This dessert starts with a buttery Biscoff base filled with a gooey, fudgy brownie. It’s topped with toasted marshmallows and crushed biscuits, capturing everything you love about the classic summertime treat.
Biscoff S’mores Chocolate Pie
The filling is made in one bowl with dark chocolate and cocoa powder for a rich chocolate flavor. Baked until just set, it’s so gooey it almost melts in your mouth. Topped with toasted marshmallows, this s’mores chocolate pie is egg-free and can be made dairy-free, making it an easy dessert perfect for sharing.
Biscoff S’mores Chocolate Pie
Servings 9
Ingredients
For the Filling:
- 5.3 oz 150g dark chocolate (at least 50% cocoa)
- 1 1/8 cups 140g all-purpose flour
- 1 cup 200g granulated sugar
- 1/4 cup 50g light brown sugar
- 1/2 cup 100g butter (dairy or dairy-free)
- 1/4 cup 50g Biscoff spread
- 1/2 cup 120g milk (dairy or dairy-free)
- 2/3 cup 60g dark cocoa powder
For the Base:
- 2 cups 300g Biscoff biscuits, finely ground
- 1/2 cup 115g butter, melted (dairy or dairy-free)
For the Topping:
- Marshmallows vegan or regular, toasted
- Crushed Biscoff biscuits
Instructions
- Preheat your oven to 350°F (180°C). Line and lightly grease a 7-inch (18cm) round springform pan with baking paper.
- Mix the melted butter into the crushed biscuits and press the mixture into the bottom of the pan. Chill in the fridge while you prepare the brownie.
- In a saucepan, melt the butter and sugar over low heat. Add the milk, then turn off the heat and add the chocolate and Biscoff spread, letting them melt. Stir until smooth and let cool.
- Sift the flour and cocoa powder into a large bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour the batter over the biscuit base and bake for 20 minutes, or until the top is set.
- Top with marshmallows and return to the oven for 5 minutes.
- Let cool for 15 minutes (or longer for a firmer filling).
- Toast the marshmallows with a kitchen torch and sprinkle with crushed biscuits before serving.