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


  1. Preheat oven to 180 degrees Celcius.
  2. Combine crushed graham crackers/digestive biscuits and melted butter, using the crumbs to line a brownie pan.
  3. Over a double boiler on the stove, melt chocolate and butter together until glossy and smooth. Set aside to cool to room temperature.
  4. 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.
  5. Add salt and vanilla and gently stir.
  6. Fold in chocolate.
  7. Sift in flour and cocoa powder and gently fold in. You can also fold chopped nuts and extra chocolate in at this step.
  8. 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.
  9. Let cool completely before cutting.
  10. 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.
  11. Add a scoop of marshmallow fluff to each brownie and torch before serving.

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