Triple Chocolate ‘Smores Brownies with Digestive Biscuits: a decadent and delicious cake to eat on a cold winter day. This recipe is a super sweet traybake to bring to dinner parties this winter. Incredibly indulgent, but 100% delicious!
Winter is a season of shorter days and darker nights, but also of weekends spent at home, cooking meals for the family or watching a movie with a cup of hot chocolate and freshly baked cake. I barely cooked at home for months over the summer heat waves, but now I enjoy getting back into my kitchen and spending time cooking my favourite dishes.
These Triple Chocolate ‘Smores Brownies are a true showstopper! They are not for the faint-hearted: dark chocolate and cocoa powder are combined with milk and white chocolate chips for a gooey brownie slice that is topped with soft marshmallows and Digestive biscuits.
The triple chocolate brownies are purposely left a little undercooked to make each slice extra fudgey and gooey. Eat them hot when the marshmallow topping is piping hot and the biscuit bits are crunchy or let it cool down slightly to enjoy a denser texture of chocolate brownie.
When you make these brownies at home, wait for the brownies to cool down to cut them into squares. I like my brownies when they have cooled down, but are still a little bit warm from the oven.
Making these ‘smores brownies couldn’t be easier and rest assured that everyone you serve them to, will love them as well!
Triple Chocolate ‘Smores Brownies
- 120g dark chocolate (70%), broken into small pieces
- 140g unsalted butter
- 250g caster sugar
- ½ tsp vanilla extract
- 3 eggs
- 30g cocoa powder, sifted
- 90g plain four, sifted
- 50g milk chocolate chips
- 50g white chocolate chips
- 5 Digestive biscuits
- 2 handfuls of large soft marshmallows
Preheat your oven to 180°C fan. Grease and line a 30 x 15 cm tray with baking paper.
Melt the chocolate and butter in a bowl over a pan of simmering water, without letting the bottom of the bowl touch the water.
In a mixing bowl, whisk the sugar, vanilla and eggs together until light and fluffy.
Add the chocolate and butter mix into the egg cream and fold in.
Fold in the flour and cocoa powder, then the chocolate chips. Pour the mixture into the baking tray and spread out evenly. Push the marshmallows into the mix.
Bake in the oven for 20-22 minutes. Until a skewer inserted in the centre of the cake comes out clean.
Break each biscuit into roughly three pieces. Before the cake cools, add them evenly into the triple chocolate brownie mix, with half pieces sticking out.