preheat the oven to 360°F, and line a pan with parchment paper. I used an 8-inch round pan.
- In a medium-size bowl (this is where all the ingredients are gonna be combined), combine the butter, sugar, and cocoa powder. Microwave on high for 30 seconds. Stir the mixture very well, and then microwave for another 30 seconds, till everything is melted.
- Add the salt and vanilla to the warm butter mixture, and stir for about a minute to cool down the batter. Next, stir in the egg until well combined.
- Sprinkle in the flour, and then give the batter a few brisk strokes, using a wooden spoon. Stir in the chocolate chips and chopped chocolate, and then spread the mixture in the prepared loaf pan.
- Bake for 20 minutes. A toothpick inserted into the center should have moist crumbs.
- Top evenly with the biscuit crumbs, marshmallows, and chopped chocolate and return the pan to the oven for 2 to 5 minutes. I used the broiler to give the marshmallows a nice golden brown burn. The marshmallows will puff up, remove from oven.
- with a small spoon, gently pat the marshmallows down to release the goo and mix with the slightly melted chocolate.
Make the Frosting:
Remove the pan from the oven, and then begin making the frosting. Beat together all the ingredients until thick and spreadable. Pour evenly over the marshmallow layer while still warm, and refrigerate until set.
I would like to tell you how long they would keep, but they never got past hour 2 on the counter. But keep them in an airtight container in the fridge.
Bon Appetit 🙂