My brother asked me if I wanted to bake (why ask?) him something for a friends party. Cinnamon buns were requested and of course produced but he was so ambiguous about what else he wanted that he just left it up to me. The idea for this came from a number of different sources. My younger sister is fond of having an afternoon s’more as a snack over the last week or two. On top of this my older sister’s American fiancé is now staying with us until their July wedding and America, the land of overindulgence, invented the s’more. The name itself indicates their addictiveness. ‘Some more’ abbreviated to s’more, and rightly so they are rarely eaten in moderation! I must also give credit to another blog I follow for some of the inspiration behind this recipe.
S’mores consist of a roasted marshmallow covered in melted chocolate sandwiched between two graham crackers (this side of the Atlantic digestive biscuits are used instead). I wanted to recreate this on a larger scale so it would be suitable for a party but with a bit of a twist. This pie keeps very close to the traditional s’more ingredients and is party suitable! A crumbly biscuit base with a gooey chocolate brownie centre topped with homemade marshmallow. I had never made this brownie recipe before as I have a family recipe that is rather good but I thought I might give it a go to see how it compares.
Don’t be put off trying this recipe because it uses homemade marshmallows they’re actually quite simple to make. Being homemade you have complete control over the ingredients and flavours going in so there’s no funny stuff in there. You can of course use shop bought if it seems like too much of a challenge, but consider making them sometime!
You will need:
2 egg whites
300ml boiling water
4 tbsp powdered gelatine (9 sheets leaf gelatine)
400g cater or granulated sugar
1 tbsp golden syrup
1 ½ tsp vanilla extract
Some oil for drizzling
100g icing sugar
125g digestive biscuits
75g caster sugar
85g butter, melted
200g plain chocolate
250g unsalted butter, softened
310g caster sugar
3 eggs + 1 egg yolk
1tsp vanilla extract
70g plain flour
70g cocoa powder
¼ tsp baking powder
pinch of salt
(optional-55g each of milk and white choc chips)
How to do it:
1. Start with the marshmallows. Drizzle a little neutral oil over a baking tray with raised edges and spread to evenly coat (here I am using rapeseed oil). Mix the icing sugar and cornflour in a small bowl and sieve half over the baking tray. Swirl and tilt the tray so that the mixture evenly coats the tin.
You want to make sure it is all covered but also that there is a good amount of it as this will stop the marshmallows from sticking to the tray.
2.Place the two egg whites into the bowl of a freestanding mixer or a large heatproof bowl. Mix the gelatin with 125ml of the water and stir to dissolve. Set aside.
3.Place the sugar, syrup and remaining 175ml of the water into a pan over a high heat. Stir until the sugar has dissolved then stop stirring and leave the mixture to boil Using a sugar thermometer heat the mixture until it reaches 110°C/230°F at which point start to whisk the egg white to soft peaks. When the mixture reaches 122°C/248°F remove from the heat and place the base of the pan into a bowl of cool water to halt the cooking.
4. Mix the gelatin mix with the sugar syrup until evenly combined.With the mixer running on a medium speed slowly pour the hot sugar mix into the egg whites.
They will start to increase in volume. When all the syrup is in set the mixture to full speed for at least 10 minutes, during which the mixture will start to thicken substantially.
5. When it is this consistency add in the vanilla and mix for 1 more minute.
6. When ready the mix should be very thick, glossy and hold its shape.
7. Pour over the prepared tin and spread evenly. Sieve over the remaining icing sugar mix. Leave to cool (not in the fridge!) whilst you make the biscuit base.
8. Place the biscuits and sugar into a food processor until very fine. Meanwhile melt the butter. Mix the butter and biscuit mix together then pour into the tart tin. Use the back of a large spoon to spread evenly over the base and up the sides of the tin. You can also use your hands to do this.
Place into the fridge to cool whilst you make the brownie mixture.
9. Preheat you oven to 190°C/170°C fan.
10. Melt the chocolate in a bowl set over a pan of simmering water.
11. Cream the butter and sugar together until light and fluffy. Add in the egg yolk and mix well to combine. Add the eggs one by one beating well after each addition. Finally beat in the vanilla.
12. Add the melted chocolate to the butter mixture and fold until no streaks remain and it is all one colour.
13. Sift in the flour, cocoa powder, baking powder and salt. Fold in using a large spoon until evenly combined.
14. Pour the brownie mix over the biscuit base and spread over evenly.
Bake in the preheated oven for 25-30 minutes. The top of the brownie will crack a little which is fine but it should be just firm and still gooey in the centre. It may wobble slightly in the centre but don’t worry as it cools it will firm up. Leave to cool whilst you prepare the marshmallows.
15. The marshmallow should have set by now, if not give it some extra time but it usually is ready in 1-2 hours after mixing.Turn them out from the tin and cut into shapes. I used circular shapes here in the hope it would give a nice design at the end.
16. Place the shapes on top of the brownies and bake in the oven for another 5 minutes or until melted and browning on top.
You can also use a kitchen blowtorch but just make sure that your marshmallows aren’t too thick to begin with otherwise you will only cook the top of them.
And there you go! Pie-style s’mores good enough for brining to any party. I experimented with the marshmallow top on mine by giving them a quick blast with the blowtorch after the oven but they caught too easily so I ended up cutting off the burnt tops and spreading them back over the top to make it look a little neater.
The brownie centre is rich and gooey with a lovely crunch from the biscuit base. The marshmallows provide a kick of sweetness and melt right into the brownies just like I how they are fresh from the campfire. Heating a slice of this ultimate indulgence gives an incomparable experience to the good old traditional campfire s’mores.
Thanks for reading,