Take the perfect brownie and make it even better!
toasted s’more brownie
200g milk coffee biscuits, finely crushed 175g unsalted butter, chopped and melted,
plus 225g extra, chopped 200g dark chocolate, chopped 200g 70% dark chocolate, chopped 4 eggs 1 cup (220g) white (granulated) sugar 1 cup (175g) brown sugar 2 teaspoons vanilla extract 1 cup (150g) plain (all-purpose) flour, sifted 60 white square marshmallows+ Preheat oven to 180°C (350°F). Place the biscuit and melted butter in a medium bowl and mix to combine. Using the back of a spoon, press the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Place in the freezer to firm until ready to use.
Place the extra butter and both chocolates in a medium saucepan over low heat and cook, stirring, until melted and smooth. Remove from the heat and set aside.
Place the eggs, white sugar, brown sugar and vanilla in a medium bowl and whisk to combine. Add the egg mixture to the chocolate mixture and stir until combined. Add the flour and stir until well combined. Pour over the biscuit base and cook for 35 minutes or until the brownie is slightly fudgy when tested with a skewer. Set aside in the tin for 20 minutes to cool to room temperature and refrigerate for 1 hour or until set.
Cut the brownie into 20 x 10cm x 3cm bars and top each bar with 3 marshmallows. Using a kitchen blowtorch++, toast the marshmallows until golden and lightly charred. Serve. Makes 20. + We used square marshmallows, which are available from specialty grocers. Alternatively, you can use store-bought round marshmallows. ++ If you don’t have a kitchen blowtorch, preheat the oven to 240°C (475°F). Top the brownies with the marshmallows and cook for 3–4 minutes or until golden brown and softened.