#ad mini eclair s’mores brownies with @Delizza Patisserie mini eclairs as a “crust”. it was the best s’mores brownie i’ve had yet!! recipe: eclairs: 25 delizza mini eclairs line an 8x8-inch baking pan with parchment paper. arrange the frozen eclairs in a single layer on the bottom of the pan. brownie: 1 cup granulated sugar (200g) ½ cup packed brown sugar (100g) ½ cup melted butter, very warm but not hot (113g) ⅓ cup neutral oil (55g) 2 large eggs + 1 egg yolk 1 tsp vanilla extract (4g) ¾ cup all-purpose flour (95g) ½ cup unsweetened cocoa powder (50g) ½ tsp instant espresso powder ½ tsp salt (3g) chocolate chips, measured with your heart for the brownie batter, whisk the warm melted butter and both sugars together until combined. add the oil and mix again, then whisk in the eggs, egg yolk and vanilla until smooth. sift in the flour, cocoa powder, espresso powder and salt, then fold gently until just combined. fold in the chocolate, being careful not to overmix. pour the brownie batter over the eclairs and spread it into an even layer. bake at 350°F for about 35–40 minutes, or until the edges look set and slightly pulled away from the pan and the center is set but still a little fudgy. a toothpick inserted into the brownie portion should come out with a few moist crumbs, but not wet batter. topping: marshmallows after you take the brownies out cover the brownies with marshmallows, then return the pan to the oven for about 3–5 minutes, just until the marshmallows are soft and puffy. switch the oven to broil and broil for 30 seconds to 2 minutes, watching closely, until the marshmallows are golden brown and toasted. enjoyyy!! #smores #brownies #fudgybrownies #Recipe — @sugarspiceddreams TikTok