How to Make a Biscoff S'mores Brownie | Cupcake Jemma

[Music] hello and welcome to crumbs and doilies HQ and today I'm gonna show you how to make a pimped up version of one of our best-selling bakes the s'mores brownie but this one is gonna be a bisque off small brownie and the reason this has come about is because last month we did a behind-the-scenes video featuring three above best-selling fakes at the shops and the s'mores brownies featured and I got thinking how much I love that brownie and then I thought how could I make that even better and then the bisque off s'mores brownie was born so I'm gonna show you how to do it so we're gonna start by making a buttery biscuit base normally we would use digestive biscuits or something like graham crackers but how awesome would it be to use bits goth biscuits and if you're not familiar with those yet then for goodness sake get familiar because they are one of the tastiest biscuits ever but they're a caramelized slightly spicy biscuit and they are real tasty so I have 300 grams of biscuits which I've whizzed up to a fine crumb and I'm gonna mix that together with 90 grams of butter and four tablespoons of golden syrup which I've melted together and once that's really thoroughly mixed it should be a kind of wet sound consistency and then you can dump it into your tin I'm using a 10-inch square too in which I've greased and lined the baking parchment I'm just gonna dump it in and push it down to pack it tightly [Music] all right that is looking nice and packed though it is brownie batter time so I am going to melt my butter and my chocolate together over a bain-marie if you'd like to do it in a microwave that's absolutely fine but I have 165 grams each of butter unsalted and dark 70% cocoa chocolate and I'm just going to melt that Jenny over the battery that is melted so you want to take that off the heat because it will need to cool down before you add it to the rest of the brownie batter which I'm about to make now so starting with three large eggs and then whack in 330 grams of caster sugar and I'm using a balloon whisk and you want to beat that together for about five to eight minutes and so it's really pale and fluffy [Music] so while that's doing its thing you can get on with 15 your dry ingredients together so I have 120 grams of plain flour and 45 grams of cocoa powder not to be confused with drinking chocolate guys and then half a teaspoon each of baking powder and salt and then just shuffle that through the sieve all right my egg and my sugar are looking mighty pale so I reckon it's ready to plan it down right to the minimum speed or in this case and then I'm gonna pour in my melted chocolate and butter and when that is all mixed in you can then add your dry ingredients and pull it through if there is a little bit of dry ingredients not playing ball and not mixing in then you can always finish it off by hand and rather than kind of both beating it with the Machine I just do and then when it's ready you can just dump it straight on top of your pottery visco face and then once you have leveled off your brownie batter with a palette knife or your spatula things are about to get even more exciting because this cough not only is this muffin delicious biscuit it also comes with a spread which is so it's so delicious and also really useful for bathing we do tons of stuff with the here at Crompton toys but for this brownie I'm just going to dollop some borders of it and wiggle it through like marble when you're wiggling your bisque off through I'm using a little skewer like this but just be really careful not to hit the bottom and ruin your buttery biscuit base and churn it up into the rest of the brownie otherwise it's not gonna hold right and [Music] now you just need to bake this at 170 degrees C for between 18 to 22 minutes depending on whether you like it a little bit more fudgy or a little bit more cakey so my brownie is out I'm just gonna leave it to cool while I get on with making the topping which is Italian meringue if you don't want to make Italian meringue okay if you don't have the means to make it then you could just cheat by putting loads of marshmallows on top and blowtorching them or putting them under the grill but I think Italian meringue really does have the edge over marshmallows you're gonna need a few things I have a saucepan here with a sugar thermometer with Italian meringue it's really important to get the temperatures just right and you just can't get it so make sure you've got one of those I've also got a free-standing mixer with my balloon whisk if you don't have one of those you can do this with a handheld whisk but it's gonna take quite a long time and you might need some help pouring things in but for now I've got 480 grams of caster sugar and 150 milliliters of water just pour that all over the top and give it a little shuffle just to make sure that the water is absorbing into the sugar evenly you don't want to stir this or anything because it could crystallize and that could ruin everything but for now just put it onto a medium heat and get that bubbling until it reaches 110 degrees C all right that's 110 degrees C so now it's time to get the eggs on and I've got 180 grams of egg whites put them into my mixer and get it mixing on quite a high speed while this continues to heat up so this needs to get up to 120 degrees C meanwhile this should not get beyond soft peaks if it's too stiff it won't come out quite right so just keep an eye on both of them [Music] we're ready so this is 120 degrees C which obviously is very hot they'll be careful at this point and you want to call this very carefully into this mixture but be very careful not to hit the whisk to make sure you hit the side of the bowl instead as a couple of reasons you don't want to the whisk one is that it could spray out of the bowl and that could be very dangerous and the other is that it could also just spread it all around the bowl rather than getting it into the meringue which is what's not what you want all in now so then you just want to keep it going on a medium high speed still very hot indeed so it wants to keep going until it's completely cool to the touch in the bowl [Music] all right again this is looking perfecta Monday as you can see it is lovely and stiff and glossy so this is really good stuff because the sugars already cooked the eggs so it's safe to eat and if you're worried about that sort of thing but we're also gonna torch it and it does really kind of go like marshmallow and it's pretty tasty you can use on tons of stuff but for now I'm gonna just pop it all on to my lovely cool down.this go back [Music] once you've got it pretty much flat and all spread out all over nice and so evenly you can keep it really sort of flat if you want or you can do like a nice and the entirety wiggle like Dane did in the behind-the-scenes video I like to keep mine a little bit more irregular so I'm just gonna kind of wiggle it about and spread it in all the different directions [Music] now time for my favorite bit as you guys know the blowtorch is my favorite kitchen tool running technically it's probably not really a kitchen tool but it's my favorite anyway and I'm gonna torch the hacker that's good [Music] hmmm that's one of my favorite smells of all time smell it's burnt Italian meringue so there's a couple more things to do including getting this out of the tin and finishing it off so I'm gonna have a little Claire up and make sure my workstation is clean and tidy before I get on with that I'm back and this is definitely calling to me I don't know about you but this is already looking really good but there's a couple more things to do first of all just to make it extra bits coffee and extra attractive I'm going to drizzle on some warmed up bisque off spread if you wanted you could use just chocolate as well just to make it a chocolatey but I think this cough spread warm doctors [Music] and then lastly some broken up bits of biscuit this got biscuit okay so you didn't get the memo I mean you could go crazy right you could put way more stuff on it but I think it's just white as it is so now and I highly recommend keeping your blowtorch around for cutting this of course it can get very very sticky and that is it it's got smooth brownie I think I'll agree that was one of the most epic fakes that's ever happened and I really do hope you give it a go because it is so so delicious so if you do do it then please do take a picture put it on Instagram if you use the hashtag cupcake Gemma so that again because I just love seeing your all bakes when you make them and I will be back next week with a masterclass in how to stack tiered cakes so please check that out it's gonna be really really useful but for now I think I better just probably eat like this what do you reckon

Channel: CupcakeJemma

Views: 505,867

Keywords: Cupcake, cupcakes, cupcake Jemma, jemma wilson, gemma, cupcake gemma, cake, cakes, bake, bakes, baking, crumbs and doilies, london bakery, professional baker, how to make, recipe, home made, sponge, vanilla, buttercream, chocolate, layer cake, #cupcakejemma, #cupcakejemmabakes, hack, tuesday tips, tips, baking tips, C&D, biscoff, s'more, s'mores, brownie, buttery biscuit base, italian meringue, torched, blow torch

Id: xaUneNRD1YY

Length: 12min 6sec (726 seconds)

Published: Thu Mar 28 2019