S'mores Brownies with Marshmallow Topping
Ingredients
Cookie base
- 200 g crunchy oat cookies
- 2 tbsp sugar
- 120 g butter
Brownie base
- 300 g dark chocolate
- 200 g butter
- 4 large eggs
- 150 g brown sugar
- 60 g vegetable oil (e.g., rapeseed oil)
- 2 pinches salt
- 120 g all-purpose flour
- 20 g cocoa powder
- 200 g mini marshmallows
Preparation
Preheat the oven to 180°C (convection: 160°C). Line a baking sheet with parchment paper and place a baking frame on it. Adjust the baking frame to 20 x 30 cm.
Crush the crunchy oat cookies in a food processor and mix with 2 tbsp sugar in a small bowl. Melt the butter in a small pot. Mix the melted butter with the cookie crumbs. Press the cookie mixture onto the baking sheet with a spoon.
Finely chop the dark chocolate, place in a metal bowl with butter, and melt over a hot water bath. In a mixing bowl, beat eggs with sugar until foamy. Slowly add the oil and mix in a pinch of salt.
Add the melted dark chocolate and butter mixture to the eggs and beat until creamy. Mix flour and cocoa powder in a separate bowl and sift into the batter. Then stir well.
Pour the chocolate brownie batter over the cookie base and bake in the preheated oven for about 40 minutes.
Let the brownies cool slightly after baking, then immediately distribute mini marshmallows over the brownie. Either broil in the oven for about 5 minutes or use a kitchen torch to flame the mini marshmallows until they are lightly browned and melted. Cut the brownie into about 24 pieces.
