S'mores Brownies

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The first time I experienced S'mores in America I was a little underwhelmed, I just didn't know what to do with all the biscuit and chocolate and marshmallow, and I couldn't work out how to get it all successfully melted and in the same place at the same time. After making these brownies though, I understand what all the hype was about, they're damn tasty and much easier to eat all in one go without the complicating business of toasting them on a fire. 

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S'mores Brownies*

(or marshmallow&biscuit brownies for the Australians)

1 1/2 cups plain flour

2 tsp baking powder

1 tsp salt

1 cup unsalted butter

170g (6 oz) dark chocolate, chopped

5 large eggs

1 1/4 cups dark brown sugar

1 cup granulated sugar

2 tsp vanilla essence 

1 cup Graham crackers, roughly crushed with your hands (I used Digestives)

12 big marshmallows (you can also dice some extra marshmallows and add them to the brownie mixture before cooking if you like)

Preheat oven to 180˚C. 
Butter 9 x 13-inch baking pan with 2-inch high sides. Combine flour, baking powder and salt in a small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir constantly until melted and smooth. 


Beat eggs, sugar and vanilla in a large bowl to blend. Stir in warm chocolate mixture, then stir in the dry ingredients. Fold in the Graham crackers/Digestive biscuits. Pour the batter into your prepared tin. Dot the top with 12 (or so) large marshmallows. Bake about 30-40 minutes, or until a toothpick inserted into the centre comes out with moist crumbs attached.


The marshmallows start out brown and puffy but deflate as the brownies cool. Let cool for at least 20 minutes, then slice with a sharp knife. Eat!

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* This is another recipe borrowed from Joy the Baker, whose blog you can find here

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