Mattaroons' S’mores Brownies Recipe
Ingredients
For the Brownie:
- 325g Biscoff biscuits
- 165g dark chocolate
- 165g unsalted butter
- 165g caster sugar
- 165g light brown sugar
- 3 medium eggs
- 135g Organic Plain Flour
- 45g coco powder
- 100g dark choc chips
- 50g Biscoff spread
For the Toasted Marshmallow Meringue:
- 4 egg whites
- 225g caster sugar
- 6tbsp water
“I’ve collaborated with Cotswold Flour and Mason Cash to celebrate British Bakes alongside The Great British Bake Off!
“These are my S’mores Brownies 🔥🍫😋
“A layer of Biscoff Biscuits on the base, smothered in a rich and fudgy chocolate brownie that is stuffed with Biscoff Biscuits, Biscoff Spread and chocolate chips, topped with the most amazing marshmallow-like Toasted Italian Meringue. This is a flavour and texture powerhouse!
“Made using Organic Plain Flour from Matthews Cotswold Flour, and featuring stunning kitchenware from Mason Cash! 🇬🇧🙌🏻👨🏻🍳
“Have fun making this tasty recipe!”
- Baker: Matt Othold (@mattaroons)
- Flours used: Matthews Cotswold Organic Plain Flour
S’mores Brownies Recipe Method:
- In a lined 9" x 9" square tin place 18 Biscoff biscuits logo side down. Rows of 3 x 6 should fit in the tin. Set this aside to fill shortly.
- Melt 165g dark chocolate and 165g unsalted butter in the microwave using 30sec blasts. Once melted set aside to cool and use shortly.
- In your mixer or hand whisk, mix together 165g caster sugar, 165g light brown sugar with 3 medium eggs for a couple of mins until it goes pale and doubles in size.
- Pour in the cooled melted butter/choc mix and stir through until fully combined.
- Sieve in 135g plain Matthew Cotswold flour and 45g coco powder & gently fold through till full incorporated.
- Add in 100g broken up Biscoff biscuits and 100g dark choc chips. Gently fold through the brownie batter.
- Gently spoon this on top of the tin of biscuits, being careful to not dislodge them. Smooth out to all corners and sides.
- Drizzle over 50g melted Biscoff spread and swirl through the top of the brownie.
- Bake in a preheated 170°C fan oven for approx. 30mins. Leave to cool to room temp for at least 1hr. At this stage my preference is to refrigerate them overnight to go super fudgy, then decorate with the frosting the next day if you have the time. If you don’t, move on to making the frosting after they have cooled to room temp.
- To make the Toasted Marshmallow Italian meringue, whisk up 4 egg whites just to the soft peak stage and turn of your machine.
- Then in a pan on your hob, on a medium heat, add 225g caster sugar and 6tbsp of water. Heat this to a temperature of 120°C.
- Once it’s reached this temperature, remove from heat, start whisking the egg whites again on medium speed. Gently and slowly pour this sugar syrup onto the side of the bowl, so it doesn’t splash on the whisk beater, gradually keep pouring this in to cook the egg whites and leave the machine running for around 5 mins. You’ll be left with big fluffy marshmallow like Italian Meringue.
- Pipe this frosting on top of your cooled brownie, smoothing out with pallet knife, creating textures and waves.
- Using a chefs blowtorch, or under your grill if you don’t have one, carefully toast the frosting. Remove from the tin and cut up into portions. Serve and enjoy!
Huge thanks to Matt for this brilliant bake idea - be sure to check out @mattaroons on on TikTok and Instagram to see more!
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