Has anyone ever though of this before? Am I late to the party? Or am I the party? All valid questions, and none of which I know the answer to. All I know is that since the idea of taking everything I loves about S’mores and slamming them into a brownie popped into my head I haven’t been able to get the idea of creating a batch of S’mores Brownies out of it.
S’mores for me will alway equate to summers on the coast of Maine. My grandparents built a cottage right on the water in the 1960’s, and my family has used it ever since. There is a fire pit out back, and every summer when we were kids we would roast marshmallows in the fire pit. My cousin Dave always flame-broiled his; my sister always took great care to brown hers evenly. I inevitably caught mine on fire by accident and then furiously blew them out hoping that I could somehow ‘save’ my cooking endeavor (pro tip: Once you burn a marshmallow, it’s burned).
Today is definitely not a summer day here in Boston. We’re bracing for a good old-fashioned Nor’easter. And that means a snow day. And a snow day is the perfect day to make a batch of over-the-top brownies that slam you right back into childhood. No walnuts, no raspberry swirls worked into the batter, no wine (yes, wine brownies are apparently a thing now). We’re going for graham crackers, chocolate, and marshmallow here.
So, how do we go about getting all the goodness of a S’mores into a S’mores Brownie? We’re going to start with a graham cracker base — very much like a cheesecake — but we’re going to fortify it with just a bit of flour because unlike a cheesecake we want to make sure it really holds together. We’re going to take everything I learned creating the base for my Prohibition Brownies and layer on a perhaps-too-decadent chocolate brownie. And then we’re going to cheat a bit and cover them with a layer of marshmallow fluff. Yes, we could make an Italian Meringue and spread it over the top and that would be incredibly successful, but today I needed a little cheat, so fluff it is.
So come on New England, bring on that snow. I’ve got my coffee and my brownies ready, and the couch is calling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9 substantial brownies 1x
- Category: Dessert
- Cuisine: American
No walnuts, no raspberry swirls worked into the batter, no wine (yes, wine brownies are apparently a thing now). We’re going for graham crackers, chocolate, and marshmallow here.
for the graham cracker crust:
- 8 graham crackers (115 grams)
- 6 tablespoons unsalted butter (90 grams)
- 1 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- pinch of salt
for the brownies:
- 1 bar (4oz) unsweetened chocolate (133 grams)
- 8 tablespoons unsalted butter (115 grams)
- 3/4 cup all-purpose flour (105 grams)
- 1/4 cup cocoa powder (21 grams)
- 1 teaspoon espresso powder (2 grams)
- 1/4 teaspoon table salt (1.5 grams)
- 3 large eggs (150 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup packed brown sugar (107 grams)
for the topping:
- about 1 cup of marshmallow fluff
- or 1 recipe Italian Meringue
- Preheat your oven to 325°F (165°C). Make a parchment sling and line an 8×8-inch (20×20-centimeter) baking dish with it.
- Pulse your graham crackers in a food processor until you have fine crumbs. Alternatively you can crush them in a plastic bag, but the result will be more… rustic. Melt 6 tablespoons of butter and set aside to cool just a bit. Combine your graham cracker crumbs, tablespoon of sugar, 2 tablespoons of flour and pinch of salt in a small mixing bowl. Pour in your melted butter and stir to combine. Transfer this to your baking dish and press into an even layer. Bake for about 15 minutes, just until it has set. Remove from the oven and let cool a bit.
- Combine the flour, cocoa powder, espresso powder and salt in a small bowl. Make sure to break up any small clumps of flour of cocoa powder. If you go at this too aggressively you’ll wind up with a chocolate cloud in your house. Don’t say I didn’t warn you.
- Melt the unsweetened chocolate and butter together in a small pan over low heat, stirring constantly so that you do not burn the chocolate. Remove pan from heat and cover to keep warm.
- Beat the eggs and both sugars together by hand. Add in the melted chocolate and butter mixture and stir to combine. Stir in your flour mixture. Pour into your baking dish and bake for 30-40 minutes.
- Brownies are done when a toothpick inserted in the middle comes out with wet crumbs but no wet batter attached / an instant-read thermometer reads 200°F (400°C).
- Dollop about a cup of marshmallow fluff onto the top of the hot brownies and let it sit for a minute until it becomes spreadable. Spread over brownies and then allow brownies to cool completely in the pan.
- Brown the top of the marshmallow with a kitchen blow torch, butane lighter, or the broiler in your oven. Just don’t set the parchment paper on fire, as I did. I’m not kidding, fold the parchment under the pan so you don’t set it on fire.
- Remove the brownies with the parchment sling and place them on a cutting board. Cut into nine squares with a chef’s knife dipped in hot water and wiped clean and dry after every cut. Serve immediately.
Keywords: brownies, chocolate, s’mores, marshmallow