S'mores Brownie Bars

Three layers, one tin, no campfire. The trick is to add the marshmallows only at the very end, under the grill, so they toast rather than melt into the brownie and disappear. Let the base bake for ten minutes on its own or it stays soggy.

1. 1

   Heat the oven to 175°C / 350°F and line a 20 cm / 8 inch square tin. Mix the biscuit crumbs, melted butter and brown sugar, then press firmly into the base with the back of a spoon.

   For this step

   • 1½ cups (150 g) digestive or graham crumbs
   • ⅓ cup (75 g) unsalted butter
   • 2 tbsp (28 g) light brown sugar
   • ½ cup (113 g) unsalted butter
   • ¾ cup (150 g) granulated sugar
2. 2

   Bake the base alone for 10 minutes, until it smells toasty and looks set. This is what keeps it crisp under the brownie.

3. 3

   Melt the butter and dark chocolate together, stirring until smooth, then let it cool for 5 minutes so it doesn't scramble the eggs.

   For this step

   • ⅓ cup (75 g) unsalted butter
   • ½ cup (113 g) unsalted butter
   • 1 cup (170 g) dark chocolate
   • 2 large eggs
4. 4

   Whisk in the sugar, then the eggs one at a time, then the vanilla. Fold in the flour, cocoa and salt until just combined and pour over the warm base.

   For this step

   • 2 tbsp (28 g) light brown sugar
   • ¾ cup (150 g) granulated sugar
   • 2 large eggs
   • 1 tsp vanilla extract
   • ½ cup (63 g) all-purpose flour
   • 2 tbsp (12 g) cocoa powder
   • ½ tsp fine salt
5. 5

   Bake for 22 to 25 minutes, until the top is set and a skewer comes out with moist crumbs. Don't overbake; the brownie firms up as it cools.

   For this step

   • 1½ cups (150 g) digestive or graham crumbs
6. 6

   Scatter the marshmallows over the hot brownie and grill on high for 60 to 90 seconds, watching constantly, until golden and blistered. Cool completely before slicing with a hot, wiped knife.

   For this step

   • 2 cups (100 g) mini marshmallows

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