The brownies of the summer season. A buttery baked biscuit base, gooey fudgy brownies, and a marshmallow layer to finish them off. I chose to keep the marshmallow layer a little more minimal to make slicing that bit easier, but if you’re not concerned about getting a picture perfect slice, go ham with the marshmallows!!! The more the better.
This time of year I need recipes that truly excite me, otherwise I literally find myself staring out the window, in quite a peaceful, content, loving life kind of way. Just taking it all in. I say this time of year, when really I mean when the sun is shining. It just elicits this slower pace within me, calm, relaxed, a little more social, and likely to be wearing something other than leggings and massive cosy jumper.
That was a long winded way of saying these brownies excite me. They’re all kinds of delicious, easy to bake and sliced with ease. Not going to lie, I struggle when it comes to snapping (aka photographing) squares and bars. I tend to prefer the single serving on the plate kind of look. Making a tray of brownies look appeasing (at least to my own eye) is one my bugbears. Hopefully they at the very least look appetising enough for you to whip up a batch. Then my job is done.
S'mores BrowniesPrint Recipe
- **For the Base**
- 150g digestive biscuits
- 80g butter, melted
- **For the Brownies**
- 60g butter
- 60ml light tasting olive oil
- 250g Homecook 72% Dark Chocolate, roughly chopped
- 100g soft brown sugar
- 100g caster sugar
- 2 eggs and 1 egg yolk, whisked, room temperature
- 1 tsp vanilla extract
- 90g flour
- ½ tsp baking powder
- 1 mug of mini or regular marshmallows
Preheat your oven to 180C (350F).
Line a 9inch square tin with baking paper and lightly grease with butter.
Blitz biscuits to a fine crumb in your food processor. Mix the crumb with melted butter. Transfer the mixture to the prepared tin, spread evenly using the back of a spoon and gently pat down. Place into the oven to bake for 12 minutes.
Meanwhile, mix together butter, oil and chocolate and melt in the microwave using 30 second increments; it should only take 2 -3 minutes total.
Whisk sugar into melted chocolate mixture.
Allow the chocolate mixture to cool for 5 minutes; until it’s cool to the touch but still very much liquid.
Whisk in the eggs, ⅓ at a time. Add in the vanilla.
Once combined, sieve in the flour and baking powder.
Mix well until just combined, don’t continue to mix. Once the brownie batter is smooth and no flour remains it’s ready!
Place the batter on top of the biscuit base, spreading from the centre using the back of a spoon or spatula.
Bake in the oven for 25 minutes.
Allow to cool fully, for a few hours or overnight at room temperature before slicing.
Preheat your grill.
Place brownies on a grill safe tray once cut. Lay marshmallows on top of each and place under the hot grill for 2 -3 minutes, keeping a close eye on them to ensure they marshmallows don’t burn!
Serve immediately for a warm gooey fudgy brownie!