Give your brownies a winter twist with this s’mores brownie version jam-packed with gooey marshmallows and crunchy biscuits in an ultra chocolatey, fudgy brownie with the perfect crispy, crackly crust. These s’mores brownies are perfect for cozy winter baking and come together in one bowl in 30 minutes!
Brownies are the ultimate dessert. I don’t think I have met someone who does not love brownies. When done right, there is something so special about brownies. They’re gooey, fudgy, borderline overindulgent, and chocolatey but worth every single calorie.
However, a good brownie is not always easy to find. Quite often, we find cafes selling brownies that should just be called “chocolate cake,” and that’s unacceptable in this household cause we take our brownies VERY seriously.
A good brownie holds the word “fudgy” to high standards. The whole point of a brownie is its fudge-like, gooey texture and, of course, the crispy, crackly. The combination of a soft center and crispy exterior makes a brownie a brownie. I mean, what would be the point if brownies just taste like cake?
If you have tried my classic fudgy brownie recipe, you know I don’t claim this lightly, but this recipe really does make the fudgiest and most indulgent brownies I have ever tasted. But this time, I have taken it a step further to make it perfect for the upcoming winter season and turned my classic brownies into s’more brownies jam-packed with gooey marshmallows and crunchy biscuits.
These s’mores brownies really give you the feeling of sitting by a bonfire on a cold camping night under the stars with your friends. The marshmallows inside the batter melt while baking and give the brownie a gooey, delicious flavor, and the biscuits add the perfect crunchy texture that pairs perfectly with the fudginess of the brownies. Plus, the extra marshmallows on top get all roasty-toasty and add to the campfire feeling.
How To Get A Crackly Crust On Brownies
We all know that the crackly crust on top of brownies is the best part, but it can be tricky to get right. If you struggle to get that textured crust on your brownies, here’s a tip to help you get one every time.
Mix the sugar into the melted chocolate and butter while it’s hot. Doing so allows the sugar to get better incorporated into the batter, which results in the sugar getting distributed properly in the batter while baking. This means that the sugar is not just sitting at the bottom of the pan but is properly dispersed and reaches the top of the batter, which results in that crackly crust while baking.
Following this step will ensure you don’t miss out on crackly-top brownies.
How to Bake Brownies Correctly
Another tricky part of making brownies is baking them right. Correct baking is the difference between fudgy, gooey brownies and dry, cakey brownies. You want to bake them long enough that the sides are set, but the center is still slightly undercooked. It’s about getting the right balance. If you take them out too soon, they won’t hold their shape and will collapse. Leave them in the oven for too long, and they will come out dry. And baking times vary from oven to oven, so it can get tricky to get the baking time right.
So, how do you know that your brownies are done baking? Here’s what to watch out for. A brownie is done baking when the sides and set, and the top has a crackly texture, but the center still jiggles a little on the touch. If the center is so soft that it still looks/feels liquid, the brownie needs some more time. You should be able to insert a toothpick that comes out with crumbs and batter, but it should not be completely covered with wet batter.
Over time, you will know by looking when your brownies are done.
How To Make The Best Brownies Ever
Before we get to the recipe, here are a few tips to help you make the best brownies every time –
- Always use high-quality chocolate – Because most of the flavor in this brownie recipe comes from melted chocolate, using good-quality chocolate will ensure that the brownie is rich and fudgy. Using low-quality chocolate will affect both the flavor and texture of your brownie.
- Add the sugar while the melted chocolate is still warm – This helps the sugar dissolve better in the batter and gives the perfect crackly crust on top of the brownie.
- Fold the dry ingredients with a silicone spatula – Using a silicone spatula to mix the dry ingredients instead of a whisk ensures that you don’t overmix the batter.
- Use a pan of the right size – If you want thick, gooey brownies, use a smaller pan. Using a pan that’s too big will result in thin brownies that will not be as fudgy from the center.
- Keep an eye on the brownies while baking – Baking the brownies right is the most important factor in getting fudgy brownies. You want to bake them long enough that the sides are set, and the center is cooked but not cooked through completely. If it’s cooked through completely, the brownie will be cakey and dry instead of gooey and fudgy.
- Let the brownies cool before cutting them – Once the brownies come out of the oven, the center is still very soft and needs time to set. If you cut the brownies too soon, they will collapse.
Now that you’re ready to make the best winter brownies, let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
S’mores Brownie
Ingredients
- 113 gs chocolate chips you can substitute this for milk chocolate or dark chocolate, based on your preference. I like semi-sweet because it gives the best of both worlds – not too sweet, not too bitter.
- 175 gs unsalted butter
- 400 gs granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 125 gs all purpose flour
- 85 gs cocoa powder
- 1/2 tsp salt
- 60 gs chocolate chips
- 50 gs Marshmallows, divided in half
- 50 gs Graham crackers or digestive biscuits, divided in half
Instructions
- Preheat your oven at 180 degree Celsius.
- Line your brownie pan with baking paper/wax paper to avoid the brownie from sticking to the pan. Make sure to leave an overhang of baking paper on either sides – this makes it easy to lift the brownies from the pan.
- Melt your chocolate with butter in a microwave-safe bowl or over a double boiler* until both the ingredients are fully melted and combined.
- Add granulated sugar into the chocolate mix and stir it with a whisk until combined while it’s still hot.* (PS: the sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point)
- Once the sugar is combined, add the eggs and vanilla extract and whisk it again until the eggs are well incorporated into the chocolate batter.
- Add the cocoa powder, all-purpose flour, salt, chocolate chips, and half of the marshmallows, and digestive biscuits and fold them into the chocolate batter using a spatula or a wooden spoon. This takes some time and energy, so be patient while you’re doing it! There should be no streaks of flour left in the batter by the time you’re done mixing it all in. After the dry ingredients are incorporated, you should end up with a very thick batter.
- Transfer your brownie batter into your prepared pan, making sure to spread it across evenly with a spatula. Top the brownie with the remaining marshmallows and biscuits.
- Bake it for about 30-40 minutes, until the brownies are cooked but still fudgy.* Once your top looks set and the test toothpick has some crumbs, your brownie is ready. Let the brownies cool completely before slicing.
Notes
- Melting chocolate: If you’re melting your chocolate in the microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water; the steam from the boiling water in the pan below is what melts the chocolate. Ensure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
- Adding the sugar into the chocolate batter: It’s important for the chocolate mix to be hot when you add sugar; this helps the sugar dissolve in the batter and gives us that crackly top we love.
- Baking the brownies: Remember, we want the brownie not to be cake-y and still have a little gooeyness, so when you test it with a toothpick, the toothpick should have some crumbs and should not come out clean.
I am so excited to share more winter-themed recipes with you; let me know in the comments what you want to see next!
If you give this recipe a try, don’t forget to tell me how you liked it in the comments. And, of course, share it with me on Instagram!
Until next time.
