S’MORES BROWNIE
The S'mores Brownie base is a rich chocolate brownie with wholemeal flour that adds a texture to the fudgy chocolate brownie and the coffee adds a depth of flavour. The S'mores Brownie topping consists of a mix of pink & white marshmallows lightly torched to caramelise the marshmallows, broken digestive cookies and chocolate chunks.
Ingredients
- 200 g butter diced
- 300 g dark chocolate chopped
- 175 g wholemeal flour
- 1 teaspoon cinnamon
- 50 g cocoa
- ½ teaspoon baking powder
- 2 teaspoons instant coffee
- 150 g white sugar
- 220 g brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
S’mores topping
- 27 white marshmallows half 220g packet
- 11 Chocolate wheaten biscuits
- 70 g milk chocolate approx 9 pieces
Instructions
- Preheat the oven 180°c. Grease and line a baking tin.
- Melt the 🧈 butter and 🍫 dark chocolate, set aside.
- Sift the flour, cinnamon, cocoa and baking powder in a large bowl and pop aside.
- Place the sugars, eggs, coffee and vanilla in a cake mixer, and whisk on medium-high for four to five minutes, or until increased in volume, thick and pale. Turn the mixer to low, pour in the chocolate mixture and combine.
- Use a spatula to fold the dry ingredients into the chocolate mixture until just the odd fleck of flour remains. Scrape into the prepared tin and spread out evenly.
- Bake for 25 minutes, then pull the brownie out and gently press the marshmallows and broken chocolate wheatons (leave one biscuit aside to crush into crumbs) into the brownie.
- Place the brownies back into the oven for another 5 minutes.
- Remove from the oven and leave to cool in the tin.
- To finish, blow torch any visible marshmallows and sprinkle with biscuit crumbs.
Notes
Serve warm with ice cream for an amazing dessert 😋