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S’mores Brownies

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200g butter
250g dark chocolate
90g plain flour
50g cocoa powder
3 eggs
100g caster sugar
100g soft light brown sugar
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
Digestive Biscuit Base
3/4 of a pack of Digestive biscuits 
3 heaped tbsp melted butter

3 eggs
180g caster sugar
1 tbsp vanilla extract



1.Crush the Digestive biscuits in a zip lock bag, add to a bowl, then mix in the melted butter. Line a 20cm baking pan with baking paper and pack the biscuit crumb mix into the bottom. set aside.

2.Melt 200g dark chocolate and butter in the microwave, 20 secs at a time. Set aside to cool.

3.Mix the eggs, sugars & vanilla extract with an electric beater/stand mixer until creamy, fold in the cooled chocolate butter mix with a spatula.

4.Sieve the flour, cocoa, baking powder & salt together, add to the egg mix, fold in with spatula.

5.Pour in the brownie mix, bake @180c 20 -25 mins. (Test at 20 mins, if too wet,bake for another 5-10 mins)


6.Once the brownies have cooled completely make the meringue layer. Add 3 egg whites to a clean bowl, make sure not to add any of the yolks.

Mix for 4 mins using an electric beater/stand mixer, start to add the sugar 1 tbsp at a time, mix for 1 min in between each spoonful. Use a spatula to cover the brownie with the meringue, create swirls and peaks then use a blow torch to toast the top.

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