S'MORES CHOCOLATE BROWNIE & MARSHMALLOW COOKIE CUP VOLCANOES
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Step 1: COOKIE DOUGH
113g / 1/2 Cup Unsalted Butter
66g 1/3 Cup Light Brown Sugar
75g / 1/3 Cup Caster Sugar
1 Large Egg
2tsp Vanilla Extract
175g / 1 & 3/4 Cups Digestive Biscuits
166g / 1 & 1/3 Cups Plain Flour
Beat the butter and sugars together until light and fluffy. Add the egg to the mixture and beat until incorporated. Using a rolling pin, place the digestive biscuits in a zip lock food bag and bash until you have fine crumbs. Add the biscuit crumbs to the mixture along with the salt and cinnamon. Use a spatula to fold the ingredients into the mixture. Finish by adding the flour and gently folding together. Use your hands to bring the dough together and wrap in plastic wrap to chill for 1-2 hours. Divide the dough and place into mini baking pans. Trim of the excess dough and prick the base and sides with a fork to allow air to escape while baking. Place the cookie cups in the freezer for 30 minutes before baking at 180 degrees C / 356 degrees F for 10 to 12 minutes. Leave to cool slightly before removing from the pans.
Step 2: TRIPLE CHOCOLATE FUDGE BROWNIE
185g / 3/4 Cup Unsalted Butter
200g / 1 & 2.3 Cups Milk Chocolate
200g / 1 Cup Caster Sugar
3 Large Eggs
93g / 3/4 Cup Plain Flour
40g / 1/3 Cup Cocoa Powder
120g / 1 Cup (Any Combination of Milk, White & Dark Chocolate)
Pinch of Salt
Boil some water in a saucepan and place a bowl on top (It's important to make sure the water is not touching the bowl). Add the milk chocolate and butter to the bowl and stir continuously until the chocolate and butter have melted. Remove from the heat and add the sugar. It's important to allow the mixture to slightly cool at this point. Once cooled, add in your eggs one at a time and whisk together. Sift in all the dry ingredients and stir the batter until everything is combined. Finish by chopping up the remaining chocolate and gently folding into the mixture. Place the batter into a square tin and bake at 160 degrees celsius (320 fahrenheit) for 25-30 minutes.
Step 3: MARSHMALLOW FLUFF
300g / 1 Cup Corn Syrup / Golden Syrup
2 Egg Whites
2tsp Lemon Juice
125g / 1 Cup Icing Sugar
1tbsp Vanilla Extract
Add the egg whites, syrup, salt and lemon juice to a stand mixer and beat on a high speed for 5 minutes or until the egg whites have doubled in volume.A dd the icing sugar and beat for another 2 minutes. Finally add in the vanilla extract and beat for another minute.
Step 4: CREATE YOUR VOLCANO
Use c cookie cutter to cut our circles the same size as the base of your cookie cups. Next, cut a circle out of the middle of each of the brownies and place inside the cooke cups. Pipe the marshmallow filling inside the holes and let drizzle over the sides. Drizzle some melted chocolate on top following the path of the marshmallow .Finish by sprinkling on some crumbs left over from the brownie scraps.