I think I scared my coworkers the other day. We were talking about saving money and most of them are quite carefree with their spending. Me on the other hand has an excel spreadsheet that records every single thing I spend, divided into categories with a pie chart so I can see where all my money goes. Dead silence happened as they tried to wrap their heads around my crazy spreadsheet.
As you can kinda tell I like being organised and love to do lists, hate being late and like plans. This actually comes in extremely handy for baking as I will hand write recipes in my recipe book with little notes on what to try out next time. I won’t usually bake the same thing so soon and with my super bad memory, this comes in quite handy in seeing where I had left things.
These smores brownies uses my brownie recipe from my chocolate peanut butter brownie (fortunately recorded in my handy little book for a smaller quantity :D) Starting with a digestive biscuit base, a layer of chocolate brownie and topped with gooey toasted marshmallow – you will smell the marshmallows before you eat it! The surprising thing is that these brownies aren’t too sweet and it’s good to share around with your non sweet toothed friends.
The first time I made these I baked the marshmallows with the brownie batter but the marshmallows melted into the brownie batter which created this very fudgy brownie. That’s why you you bake the brownies first :) I have also tried making my own marshmallow fluff (marshmallow spread) but it didn’t taste too great – I was bit too heavy handed with the honey. And to be honest I’m too lazy to make it everytime I bake these smores brownies. Hence marshmallows from the supermarket will work fine and will save you time!
Happy baking guys :D
Serves 8 small squares
120g digestive biscuits
30g unsalted butter
100g dark chocolate (min 70%), broken into pieces
70g unsalted butter, chopped into cubes
100g brown sugar
½ tsp vanilla extract
1 eggs (large)
43g plain flour
1/4 tsp baking powder
20 white marshmallows
- Grease and line the base and sides of a 15cm tin.
- Process digestive biscuits and butter until a fine sand texture.
- Pour the biscuit mixture into the baking tin and use a spoon to press it firmly in and flat.
- Preheat oven to 180°C (160°C fan forced).
- Place chocolate and butter in a heatproof bowl and set this over a saucepan of simmering water (make sure bottom of bowl doesn’t touch the bowl). Stir until melted and combined. Remove from heat.
- While chocolate is melting, in another bowl add the eggs, sugar and vanilla and mix with an electric hand mixer for 5 minutes. This is to ensure you get the thin crinkly layer that you find on the tops of brownies.
- Add melted chocolate into the egg mixture and beat on low speed until combined.
- Sift flour and baking powder over mixture and then fold it through until combined.
- Pour mixture into prepared tin and bake for 35 – 40 minutes. To check if brownies are ready insert a toothpick until it has a few crumbs clinging on.
- Scatter marshmallows in baking tin and use a kitchen blowtorch to toast the marshmallows.