Epic Snax Smores Brownies

These Epic Snax smores brownies were created as part of a paid partnership with Epic Snax.

Epic Snax smores brownies. Need I say more? These are the ideal dessert to bring out after a BBQ and late into the evening around the campfire. My personal love of smores started when I first squished a melted Epic Snax's incredible giant toastin' marshmallows between two digestive biscuits and a slab of dark chocolate. That melty ooziness was INSANE. And my smores dreams came true. These are the very best marshmallows for the job because they retain their structure when baked, creating a sticky charred outer shell and a gooey interior.

Tips for making perfect Epic Snax smores brownies:

Here are my very best tips for making the perfect smores brownies every 👏 single 👏 time:

1. Use a 9 x 9 inch baking tin with a loose bottom. My personal favourite is Silverwood Bakeware's Eyecatcher Brownie Tin. You guessed it – it's specifically for brownies because you can achieve beautifully smooth, straight edges every time! Lightly greasing the anodised body helps to guarantee an easy slide post-bake.

2. Use good quality ingredients. Choosing a chocolate that's 70% or above is essential here, because you already have the sweetness from the sugars and marshmallows. The rich, bittersweet taste will help to create an ideal balance in flavour.

3. Check the centre before removing from the oven. ThBrownies are usually best a little under-baked however these are actually better when the centre isn't gooey. Be patient, and make sure when a skewer is inserted into the centre of your brownies, the mixture isn't well. Rather, it should have a few brownie crumbs clinging to it.

4. Leave to cool before slicing. If you want a clean edge when slicing your brownies, make sure you leave them to cool for at least 10-15 minutes before removing them from the tin to cool completely. If you try and remove them from the tin, or attempt to cut them too soon, they'll likely fall apart and be a little bit of a mess.

3 reasons I love these Epic Snax smores brownies:

1. They're quick and easy to make. If you're baking with kids, they're perfect. If you're in a rush but need a homemade dessert, these are what you need.

2. They are perfect for all occasions. Doing a pot-luck party? Bring these. Hosting a BBQ? YES YES YES. Want a midnight snack? These will tempt you.

3. They're less mess than real smores. If you don't want to deal with the faff of constructing your own smores from scratch, this is the less messy alternative with ALL the flavour. Rich, indulgent chocolate. Check. Crunchy digestives. Check. Gooey, charred, giant marshmallows. Check.

Wondering whether you can switch these Epic Snax smores brownies up?

If you want to change some of the ingredients in this recipe, here's what to swap:

Sugar. I like to use a combination of caster sugar and dark brown sugar for a hint of caramel flavour that's not overpowering. If you prefer to use granulated sugar instead of the caster sugar and a light brown sugar, that would also produce a similar taste.

Chocolate. Make your brownies that little bit more indulgent but chopping 100g of milk, white or dark chocolate to add once the flour has been incorporated, so you have delicious chunks throughout.

Digestives. If you're not a fan of digestives, any biscuit will do! Some amazing alternatives include Rich Tea, Bourbons or even a milk or dark chocolate Digestive.

Epic Snax Smores Brownies

These Epic Snax smores brownies are an indulgent combination of rich, dark chocolate, digestive biscuits and giant toastin' marshmallows.

• 113 g unsalted butter (cold and cubed)

• 225 g dark chocolate (broken into pieces)

• 25 g cocoa powder

• 160 g plain flour

• 1/2 tsp baking powder

• Pinch fine sea salt

• 4 large eggs

• 112 ml rapeseed oil

• 297 g caster sugar

• 99 g dark brown sugar

• 2 tsp vanilla essence

• 150 g digestive biscuits

• 14 Epic Snax Giant Toastin' Marshmallows

1. Preheat the oven to 350F/175C and grease a square 9x9 inch baking tin. Line with parchment paper.

2. Melt the butter and chocolate in a bowl over a saucepan full of boiling water, ensuring the bowl doesn't touch the water. Stir until melted and smooth, then set aside to cool slightly.

3. In a small bowl, sift the flour, baking powder, cocoa powder and salt.

4. In a large bowl, whisk the eggs, oil, sugars and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth.

5. Add the flour mixture, bit by bit, stirring after every addition to combine until all of the dry ingredients have been used. Throw in the broken up digestive biscuits, mix again and then pour the batter into the prepared pan. Squish the giant marshmallows on to the top leaving a little space in between each one.

6. Bake for ~40 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy. If you want to check if they're ready, insert a skewer or toothpick into the centre. The batter to the skewer should not be wet but should have a good amount of crumbs clinging to it.

7. Transfer the pan to a wire rack without removing the brownies and let them cool completely.

8. Once cool, gently lift or slide the brownies out of the pan and cut them into squares.