My daughter is going to a Beavers Camp this weekend, and what better to take – S’more Brownie Cakes!
Ingredients:
200g Digestive Biscuits
125g Butter
115g Butter
100g Dark Chocolate
40g Milk Chocolate
190g Brown Sugar
140g Caster sugar
2 tsp vanilla
1/2 tsp salt
2 whole eggs
3 Egg yolks
140g Flour Self-raising
200g Mashmellows
Place the digestive biscuits in a bag and using a rolling pin crumble down all the biscuit.
Pour the digestive biscuit crumbles into a bowl, crumbling down further any larger peices by hand.
Melt 125g of butter in the microwave and pour in the digestive crumbes and mix together until well mixed.
Line a baking tray with baking paper and scoop all the mixture and press down into the baking tray covering the bottom of the tray.
Add 115g butter, dark chocolate and milk chocolate into a glass bowl and melt in the microwave. Set microwave for 30 seconds and stir, repeat until all melted.
Add brown sugar, caster sugar, vanilla and salt to the melted chocolate mixture and stir until all mixed together.
Add eggs and yolk to the mixture and beat into the mixture. Then add flour and stir until all combined. The mixture will be creamy, shiny and glossy.
Pour the chocolate brownie batter over the biscuit base.
Bake the brownie biscuit tray in the oven at 170c 30-35 minutes until cooked.
Check with cake tester to ensure its all cooked and the testers comes out clean.
Sprinkle the marshmellows over the brownie cake and place back in the oven for 4-5 minutes.
Remove from the brownie cake from the oven.
Using a blow torch toast the top of the marshmellows carefully trying not burn the tops.
Allow to cool and then cut into pieces.
