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If you’re a fan of S’mores and Fudgy brownies, you’re about to meet your new favourite summer dessert. These fudgy s’mores brownies with Nutella are the perfect mashup of campfire nostalgia and rich, bakery-style comfort. With a buttery digestive biscuit (if your in the UK) or a Graham cracker base (if you are in the US), swirls of Nutella in every bite, and a golden meringue topping that melts in your mouth, this bake is made to impress—whether you’re serving it warm straight from the tin or packing it up for a weekend treat.
Ingredients
Digestive biscuit or Graham cracker base
- 250g digestives biscuits
- 200g butter
Or
- 6-8 Graham crackers
Brownies
- 160g butter
- 170g dark chocolate (use dark chocolate between 50%-60% cocoa)
- 160g plain flour
- 40g cocoa powder
- 3 medium eggs
- 200g caster sugar
- 60g soft light brown sugar
- 1tbsp vanilla extract
- 1/4 tsp salt
- 10 tbsp Nutella
Meringue
- 3 egg whites
- 180g caster sugar
Instructions
Digestive biscuit base
- If you are not using Graham crackers, blitz the digestive biscuits in a food processor.
- Melt the butter in the microwave, then mix together with the digestive biscuit crumbs.
- Push the digestive biscuit crumbs into the bottom of a lined 8x8" brownie tin. Set aside.
Brownies
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
- Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
- Fold in the melted chocolate and butter mix with a spatula.
- Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
- Spread slightly less than half the brownie batter in the tin, use a spatula to make sure it's even.
- Spoon the 6 tablespoons of the Nutella on top of the brownie layer, leaving spaces in between.
- Cover with the remaining brownie mixture.
- Bake at 170c fan for 25 mins if you want the brownies to be fudgy. Or 30 mins if you do not want them to be slightly less fudgy.
- Set aside to cool completely.
Meringue
- Place the egg whites and caster sugar in a clean oil free bowl and place it over a pot of gently simmering water, creating a double boiler.
- Whisk the mixture occasionally until the sugar has fully dissolved and it feels hot to the touch.
- Remove from the heat, an whisk until you get glossy meringue with stiff peaks. (if you can hold the bowl over your head its ready)
Assemble
- Spread 4 tbsp of Nutella on top of the cooled brownies.
- Next spoon the meringue on top of the Nutella layer, then toast with kitchen torch.
Did You Make This Recipe?
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