S'MORES BROWNIES

GIMME GIMME S’MORE. GIMME GIMME S’MORE. No, really, please sir, I’d like s’more.

Who ever passed up a s’mores brownie? I pity the fool. I mean, these are seriously insane! The brownie layer is thick and ooey gooey. Then there’s the graham cracker crumble base which gives the perfect amount of texture. And, well, the marshmallow top is just the right amount of sticky and sweet. I strongly advise making these when you have people to share them with—it’s taking every part of me not to eat every single one.

Click here to see my behind-the-scenes video of me making these S’mores Brownies.

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S'MORES BROWNIES

Yield: 9 Brownies

Author: Michelle Williams

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

FOR THE GRAHAM CRACKER BASE

• Graham Crackers (9—aka 1 package, finely ground)
• Unsalted Butter (3 tablespoons, melted)
• Butter Spray (for greasing your baking dish)

FOR THE BROWNIES

• Unsalted Butter (1 1/2 sicks aka 12 tbsp, cut into tbsps sized pieces)
• Semi-Sweet Chocolate Bar (4oz, roughly chopped)
• White Sugar (2 cups)
• Eggs (3, room temperature)
• Madagascar Bourbon Vanilla Extract (1 tbsp)
• All-Purpose Flour (1 1/4 cup)
• 100% Cocoa Powder (1 cup)
• Salt (pinch)

FOR THE MARSHMALLOW TOPPING

• Mini Marshmallows (roughly 5 ounces)

KITCHEN ITEMS

• Food Processor (just to crumble your graham crackers. If you don't have one, you can evenly mash them with a mallet)
• Medium Mixing Bowl
• Rubber Spatula
• 8x8 Inch Baking Dish
• Parchment Paper (enough to line your baking dish with overhang to ultimately help you pull it out)
• Large Mixing Bowls (2)
• Sauce Pan
• Medium Mixing Bowl (it should be the size that sits hovering when placed in your sauce pan)
• Whisk

Instructions

TO MAKE YOUR GRAHAM CRACKER BASE

1. Line your baking dish with parchment paper so that it comes out of the pan as an overlap.
2. Grease your entire baking dish, parchment paper and all, with your butter spray.
3. Set it aside.
4. Put your graham cracker crumbs into your medium mixing bowl.
5. Pour your melted butter over them and use your rubber spatula to mix it all together until you can press into it with your fingers into it and it both sticks together and leaves a solid fingerprint. If your crumble is too loose, add a little more melted butter.
6. Scoop your graham cracker mixture into your baking dish and spread it into an even layer that covers the entire bottom of it.
7. Refrigerate while you make your brownie batter.

TO MAKE YOUR BROWNIE BATTER

1. Preheat your oven to 350º.
2. In your medium mixing bowl, whisk together your flour, cocoa, and salt. Set aside for now.
3. Over moderately high heat, fill your saucepan with roughly an inch of water. Place your one of your metal mixing bowls so that it sits with its base partially in of the saucepan.
4. Add your chopped chocolate bar and butter and then use your rubber spatula to consistently move them around until you have a smooth chocolaty liquid.
5. Little by little whisk in your sugar until it’s fully incorporated. Then, remove your bowl from the heat and carefully not to burn yourself, pour it into your second large mixing bowl. This keeps it from absorbing more heat and cooking the eggs in the next step.
6. One by one, whisk in your eggs until they are fully incorporated.
7. Whisk in your vanilla.
8. Little by little, whisk your dry cocoa flour mixture into your wet chocolate mixture until you have one even mixture.
9. Pour your brownie batter over your graham cracker layer in your baking dish. Use your spatula to spread it so that you have an even brownie layer.

TO BAKE YOUR BROWNIES

1. Bake for 20 minutes. They won’t be fully done yet, don’t worry, you’re right on track!
2. Sprinkle, or methodically place, marshmallows in a single layer on top of your brownies.
3. Bake until you can stick a toothpick through your marshmallows and into your brownie layer and not have liquidy batter come out (it should be gooey crumbs)—about 10 minutes.
4. Your marshmallows should have a golden tone to them. If you want them to be more golden, broil them for 30 seconds at a time until you have your desired color.
5. If you have the time, let them cool to room temperature before taking them out of the pan—about 30 minutes. This will help them keep shape better.
6. Pull up on your parchment paper to help get your brownies out of the baking dish, remove the parchment paper, and place your brownies on your cutting board.
7. Cut into thirds both vertically and horizontally to get 9 brownie squares.
8. Eat and thoroughly enjoy!

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