Not a cake fan?
Well I have a show stopping alternative, perfect for any celebration… A Smore’s Brownie Pie!
Crumbly biscuit base, topped with gooey marshmallow filled brownie mixture and finished with a drizzle of white chocolate.
If you’re fan of rich, indulgent and damn right naughty desserts then this is the bake for you. And fear not, it’s actually pretty easy to make. You can use shop bought biscuits for the base, just bash them up and add butter, and shop bought marshmallows because let’s be honest who has time to tackle that!? The brownie centre is of course my own tried and tested (and tried again!) recipe, but its a doddle I promise.
The key to this bake is all in the cooking time, you want to make sure the brownies are just done but that the top isn’t burnt in the process. So I’ve suggested checking after 20 mins and if this is the case, covering the pie with foil to protect the top, see the recipe below for more details.
Right, stop wasting time listening to my jibba jabba.. Happy Baking 🙂
Couldn’t resist a snap of my gorgeous dog Alfie, he was so desperate for a slice but got a doggy biscuit instead 🙂
Ingredients (makes a 8inch brownie pie)
For the base:
200g chocolate digestive biscuits
80g unsalted butter
For the brownie:
150g unsalted butter
170g good quality 70% dark chocolate
225g caster sugar
2 medium eggs
150g self-raising flour
100g mini marshmallows
20g white chocolate, chopped
Line a 8inch springform round baking tin with greaseproof paper.
To make the base, first put the biscuits in a bowl and bash with a rolling pin until completely brushed. Now melt the butter in a separate bowl in the microwave for 10 second blasts. Pour the biscuits into the melted butter and mix together. Spoon the mixture into the tin and press with the back of a spoon to form an even layer. Refrigerate.
Preheat the oven to 180°C. Whilst the base chills, make your brownie mixture by first melting the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted leave on the side to cool. In a separate bowl whisk together the sugar and eggs until frothy. Now add in the cooled chocolate mixture and the flour and stir until you have a thick chocolate mixture. Finally, fold in the marshmallows. Take your tin out of the fridge and pour the brownie mixture over the top of the biscuit base, spreading it out into an even layer.
Bake in the oven for 25-30 minutes* until the top has formed a crust and has started to crack. (Test the brownies by inserting a knife into the one of the edges, if it comes out clean the brownies are done.) Leave the brownie pie to completely cool before removing from the tin.
To decorate, melt the white chocolate in the microwave in 10 second blasts until smooth. Use a spoon to drizzle over the chocolate in a crisscross pattern. Slice into 8 and serve – try it warmed with ice-cream!
*check the brownie pie after 20 mins, if it’s starting to burn cover the tin with tinfoil, shiny side up, for the remaining cooking time.