Irresistible S’mores Brownies

by melathome

Irresistible S’mores Brownies

Attention brownie lovers! Brace yourselves for the ultimate indulgence that will transport you to a campfire under the stars – S’mores Brownies with a twist! These delicious treats combine the classic s’mores flavours with the delightful crunch of milk chocolate digestives.

Why are these S’mores Brownies so special?

The marriage of flavours: Imagine the scrumptious combination of rich milk chocolate digestives with gooey marshmallows and melty chocolate. Each bite encapsulates the essence of s’mores.

The perfect texture: These brownies boast a fudgy, melt-in-your-mouth consistency, elevated by the addition of milk chocolate digestives for a delightful crunch in every mouthful and we used chocolate ones because who doesn’t need more chocolate?

Simple to make: Don’t let the name fool you; these S’mores Brownies are surprisingly easy to whip up. Follow our step-by-step guide, and you’ll have a batch of these heavenly treats ready to savour in no time.

Ingredients you’ll need:

  • Unsalted butter: For that rich, buttery flavor that complements the chocolate and marshmallows.
  • Semi-sweet chocolate: A must-have for that decadent chocolatey goodness in every bite.
  • Eggs: Use room temperature eggs to ensure proper incorporation into the batter.
  • Caster sugar: To add just the right amount of sweetness.
  • Plain flour: The base of our brownies that helps give them their signature fudgy texture.
  • Milk Chocolate Digestives: The star of the show!
  • Mini marshmallows: For that gooey, toasted marshmallow goodness.
  • Vanilla extract: A hint of vanilla enhances the overall flavour profile.

Step-by-step instructions:

  1. Melt the butter and chocolate: In a microwave-safe bowl or using a Bain Marie, melt the unsalted butter and semi-sweet chocolate until smooth and glossy. Allow the mixture to cool slightly.
  2. Beat eggs and sugar: In a separate mixing bowl, whisk the room temperature eggs and caster sugar until well combined and slightly frothy.
  3. Incorporate the chocolate mixture: Slowly pour the melted chocolate and butter into the egg and sugar mixture, stirring continuously until fully incorporated.
  4. Add the flour: Gently fold in the plain flour until you have a smooth, velvety batter.
  5. Layer the milk chocolate digestives: Line an 8×8 inch baking pan with parchment paper and arrange a layer of milk chocolate digestives on the bottom of the pan, it fits 9 perfectly.
  6. Pour half the batter: Pour half of the brownie batter over the layer of milk chocolate digestives, spreading it evenly.
  7. Add the mini marshmallows (if using): Generously sprinkle mini marshmallows over the brownie batter.
  8. Layer more milk chocolate digestives: Create a second layer of milk chocolate digestives on top of the marshmallows.
  9. Pour the remaining batter: Pour the rest of the brownie batter over the second layer of milk chocolate digestives, ensuring even distribution.
  10. Time to bake: Preheat your oven to 160C FAN/ 180C / 350°F and bake the S’mores Brownies for 25-30 minutes or until the edges looked browned and crisping but the centre still have a slight wobble.
  11. Let them cool: Allow the brownies to cool in the pan, then lift them out using the parchment paper and transfer to a wire rack to cool completely. Chill them until ready to slice.
  12. Make the Swiss meringue: Put egg whites and sugar into a Bain Marie and heat until y=the sugar has dissolved. Then transfer to a stand mixer and whisk until stiff white peaks. Spoon into a piping bag or use a palette knife to simply spread it. Use a kitchen blow torch to lightly toast the tops.
  13. Cut and enjoy: Slice the S’mores Brownies into squares and prepare to be blown away by how delicious they are!

Tips for Brownie Perfection:

  1. Quality chocolate matters: Choose good-quality semi-sweet chocolate for a richer and more indulgent experience.
  2. Room temperature eggs: Always bring your eggs to room temperature before baking to ensure proper emulsification with the other ingredients.
  3. Customize your S’mores Brownies: Feel free to add a sprinkle of crushed digestive biscuits or a drizzle of melted chocolate on top for an extra touch of decadence.


Store any leftover S’mores Brownies in an airtight container at room temperature for up to 3 days. For a gooey and fresh taste, reheat the brownies for a few seconds in the microwave before serving.

Happy baking!

Irresistible S’mores Brownies Attention brownie lovers! Brace yourselves for the ultimate indulgence that will transport you to a campfire under the stars… Cakes Irresistible S’mores Brownies European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 175g / 1 1/2 sticks / 3/4 cup unsalted butter
  • 200g / 1 1/4 cups dark chocolate, chopped
  • 250g / 1 1/4 cups caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 115g / 3/4 cup all-purpose flour
  • 18 milk chocolate Digestive biscuits (or Graham Crackers)
  • Swiss Meringue
  • 2 egg whites
  • 150g caster sugar


Preheat your oven to 160C FAN / 180C / 350°F. Grease and line a 20cm / 9-inch square baking pan with parchment paper.
In a microwave-safe bowl or a heatproof bowl set over a pan of simmering water, melt the unsalted butter and dark chocolate together until smooth and well combined. Stir occasionally. Remove from heat and let it cool slightly.(I cheated and put mine I saucepan over a low temperature which works for me but you need to be careful not to over heat it).
In a separate mixing bowl, whisk together the caster sugar, eggs, and vanilla extract until well combined.
Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously until the batter is smooth and evenly mixed.
Add the flour to the chocolate batter and fold it in gently until just combined. Be careful not to overmix.
Arrange the Digestive biscuits on. the bottom of the brownie pan and then pour half the brownie batter over them. Add another layer of biscuits and then pour the remaining batter over them, smoothing the batter out so its even.
Bake the brownies in the preheated oven for approximately 30 minutes, or until the edges have crisped but the centre is still wobbly. Be careful not to overbake.
Remove the pan from the oven and allow the brownies to cool completely in the pan. Once cooled, refrigerate the brownies in the pan for at least 1 hour to firm up before icing and slicing.
Whisk the sugar and egg whites together lightly over a Bain Marie (for this you really of need to use a Bain Marie) and heat, whilst whisking, until the sugar has dissolved (rub the mixture between your finger tips). Then whisk it either with a stand mixer or electric beaters (I always use a stand mixer for this because you get sore arms otherwise) until stiff and glossy.
Once chilled, lift the brownies out of the pan using the parchment paper, and pipe or spoon over the meringue. Toast it with a blow torch and they're ready!

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