S’more Brownies

The Foodies' KitchenNovember 19, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

These Brownies were out of this world. As soon as we saw the Instagram video, we knew we had to make our own version… with a twist. First, we wanted to make it really easy for you, by using pre-made ingredients or make it easy to swap with your favorite recipe.

First thing, we used Lotus Biscoff cookies for the base. The spices from the cookies make the crust so much better than using regular vanilla cookies. The flavor is much richer and deep, perfect pairing with the fudgy chocolate brownies.

For the Caramel that goes in between the cookie crust and the brownies, we have a couple of tips. First, you can use store-bought dulce de leche, cajeta or arequipe. Any of those will do, and here’s our tip: line the pan with parchment paper and when adding the caramel leave about ½-inch edge space between the baking pan and the caramel… don’t let it get to the edges. It will make taking the s’more brownies out of the pan a bit harder.

We got the brownie pan, sifter, measuring cups from the Pioneer Woman and the cooling rack at Almacenes Siman. We are loving that they carry now so many products from Ree Drummond’s line. They are gorgeous! Now, back to the s’more brownies… To make your life so easy, you can use your favorite recipe or a brownie mix – either will do! And to finish off, cut regular sized marshmallows in half and as a few minutes after taking the brownies out of the oven, place them on top so they melt from the bottom and torch them up top!

Helga & Kitty

S’more Brownies

Adapted from Twisted Food UK
Yields: 12 servings

Ingredients:
2 cups spice cookie crumbs
¼ cup brown sugar
6 tablespoons butter, melted
Your favorite brownie recipe
½ cup caramel, dulce de leche or cajeta
1 bag of marshmallows

Directions:

Pre-heat oven to 350ºF and prepare an 9-inch square pan with parchment paper.
If you haven’t already, crush the cookies inside a ziplock bag with a rolling-pin until you have fine crumbs.
In a medium bowl mix together cookie crumbs, brown sugar and butter until combined, and has a wet sand-like texture. Press into the base of the pan and use a small bowl to press it in firmly.
Bake for 10 minutes, set aside to cool.
Prepare your favorite brownie recipe and set it aside.
Pour caramel over cooled cookie base making sure it doesn’t get to the edge of the pan. Pour the brownie mix on top, spreading it to the edges.
Bake as the brownie recipe calls for, until a toothpick comes out with some crumbs.
While the brownies bake, cut the marshmallows in half.
After the brownies are baked and still warm, place the marshmallows halves (cut side down) and using a slightly torch them.
Let cool for 5-10 minutes and cut while they are still warm.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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