S’mores Brownies

As most of you may have gathered, I LOVE baking and one thing I love more than anything is playing around with different bakes and flavours to reflect the season. I love this time of year when the nights start getting dark early. It’s an excuse to start cosying up by the fire in snuggly pyjamas early with a mug of hot chocolate and my favourite treat!

That’s where my inspiration for these brownies came from. S’mores are a traditional American/Canadian treat which are usually eaten around a campfire at night. They are made up of graham crackers, chocolate and fire-toasted marshmallows – heaven! Even though its hard to get hold of graham crackers in the uk, digestive biscuits are a good substitute (you can also crumble them up with rich tea biscuits to get a finer texture).

You can’t beat a good brownie in my opinion if baked right. Some like a gooey/fudgy brownie and some like it more cakey, I like to go with the fudgy type! I find making brownies so satisfying plus they are easier than making cakes – there’s less work involved and less washing up!

This recipe is designed for an 8×8 tin and you will get between 12-16 brownies out of it depending on how big you want your portions! I cut mine into 16 as brownies are very rich and dense than cake so a little goes a long way. (A 9×9 tin can also be used but you’ll obviously get a thinner brownie and if you want to make a bigger batch, I suggest using a 9×13 tin and doubling the recipe below).


130g unsalted butter

170g dark chocolate

225g sugar

2 large eggs

50g cocoa powder

95g plain flour

35g digestive biscuits (crushed up)

35g mini marshmallows

Chocolate for drizzling


1. Preheat your oven to gas mark 4/160c

2. Line an 8×8 square brownie tin with baking paper leaving a overhang on each side so you can easily remove them from the tin when the brownies have cooled or use a non stick spray.

3. Melt the butter and chocolate together in a heat proof bowl in the microwave in 30 second intervals to make sure nothing burns. You can also boil a saucepan of water and put a glass bowl over the top (not touching the water) and melt the butter and chocolate that way too.

4. In a free standing mixer using the whisk attachment (you can also use a hand held mixer), whisk the eggs and sugar together until they are pale and have at least doubled in volume.

5. Add the melted choc/butter mix to the eggs and sugar and gently mix together until everything has combined.

6. Crush up the biscuits using your hands and add them along with the marshmallows to the mix and stir so everything gets evenly coated. (Keep a few marshmallows and a small amount of biscuit crumbs for the top of the brownies)

6. Add the cocoa powder and flour and fold in gently making sure not to knock out any of the air from the mixture.

7. Once everything is combined, transfer the mixture to the tin and spread out until even.

8. Sprinkle the remaining marshmallows and biscuits over the top of the mixture and then transfer to the oven and bake for around 25-30mins. The top of the brownies should look slightly crispy and not wobble when you take them out of the oven. Insert a toothpick or skewer just off centre into the brownies. If the mixture is still quite liquid put them back in for an extra 5 minutes or until cooked. You can place a little bit of foil or parchment paper over the top to stop the top of the brownies over baking. If the toothpick has a few crumbs on them and is slightly gooey then they are cooked. If it comes out clear it means they are cooked but might be more cakey in texture.

9. Allow the brownies to cool in the tin before transferring them to a cooling rack and cutting. I like to melt some of my favourite chocolate and drizzle it over the top of the brownies.

The brownies should taste soft and gooey with a slight chewy texture from the melted marshmallow pieces inside and have a crunch from the biscuits. The marshmallows will go a lovely toasty golden colour on top. If you want bigger chunks of marshmallow on the top of your brownies, then use the full size marshmallows instead of the mini marshmallows. You can also crumble a few rich tea biscuits in with the digestive crumbs if you want a more authentic graham cracker texture. Baking is all about having fun and everyone’s taste buds are different so have a play around tailor them to suit you.

I hope you enjoy making these as much as I do!

Happy Baking

Amy x

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