Fudgy brownies with a broiled marshmallow topping, biscuits and chocolate chips!
I can't say I have ever had the pleasure of tasting an authentic s'more, though I find its history and origin interesting. The first mention of the s'more was recorded in a 1927 edition of a Girl Scout manual called "Tramping and Trailing with the Girl Scouts" but by the sounds of it was named because the treat was so addictive so they called it "Some More". For those not from America, I believe Girl Scouts originated in the States much like the UK's Brownies or Girl Guides, a group organisation where they do activities and learn valuable life lessons. it wasn't;t till a few years later that the mention of "s'mores" came at a summer camp in 1938. it looks quite simply that people naturally abbreviated the earlier version "Some More" bringing the two words together to easily create "s'more". The recipe mentioned in the Girl Scouts guide instructed them to toast the marshmallow till gooey, then place the marshmallow on top of a chocolate bar and then sandwich between two graham crackers. The UK doesn't sell graham crackers so I've used the next best thing with digestive biscuits. I find it fascinating how this concoction came about and though I've not yet had one, I can appreciate each element for a sticky chocolatey crispy goodness.
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So with this in mind, I've gained inspiration from the s'more and created these brownies. They've got the "graham cracker" base under the brownie batter and then a pillowy marshmallow topping which you broil under the grill for a toasted effect. One day I'll sit around a campfire and make a proper s'more but until then I'm rather satisfied with the brownie edition.
If you like brownies and marshmallows....
Check out my other recipes for more inspiration!!
Recipe
Prep: 25 minutes
Cook: 30-35 minutes
Serves: 16
Notes:
- Try not to overtake these brownies as they lose that fudgy texture. If a knife inserted comes out with a few crumbs they are done.
- if you can't get mini marshmallows, large ones will also work you could cut them into smaller pieces, but the broiling time might vary.
Ingredients
Biscuit crust
- 180g digestive biscuits
- 115g butter, melted
Brownies
- 90g dark chocolate
- 115g butter, melted
- 2 large eggs
- 200g caster sugar
- 95g plain flour
- 20g cocoa powder
- 1 tsp vanilla extract
- ½ tsp salt
- 200g mini marshmallows
- 70g chocolate chips
- x3 digestives biscuits
Method
- Preheat oven to 350 degrees F. Line a metal 9x9 pan with baking paper.
- Crush the digestives in a food processor or place in a ziplock bag and bash with a rolling pin.
- Pour over the melted butter and mix together.
- Spoon the mixture into the lined tin then press into an even layer. Set aside.
- Make the brownies. Melt the butter then pour into a large mixing bowl and add the sugar. Whisk together.
- Add in the eggs and vanilla extract and mix.
- Whisk in the melted chocolate until combined and smooth.
- Fold in the flour, cocoa powder, and salt until just combined.
- Pour over the biscuit crust and smooth out.
- Bake in the preheated oven for 30-35 minutes until the brownies are cooked through.
- Break up the 2 digestive biscuits into smaller pieces.
- Remove from the oven and change the setting to the grill mode.
- Sprinkle the marshmallows over the baked brownies. Then add the broken biscuit pieces and chocolate chips on top.
- Return the brownies to the oven under the grill, not too close as the marshmallows could burn. Broil the top until the marshmallows are browned (about 2 minutes). It will happen quicker than you think so keep watch.
- Remove and leave to cool for 20 minutes.
- Then slice and serve.
- These brownies are best stored at room temperature in an airtight container for up to 5 days. Enjoy!
Christina xx
