Chocolate brownie smore's

July 5, 2017

Greetings Fellow Confectionaires!


As the social media powers that be would have it, my various feeds have been inundated with a variation of Smore's, and truth be told... I read that as an open invitation to add my bit to the mix.


This open invitation, coupled with a surprising chocolate craving (as you know, my attitude to chocolate is, for the most part, blasé), culminated in drops of Brownie S'more heaven!  Believe it or not, it gets better... Yup! These brownie badboys  are flourless, which means they are lighter and more moist than your average Joe-Brownie. 


The recipe is quite simply and literally a mengelmoes of chocolate, butter, sugar and eggs melted together to make a thick, creamy chocolate mess - aaaaahh... bliss! Unable to source mini-marshmallows, I improvised by cutting up some normal marshmallows, sprinkled a layer on top and used my blow torch to lightly crisp the top - do try this at home, with caution, of course!


You will, without question, be harangued by the words "Please (Sir), may I have S'more?"




  • 200g dark chocolate (I used Lindt)

  • 200g butter

  • 2 teaspoons almond extract

  • 150g caster sugar

  • 2 eggs, beaten

  • 100g ground almonds

  • 100g chopped hazelnuts



  • Preheat your oven to 180 degrees C. 

  • Melt the chocolate and butter on a slow heat and continue stirring. 

  • Take the pan off the heat, add the sugar and almond extract.

  • Once it is cooled a little, add the eggs, almond flour and nuts. 

  • Mix well to combine, then put into a square dish and let it bake for about 25-30 minutes. The top will crack and the inside will be soft and gooey, so let it stand before digging in to set. 


Bon apetit!











Share on Facebook
Share on Twitter
Please reload