Rosa’s Ridiculous S’mores Brownie

Featured image by Joy

This decadent dessert is a triple threat that really is worth the effort. Heavily inspired by Cupcake Jemma’s Youtube tutorial, the salted pretzels Rosa adds catapult this treat to new levels of indulgence. Rosa enjoys making showstopping desserts for her housemates, who never stop appreciating them – “They get devoured very quickly”. She told us: “the salty pretzels balance out the sweetness, making it really moreish”. The contrasting saltiness within this dessert allows you to keep coming back for more, and makes it infinitely superior to any brownie I’ve ever tasted.

Here’s what you’ll need:

Biscuit Base

  • 200g Digestive Biscuit/Graham Cracker crumbs
  • 60g melted butter
  • squirt of Golden Syrup (or corn syrup)

Brownie base

  • 125g dark chocolate (70% cocoa)
  • 125g butter, chopped
  • 175g caster sugar
  • 3 large free-range eggs
  • 75g plain flour
  • 1/2 tsp vanilla extract

Marshmallowy Meringue Icing

  • 2 egg whites
  • 175g caster sugar
  • 115g/5 tbsp golden syrup (or corn syrup)
  • 2tbsp water
  • 1/4 tsp salt
  • 1/4/ tsp Cream of Tartar (1/2 of vinegar if you can’t get that)
  • 1 tsp vanilla extract

Optional (recommended) extras – Crumbled salted pretzels and melted chocolate to drizzle over.


  • Melt the butter and syrup together in a saucepan and whizz the digestive biscuits in a food processor. Combine these ingredients.
  • Squash the biscuit mixture into the bottom of a baking tin.
  • To make the brownie, cream the butter and sugar together. Then add the the eggs and vanilla extract, and fold in the flower. Melt the chocolate in a bowl over a pan of simmering water and combine with the other ingredients.
  • Pour the brownie batter over the biscuit base and bake for 10-15 minutes at 180 degrees centigrade, checking after 10 minutes.
  • To make the marshmallow topping combine the egg whites, sugar, syrup, cream of tartar and salt in a heat proof bowl. Place this over a simmering pan of water and whisk for ten minutes, or until it doubles in volume and turns glossy. Once taken off the heat, add the vanilla extract and whisk for a further minute.
  • Pour the marshmallow into a piping bag and pipe onto the brownie. Then use a blow torch to scorch the top of the marshmallow, or alternatively place everything under the grill for a few minutes until golden brown.
  • Finally, crumble the salted pretzels over the top of the dessert, drizzle over some melted chocolate, and enjoy!

Leave a comment

Your email address will not be published.