Originally I had a post ready to go for today. It was long winded about how I haven’t blogged in almost two months and how I’ve been crazy busy lately. Maybe you’ll hear about my day-to-day schedule some other time, but for now, I have to tell you about these brownies. This is a food blog after all, not my personal diary, right? Right? Because sometimes I get confused.
I’ve been dying to make s’more cupcakes for a while now. Cupcakes with graham cracker crust, a cake base, frosted with whipped marshmallow, and then toasted until just golden on top. Sound pretty heavenly if you ask me. They also seem like a ton of work if you ask me. So, I did what any baker would do (I think?) – I made them into brownies.
Although they did take a bit more time than regular brownies because you have to bake the crust first, then the brownie part, and then toast the marshmallows, they were SO worth it. Plus, I didn’t have to take out my electric mixer, so naturally it was a good recipe. S’mores are such a delicious and classic treat, but trust me on this one, they’re even better as a brownie. Getting all the flavors of graham crackers and chocolatey brownie and soft, gooey marshmallows in one makes ever bite worth every calorie. If you’re willing to go the extra mile and you enjoy making your life just a touch more difficult than it should be, you have to make these.
S’more Brownies from RecipeGirl
Crust: 7 Tablespoons unsalted butter, melted 1 1/2 cups graham cracker crumbs (8 or 9 whole graham crackers) 2 Tablespoons granulated sugar pinch of salt
Brownie: 8 Tablespoons (1 stick) unsalted butter 4 ounces unsweetened chocolate, chopped 1 cup packed light brown sugar 3/4 cup granulated sugar 1 1/2 teaspoons vanilla extract 1/2 teaspoon salt 4 large eggs 1 cup all-purpose flour
Topping: 1 cup semi-sweet chocolate chunks or chips 3 to 4 cups mini marshmallows about 1/4 cup of graham cracker crumbs (1 whole cracker, crumbled
1. Preheat oven to 325 degrees F. Line 8×8-inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9×9-inch pan, but baking time might need slight decrease and your end result will be a thinner brownie).
2. Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.
3. Prepare the brownie: Place butter and chocolate in microwave-safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (you don’t want to overbake the brownie- a little gooey inside is good).
4. Remove pan from oven. Turn up heat on the oven to broil. Sprinkle chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top.
5. Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty.
6. Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. Cut brownies into 12 squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.