These s'mores brownies are a really easy to way to make your basic gooey and rich brownie even more delicious and different. The airy and fluffy marshmallow icing goes really well with the squelchy and decadent brownie and the crunchiness from the biscuit crust on the bottom ties the whole thing together.
A s'more is a traditional nighttime campfire treat popular in the United States and Canada, consisting of a marshmallow and a layer of chocolate placed between two pieces of graham cracker or cookie. Here, the chocolate is replaced by the brownie and the graham cracker is replaced by a single layer of crushed biscuits mixed with melted butter to form a crust. The marshmallow is simply replaced by a homemade marshmallow fluff, it's so delicious and glossy.
To make it extra like s'mores, to make the marshmallow fluff just like toasted marshmallows, I had to toast it with a blowtorch. This part is the best bit in the recipe trust me.
If you don't have one, you could put the brownies under the grill for a few seconds but it won't give the same result as using a blowtorch. So I really recommend you to buy one because honestly, they're just so fun to use and really useful for torching meringues and tons of other things but also for heating the knife in between cutting the brownies to ensure a clean cut!
These brownies are one of the best brownies I have ever tried because they're so gooey and chocolatey. They are so gooey because they contain 3 egg yolks to make them extra rich and are so chocolatey because I used melted chocolate and cocoa powder. When you only use cocoa powder, you are never going to get the same result as when you use melted chocolate.
These brownies take some time more to make than the regular brownies but trust me, they're definitely worth it and are going to wow whoever you serve them to.
Ingredients
For the biscuit crust:
200 grams digestive biscuits (you could use chocolate coated ones if you are out of the plain ones, which is what I did)
70 grams melted butter
1/4 teaspoon salt
For the brownie:
130 grams dark chocolate
130 grams unsalted butter
250 grams caster sugar
2 eggs + 3 egg-yolks
120 grams plain flour
25 grams of cocoa powder
1/2 teaspoon salt
For the torched marshmallow:
70 grams golden syrup
150 grams caster sugar
3 egg-whites
3/4 teaspoon cream of tartar
1 teaspoon of vanilla extract
Instructions:
Pre-heat the oven to 170°C and line a square tin with parchment paper, taking to pieces of parchment and criss-crossing them so that one piece goes length-ways and the other goes width-ways. This ways, it will be easy to take out of the tin in 1 piece and will be easier for you when it come to patting the crumbs into the bottom of the tin.
In a food processor, blitz your biscuits until they are fine crumbs and then add in the salt + melted butter and blitz until it's combined and the mixture resembles wet sand. Pat the crumbs into the tin with a spatula and then press it down with something flat-bottomed like a glass, pressing it into all of the nooks and crannies of the square tin. Bake in the preheated oven for 5 minutes and then take out of the oven to cool and harden.
To make the brownie batter, melt gently the butter + chocolate in a bain-marie. Meanwhile, whisk the eggs + egg yolks + sugar + salt in a stand-mixer for about 5 minutes or until thick and pale in color. That's when you can incorporate the melted chocolate + butter, mixing all the while.
Sieve in the flour + cocoa powder and mix until just combined. Do not over mix, if there are a little lumps, just fold them in with a spatula. And then pour the mixture into the tin over the crumb base.
Bake in the oven for 17-20 minutes. Don't do the test with the skewer because the skewer will come out dirty but that's normal because you want your brownies to be super gooey in the middle. When they come out of the oven, slap the tin on a working top to crack the top and this also makes for a super moist brownie all over. Leave the brownies to cool in the fridge.
Meanwhile, make the marshmallow icing. To do so, place the golden syrup + caster sugar in saucepan and let it melt. Do not touch it too much or else it will crystallize. Meanwhile whisk the egg whites with the cream of tartar until stiff. When the sugar syrup falls in a steady stream when a spoon holds it up, this means it is ready. It might be bubbling and make sure all of the sugar is dissolved. Pour the sugar syrup down the side of the bowl in a very slow but steady stream until it is all poured in.
Leave the stand-mixer to whisk slowly until the mixture turns white (when the mixture becomes cold again), this will take about 10 minutes and then increase the speed until you get a very firm and glossy icing.
Take your cooled brownie out of the fridge and place on the marshmallow icing and then with a skewer, make swirls in it. Turn your blowtorch on and toast the top of the icing until a little toasted on the top. To finish, you could shave on a little milk chocolate and then it's finished!
These brownies are finished! I think you will agree they were very fun to make (especially the blowtorching part!) and look spectacular. Enjoy!!!
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