S’mores are seriously overrated—but you know what isn’t? S’mores flavoured things. The combination of chocolate, marshmallow, and graham crackers is hard to beat. This recipe uses a “marshmallow fluff” recipe, which is actually more similar to a meringue but it doesn’t involve using gelatin, so I prefer it.
- 200g dark chocolate
- 1/2 cup (110g) butter
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 3 eggs
- 1/4 tsp salt
- 1 tsp vanilla paste/esssence
- 1/2 cup (75g) all-purpose flour
- 1/4 cup (35g) cocoa powder
- base: 1/2 cup crushed graham crackers (or digestives), 1/4 cup (65g) butter
- marshmallow fluff: 1/4 cup (50g) sugar, 1/4 cup (60ml) corn syrup, 30ml water, an egg white, lemon juice, vanilla paste/essence
- Preheat oven to 180 degrees Celcius.
- Combine crushed graham crackers/digestive biscuits and melted butter, using the crumbs to line a brownie pan.
- Over a double boiler on the stove, melt chocolate and butter together until glossy and smooth. Set aside to cool to room temperature.
- Combine sugar, brown sugar, and eggs, then beat until pale and doubled in size—this is a very important step and is how your brownies will achieve a shiny cracked surface.
- Add salt and vanilla and gently stir.
- Fold in chocolate.
- Sift in flour and cocoa powder and gently fold in. You can also fold chopped nuts and extra chocolate in at this step.
- Bake for 25-30 minutes or until when you insert a skewer, it comes out with moist crumbs stuck to it. It shouldn’t be a completely wet batter, but also shouldn’t come out completely clean.
- Let cool completely before cutting.
- To make marshmallow fluff, combine sugar, corn syrup, and water in a saucepan and bring to a boil until sugar has dissolved and mixture has thickened. Beat egg white till foamy and add a squeeze of lemon, then slowly stream in sugar syrup while continuing to beat mixture on high—it will eventually become thick & fluffy. Add vanilla.
- Add a scoop of marshmallow fluff to each brownie and torch before serving.