Ultimate S’mores Brownie

IMG_0184

I have been craving brownies for goodness knows how long. It’s been probably a month or so? Now when I finally had a chance to make them, I decided, why go classic when you can go ultimate with s’mores brownies?! After all, it is summer and camping season and even though California no longer allows fire pits in fear of forrest fires due to the drought, s’mores SCREAM summer! It’s no secret that I’m a huge fan of the graham cracker-chocolate-marshmallow combination; I’ve made s’mores cupcakes, s’mores cake, chocolate chip s’mores cookies, and so it was about time to make them into brownies. I used the same graham cracker recipe that I use for my cheesecakes and pudding pies and the same homemade marshmallow recipe. The only thing new is the brownie batter, which I have changed from my previous Classic Brownies. I decided to change this recipe because I wanted my brownie to be gooey-er in texture to go with the whole s’mores theme.

DSC_0898

First, you want to melt the butter and chocolate over a double boiler.

IMG_0172

While that’s going, whisk together the eggs, sugar, and vanilla in a separate bowl and set aside.

DSC_0900

Once the chocolate and butter has all melted to form this silky texture, remove from heat and set aside to slightly cool.

IMG_0173

As it is cooling, prepare your graham cracker crust and bake until the top is golden brown.

DSC_0904

Now while the graham crackers are baking and the chocolate has slightly cooled, whisk together the egg mixture with the chocolate mixture.

IMG_0174

I didn’t realize how much batter I would be making! Should have used a larger bowl….

IMG_0175

Next, sift in the dry ingredients and fold it together until just incorporated!

IMG_0176

Lumps are okay!!

IMG_0177

Pour into your baked graham cracker crust and bake until an inserted toothpick comes out clean.

IMG_0178

As that is baking, make the marshmallows. Details of this can be found on a video in my post on S’mores Cookies.

IMG_0179

What was supposed to be a 30 minute bake turned into 1 hr 20 minutes. Can you see all the times I tested it for completion? I didn’t worry about the holes since I was going to cover it with my marshmallows anyways.

IMG_0180

Pour on the marshmallow fluff and allow it to set for about 20 minutes in the refrigerator. Then, set it in the oven under a broiler for it to turn golden brown. Make sure you watch it at all times as it will quickly burn!

IMG_0186

Take a sharp knife and cut large squares of this glorious s’mores brownies! I mean, LOOK AT IT! Oober gooey, oober chocolatey, and oober delish. Craving definitely satisfied!

IMG_0183

Ultimate S’mores Brownies

makes 12 large brownie squares

Butter and flour a 9X13 inch pan. Line the bottom with parchment paper, set aside.

Graham Cracker crust:

18 full graham cracker sheets

1/3 c sugar

3/4 c melted butter

Preheat oven to 375 degrees. Place graham crackers into a large gallon freezer ziplock bag. Finely grind and crush them with a rolling pin until almost powder consistency. Add sugar and melted butter and toss around in sealed bag until fully incorporated. Pour out into prepared pan and using the bottom of a measuring cup, firmly press the mixture into the bottom of the pan, creating an even layer. Bake for 12-15 minutes until it is golden brown and toasted.

Brownie:

recipe adapted from, From the Kitchen Table

***The conversion from metric grams to US cups are the closest approximation. If possible, use the metric gram unit for more precision**

375 g (1 1/2 c + 3 Tbsp) unsalted butter

345 g (1 3/4 c) semisweet chocolate

500 g (2 1/3 c) sugar

60 g (1/2 c) Unsweetened cocoa powder

6 large eggs

1 Tbsp vanilla extract

225 g (1 1/2 c + 2 Tbsp) flour

1 tsp salt

Melt the butter and the chocolate in a bowl over a pan of boiling water, this melts the chocolate and butter slowly to ensure it stays smooth. When the chocolate and butter is completely melted take it off the heat and put to the side to cool a little

Put the sugar in a separate bowl and beat together with the eggs and the vanilla extract. Slowly mix in the melted chocolate and butter.

Sift in the flour, cocoa and salt and then fold together until just incorporated.

Pour into the prepared baking tin and spread it into an even layer.

Bake for 1 hr to 1 hr 20 minutes until the surface is flaky and cracked. Leave to cool before adding the marshmallow.

Marshmallow Fluff 

1/4 cup water

1/4 cup light corn syrup

3/4 cup sugar

2 teaspoons powdered gelatin

2 tablespoons cold water

2 egg whites, room temp

1/4 teaspoon pure vanilla extract

Combine the water, corn syrup, and sugar in a saucepan. Bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and slowly pour the syrup as the whites continue to beat. Add the vanilla and continue whipping until it has thickened.

**Tip: To see if the sugar syrup has reached a soft ball stage, fill a ramekin or small tea cup with room temperature water. Take a small spoonful of the syrup and drizzle some in. With your finger, you should be able to pick up and form a small, soft, malleable sugar ball in the water. If it dissolves into the water, it is still too soft. If the ball formed is not malleable and too rock solid, it has become a “hard ball” stage and cannot be used.

Spread onto the slightly cooked brownie, then allow it to set for 10-20 minutes. Place it under a broiler in the oven and allow it to brown on the top. Make sure to keep watch as it can easily burn!

10 thoughts on “Ultimate S’mores Brownie

  1. Can you add cup/tbsp/tsp measurements for the brownie recipe section? I see you have used that type of measurement for the other sections. I know baking enthusiasts swear by weights for ingredients, but it’s not usable for those of us without scales. And I’d love to try this recipe! Thanks–

    • Thank you for the suggestion, I’ve just added it in the italicized! I’ve converted them to the closest approximation I could. If possible, use the metric (grams) but the US measurements should be able to work just fine as well! Best of luck! :D

  2. Pingback: Carrot Cake | Blessings + Good Food

  3. Pingback: 10 Recipes That Take S'mores to the Next Level | The Sunday Chapter

  4. do we use Semisweet Chocolate or Dark Chocolate? Ingredients you say SC but in directions DC. For the Cocoa Powder we use Natural Unsweetened or Special Dark? thank you

Leave a Reply

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