S’Mores Brownies

I have a confession to make: I didn’t know today was National S’Mores Day until my mom texted me about it (thanks Mom!). But, I’ve been on a s’more-inspired baking kick recently, so I already had the perfect recipe ready to share and commemorate this very special “holiday.”

S’Mores have long been one of my favorite treats. I have fond memories of sitting around the beach fire pits near my high school, making s’more after s’more and memory after memory. My friends and I would play around with the ratio of graham-to-marshmallow-to-chocolate, stacking layer after layer to see how high we could go.

IMG_0525

In recent years, I’ve experimented a lot with s’more-inspired baked goods. Last year I whipped up some S’Mores Cupcakes with Marshmallow Crispies. The year before that, it was these wonderful S’More Cookie Bars. This year I decided to try more than 1 over the course of “S’More Season” – so the brownies you’ll see today are only the first in a series! If you want a sneak peek of other S’Mores treats that may show up on the blog, check out the Pinterest board where I store all my S’Mores-inspired ideas.

IMG_0519

We ate these in a park. It was glorious.

Now: about these brownies. There is a graham cracker layer all the way at the bottom, pre-baked a bit to get it nice and firmed up. You cover the cracker layer with a rich, brownie layer that bakes up into delicious, rich brownies. And then you sprinkle a generous topping of mini marshmallows, graham cracker bits and chocolate pieces on top to create a “s’more” effect in every single bite. I made these for a friend’s going away party and subbed in dark chocolate everywhere possible, since that’s her favorite type of chocolate. Since we ate these outside, the chocolate on top melted a little – which ended up being an awesome touch and amplified the “s’mores” effect.

These brownies are rich, and the recipe makes a full 9×13 pan so these are great for a party. Make sure to allow time for this recipe’s phased baking process: you’ll throw the pan into the oven 3 separate times at different points in the recipe.

S’Mores Brownies

Original recipe: Chef in Training. I’ve made some modifications and added my own commentary. 

Yield: ~20 brownies

Suggested equipment: Mixer 

Total Time: ~1 hour

Cook Time: ~35 minutes 

Ingredients

Crust 

  • 1½ cups graham cracker crumbs (I put my graham crackers in a plastic bag and smashed them until I had crumbs. You could also use a food processor)
  • 1/3 cup sugar
  • 6 tbsp butter, melted

Brownies 

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1½ teaspoon vanilla
  • ½ cup dark cocoa (You can sub in another kind if you’d prefer but I loved the rich chocolate flavor from the dark cocoa. I used Hershey’s Special Dark)
  • 1⅓ cups flour
  • ½ tsp salt

Topping 

  • Roughly 1½ cups mini marshmallows (you’ll want to eyeball it for the right ratio)
  • 3.5 graham crackers, broken into bite-sized pieces
  • 4 dark chocolate bars, broken into bite-sized pieces (you can swap in another type of chocolate, of course)

Step by Step Directions

Make your crust (use the crust ingredient list) 

  1. Pre-heat your oven to 375F.
  2. Line a 9×13 pan with parchment paper and spray with non-stick spray.
  3. Combine graham crumbs, sugar and melted butter in a medium bowl and use a spoon to combine them together.
  4. Press the mixture into your pan and make sure it is evenly spread out.
  5. Bake for 7 minutes, then remove the pan from the oven and set aside.
  6. Reduce your oven to 350F for the next steps.

Make your brownies (use the brownie ingredient list)  

  1. Cream butter and sugar together.
  2. Add your eggs and vanilla, and mix until it is well-combined.
  3. Add in the cocoa, flour and salt. Use a spoon to stir the mixture together until it is completely mixed.
  4. Pour your brownie batter over the graham cracker crust.
  5. Bake at 350F for about 15 minutes, then remove from the oven. The brownies won’t be fully set yet so don’t worry!

Add your topping (use the topping ingredient list) 

  1. Sprinkle your topping ingredients evenly over the semi-baked brownie. You’ll want to eyeball to get the perfect ratio of marshmallows, chocolate and graham crackers.
  2. Bake the pan again for roughly 10-15 more minutes. Keep an eye on your brownies to know when they’re done; mine took the full 15 minutes. The brownies are done when a toothpick comes out clean with a couple crumbs. Make sure you’re sticking the pick into the brownies themselves and not getting melty chocolate on the toothpick – that can lead you astray!

Eat warm if you want melty chocolate on top; cool if you prefer little chunks of chocolate to bite into. These kept nicely for 2 days beyond the bake date. Make sure to store them in an airtight container if you want to keep them around.

 

Advertisements

4 thoughts on “S’Mores Brownies

  1. Pingback: Marshmallow-Stuffed S’Mores Cookies | sugarsmith

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s