How to make an Insane S'Mores Brownie! | Cupcake Jemma |

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How to make an Insane S'Mores Brownie! | Cupcake Jemma



Wanna know how to pimp your brownie to within an inch of it’s life? S’moresify it! Here is my take on that American classic, the S’More, but in brownie form. Ingredients below for y’all….

For the Buttery Biscuit Base (BBB) –

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

For the 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

For the Marshmallowy Meringue Icing –

2 egg whites
175g caster sugar
115g/5 tbsp golden syrup (or corn syrup)
2tbsp water (yes, I know it’s not in the video, I’m an idiot. Put it in!)
1/4 tsp salt
1/4/ tsp Cream of Tartar (use 1/2 of vinegar if you can’t get that)
1 tsp vanilla extract

Extras –

More biscuits and some melted chocolate.
Blowtorch (if you don’t have one stick the whole thing under a mega-hot grill for a minute or two. Keep an eye on it though!)

source

42 Comments

  1. My chemical fall out at the paradisco ! says:

    What if u don't have a blowtorch?

  2. Gherol Navarro says:

    4:24 jemma is funny.

  3. Moosa Malik says:

    can I swap the flour with gluten free flour. help needed @cupcakejemma

  4. dylan foley says:

    looks sooo good !! definitely making this :p although i might add some lemon zest on top to make it feel lighter

  5. Rocio Valdez says:

    cupcakejemma …i love your videos. I from mexico and my english isn't good but i tried. thanks for teaching us

  6. Fatin Bamadhaj says:

    Nice

  7. Sarah bearah says:

    what do i do if i dont have a fire thingy?? Jemma?? ps i love your work!

  8. Julia Maidman says:

    It is a new twist on a brownie.

  9. Ciara Bozeman says:

    OMGπŸ™Š she made smores brownies I can't wait to have my bakery shop ima make a lot of sweets using her recipe. I admire Jena😍😍 she is my bakery HEROπŸ™†πŸ°πŸ’―πŸ’―

  10. Ciara Bozeman says:

    OMGπŸ™ŠJean made smores brownies I Admire Jema πŸ˜πŸ˜πŸ’―πŸ’― because she is the best baker in The United States and I want to be just like herπŸ˜πŸ˜πŸ’―πŸ’―I can not wait for my bakery shop

  11. RocksnRagsProduction says:

    Lol cuz im lazy, to save myself 10 minutes of whisking over a stove, id just use marshmallows and sorch that haha

  12. Natalie Chen says:

    Did she say she is Jenna?

  13. Aditi Gautam says:

    Can you make it the day before an occasion?

  14. Carlos Eaparza says:

    At what price would you sell this

  15. Mahfuzah Kosaini says:

    Can I change golden syrup to honey?

  16. Sept23 says:

    Hi, there! Love this. Question: What size eggs do you use for your 2 egg whites? For example: If you're using size Large eggs in the UK, I know that this would weigh approx 80g for 2 egg whites. In the US, where I am, 2 Large egg whites weigh about 60g. I feel that the difference in egg sizes (Sm, Med, Lg, XL; and esp between UK & US sizing) could make for a more stiff or runny meringue, considering there is 2 Tbsps of water being added. The answer to this would be so helpful. πŸ™‚ Thank you!

    Also — b/c I couldn't find the answer to this anywhere — what is the most commonly used egg size in UK recipes? Medium? Large? (In the US, it's Large, btw).

    Thank you so much! Loving your videos! πŸ˜€

  17. Ariana Therese says:

    Ahhhh these are sooo good 😣😣

  18. Elana Firdaus says:

    What can I do if I don't have a 'BLOWTORCH'? Should I use a lighter instead??? ^-^

  19. Naso P says:

    Can i make this a day befor?

  20. lorraine fenwick says:

    Hi I haven’t got a blow torch could I put it under a low grill instead…?.

  21. Nerissa Roxas says:

    Hi, what size is the pan?

  22. Nahla Hassan says:

    I am making that

  23. Ryan Zad says:

    Diabetes alert!

  24. Clara Di Lello says:

    I had this at the shop in soho, AMAZING

  25. My Kitchen by Irma says:

    That looks awesome 😍

  26. Ebony Waru says:

    We make this alot!

  27. Sabana Patel says:

    Hi Jemma
    The children and I made this dessert today. It turned out delicious!

  28. yumekai1 says:

    Wow this looks so delicious!!
    Is this marshmellow safe to eat if I don't blowtorch it or put it under the broiler? (I assume it is since it's whisked over a double boiler, but just checking). Thanks in advance!

  29. Tea Spanja says:

    I can't find or hear any information about the size she is using? Anyone knows? 😁

  30. Mathilda Behrens says:

    This recipe is awesome. However, it turned out to be way too much of the marshmallowy meringue, half as much would have easily been enough (unless you want it to make up 2/3 of the entire dessert lol). Thanks for the recipe and greetings from Germany πŸ˜ŠπŸ˜‰πŸ‘‹πŸ»

  31. Fire Star says:

    Im doing something for my mom but this is perfect thanks you’re the best

  32. Gulya Swift says:

    πŸ‘

  33. Hawa Bordi says:

    What tin size is used

  34. Mu Moo Lesmills Bodybalance A says:

    I like smores , delicious.I give you 100 star

  35. Loretta Miller says:

    I wish you would put North American measurements in also.

  36. Katherine Webb says:

    this was amazing! thank you so much for this recipe!
    quick question how much am I supposed to beat the marshmallow meringue icing, cause mine didn't stay in nice stiffs? should it stay in peaks when mixing it?

  37. Hugh mckeown says:

    My daughter was wondering if anyone could answer her question about the marshmallowy meringue icing thank you

  38. Anna Rose says:

    What size cake pan do you use?

  39. Angie Chung says:

    Hi Jemma! Will you please tell me what this brownie is like once it cools down?

  40. B l u e B e r r y's says:

    πŸ‘»πŸ‘»πŸ‘»πŸ‘»πŸ‘»πŸ‘»

  41. The Other Side says:

    I made this today and it was SO DELICIOUS!! Best thing I’ve ever eaten 🀀

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