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We had a mini break in the heat wave we are experiencing in the UK at the minute, so what better time to make brownies! Not just any brownies though, s’more brownie bites.
These little bites of sweet, chewy, toasted marshmallow topped treats consist of a light brownie base, a digestive buttery crumbed layer, then big fluffy marshmallows which get melted a little in the oven then toasted under the grill. You could torch the tops with a blow torch but I don’t have one of those at my disposal.
Thank goodness from the drop in temperature for two reasons, one I can’t stand the heat and two these tasty nuggets. Bad news, the heat is back! But at least I have these. They may look hard to make but really they aren’t. They were ready for me to devour within 2 hours of starting! Want to turn a boring old brownie into a campfire inspired mega brownie, here’s how.
Firstly the biscuit part of the s’more. We don’t have graham crackers here in the UK so our next best alternative in the digestive biscuit. Love digestive biscuits, especially the ones that are topped with dark chocolate, so good. Place your biscuits or crackers in a plastic freezer bag and crush using a rolling-pin. Melt some butter and stir through your biscuit rubble and set aside.
For the brownies, this is the chocolate part of the s’more, place dark chocolate and butter into a heat-proof bowl and set over a pan of simmering water. I love dark chocolate and use it in all my baking. Once this dark and buttery combination is all melted and swirled together remove it from the heat. Beat in both the sugars using a spatula then add a drop of pure vanilla extract.
This recipe doesn’t require a mixer which I love. I sometimes prefer to grab just a bowl and spatula to create my recipes with, it’s a slower paced way of doing things and brings you back to the basics of baking when mixers weren’t that easy or affordable to get a hold off.
Beat your eggs one at time, making sure your brownie batter is smooth and glossy before adding the next. A top baking tip I have for you is when adding eggs to your batters, always crack it in a separate bowl before adding it to your master batter, that way if you happen upon a bad egg you won’t have ruined everything. Once the eggs have been added sift in the flour and add a dash of salt, combine until no flour can be seen.
Pour this batter into your baking tin, then top this with your biscuit mixture making sure you get an even application. Bake for 25-30 minutes. Now for the marshmallow part. Cover the top of the baked brownies with large marshmallows then place back in your oven and continue to bake for another 5 minutes. Transfer to your grill to get nicely toasted tops. I wouldn’t recommend skipping this step and this gives out of this world yumminess to the whole thing.
When slicing these I’d advise you to use a heated knife otherwise you’ll find it extremely hard to slice these without everything sticking to knife and to each other.
if it’s too hot to bake these where you are then wait until the evening when things cool down a little. They really don’t take long at all to put together and these are the perfect little bite-size treat to treat yourself and others around you too. A classic summertime treat transformed into a heavenly brownie bite of scrumptiousness.
This recipe is part of s’more month on the blog, check out these other campfire inspired recipes that I’ve created for you this month;
I’ve one more recipe based on the much loved s’more to share with you, all I’ve gotta do is wait for it cool down a bit *sigh*
Yields – One 9 x 13 inch pan of S’more Brownie Bites
- 200 grams (7 ounces) Digestive biscuits
- 125 grams (1 stick + 1 tablespoon) Unsalted butter
- 115 grams (1 stick) Unsalted butter
- 120 grams (4 ounces) Dark chocolate (70% minimum cocoa solids, roughly chopped)
- 190 grams (3/4 cup + 3 tablespoons) Light brown muscovado sugar
- 130 grams (1/2 cup +3 tablespoons) Caster sugar
- 1 1/2 teaspoon Pure vanilla extract
- 4 Large eggs
- 140 grams (1 cup + 7 tablespoons) Plain flour
- Pinch of Maldon sea salt
- 260 grams (9 ounces) Large white marshmallows
- Line a 9 x 13 inch baking tray with foil making sure the foil overhangs all the sides. Put aside.
- Place the digestive biscuits in a large plastic bag and crush using a rolling-pin until you have biscuit rubble. Melt the butter over a low heat in a small saucepan and once melted stir through the crushed digestives.
- Place the butter and dark chocolate in a heat proof bowl and set over a pan of simmering water making sure the base of the bowl doesn’t touch the water, stir until melted. To this bowl add both the sugars and vanilla extract and stir through thoroughly. Stir through the eggs, one at a time mixing well before adding the next.
- Add the flour and salt and stir through until just incorporated. Scrape the batter into the cake tin, smooth the top then sprinkle over the digestive biscuit rubble then bake for 25-35 minutes or until a cake tester inserted into the middle comes out with a few crumbs attached. Place the marshmallows on top then place back in the oven and bake for a further 5-10 minutes, until the marshmallows begin to melt. Remove from the oven then place under the grill to toast the tops.
- Leave to cool in the tin before removing and using a heated knife slicing into squares.
* Recipe adapted from Home Sweet Home – Hummingbird Bakery
* These should be stored in a cake tin with a tight-fitting lid for up to 3 days.
* Keep in a cool, dry place away from direct sunlight.
* Slice with a heated knife, otherwise you’ll end up with a sticky mess