S’mores Brownies

These brownies layer a buttery biscuit base, fudgy chocolate brownie and a molten marshmallow topping for the ultimate gooey treat. They’re impossibly moreish, guaranteed to disappear in minutes and perfect for a Mother’s Day special treat that the whole family will enjoy.

How long will it take?

50 minutes

What’s the serving size?

What do I need?

For the Biscuit Base

150 g plain sweet biscuits, crushed
80 g unsalted butter, melted

For the Brownie Layer

150 g dark chocolate, chopped
120 g unsalted butter, cubed
150 g caster sugar
100 g brown sugar
2 large eggs
1 tsp vanilla extract
90 g plain flour
30 g cocoa powder
½ tsp table salt

For the Topping

150 g mini marshmallows or chopped large marshmallows
60 g milk chocolate, roughly chopped or broken into chunks
Extra biscuit pieces, to finish (optional)

How do I make it?

Preheat oven to 180C. Grease and line a 20-centimetre square baking tin with baking paper.
In a medium bowl, combine crushed biscuits and melted butter.
Press the mixture firmly and evenly into the base of the tin.
Bake for 8 minutes, then set aside while you prepare the brownie layer.
Place dark chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir until melted and smooth.
Remove from heat and whisk in caster sugar and brown sugar.
Add eggs one at a time, whisking until glossy. Stir in vanilla.
Sift in flour, cocoa powder and salt. Fold gently until just combined — don’t overmix.
Pour the brownie batter over the biscuit base and smooth the top.
Scatter marshmallows evenly over the brownie batter.
Sprinkle with chopped milk chocolate and a few extra biscuit pieces if you like.
Return to oven and bake for 20–25 minutes, or until the brownie is mostly set but still a little soft in the centre.
The marshmallows should be puffed and lightly golden.
Allow to cool completely in the tin before slicing — this helps everything set into neat squares.

TOP TIPS

Brownie texture: For a fudgier centre, bake closer to 20 minutes; for firmer slices, let it go to the 25‑minute mark.
Slicing cleanly: Lightly oil a knife or run it under hot water between cuts to glide through the sticky marshmallow layer.
Extra indulgence: Drizzle melted chocolate over the top once cooled for a glossy finish.