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smores brownies

Smores brownies

Delicious smores inspired brownies with a crunchy biscuit crust , fudgy brownie layer and gooey marshmallows !
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Ingredients
  

For the crust:

  • 25 to 30 digestive biscuits or graham crackers or 2 cups biscuit crumbs
  • 2 tablespoons granulated or castor sugar
  • 56 grams or 1/4 cup unsalted butter melted

For the brownie batter:

  • 115 grams or 1/2 cup unsalted butter
  • 125 grams dark chocolate
  • 3 eggs
  • 250 grams or 1 1/4 cups granulated or caster sugar
  • 1 teaspoon vanilla extract
  • 125 grams or 1 cup all purpose flour
  • 20 grams or 1/4 cup cocoa powder
  • 1/2 teaspoon salt

For the topping:

  • 1 cup marshmallows.

Instructions
 

  • Preheat your oven to 180ﾟC or 350ﾟF.
  • Line a 8 × 8" square baking dish with parchment so that two opposite ends of the parchment are long. This will help you pull out the brownie slab after baking and cooling.
  • Crush the digestive biscuits either by hand or in a mixer or food processor until it is a fine powder
  • Mix in 2 tablespoons of the sugar
  • Add the melted butter and mix well.
  • Press this mixture into the bottom of your lined pan as evenly as possible.
  • Bake this for about 10 minutes.
  • To make the brownie batter, chop up the butter and the dark chocolate.
  • Heat in a saucepan or in the microwave until melted.
  • Whisk in the sugar well.
  • Add the eggs 1 by 1 and mix well after each egg.
  • Add the vanilla and whisk well.
  • Add the flour, the cocoa and the salt.
  • Whisk until incorporated.
  • Pour this batter over the baked crust.
  • Return to the oven and bake for 25 to 28 minutes or until the brownie is done. A toothpick inserted in the center will come out with few moist crumbs.
  • Spread the marshmallows on top of the brownie immediately. Press the marshmallows gently and slightly into the brownie batter. Return to the oven with the broil option or on the top rack with the top heating element on .
  • Bake for 2 to 5 minutes until the marshmallows are light brown on the top.
  • Cool in pan for at least a couple of hours until completely cool before removing and slicing.

Notes

These brownies will stay good for 5 days or longer
For the cleanest slices , use a sharp knife dipped in hot water or heated and wipe after each cut.
While baking after adding the marshmallows , make sure they dont burn !
For an eggless version , you can use the same crust , this eggless brownie batter and top with these vegetarian marshmallows
My measuring cup is 240ml.