Summer’s are made of the beach, hot sunny afternoons, outdoor activities, and evenings around the fire – making S’mores! It’s honestly one of my favorite treats. There is something about scorching a large marshmallow over an open fire and then squeezing it between graham crackers with a block of milk chocolate. It’s an gooey mess, but something that we can all love.
Now, fast forward to living in NYC and for many reasons, this treat just isn’t as practical as one would like. That brought me to a way to capture this great treat in an easy to bake, make at home version. This recipe combines a wonderful graham cracker crust, topped with a layer of brownies that gives you a truly fudgy layer (the middle literally oozes of chocolatey goodness). Once the brownie is baked, allow to cool and top with a layer of marshmallow cream (you can also top with a layer of mini marshmallows if you like).
Next comes the fire, in the form of a trusty kitchen torch (a new gift to myself). These are great for merengue and creme brûlée and of course that occasion when you want to toast some marshmallows! The result is simply divine and a great treat all summer long for picnics and family gatherings.
Hope you enjoy!
S’mores Brownies
Ingredients:
Graham Cracker Base
1 1/2 cups Graham Cracker Crumbs (about 9 whole graham crackers crushed)
1/4 cup packed brown sugar
1/2 tsp Crumble Spice
pinch of salt
7 tbsp unsalted butter, melted
Brownie Batter
1/2 cup unsalted butter, melted
1 tbsp Coconut Oil
1 1/8 cup Granulated Sugar
2 Extra-Large Eggs
2 tsp Pure Vanilla Extract
1/2 cup All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1/4 tsp Salt
Topping
Marshmallow Cream
Directions:
Preheat your oven to 350 degrees F and line an 8 inch by 8 inch square baking pan with parchment paper (you’ll want to do this so that the sides are lined with flaps extending about 1 inch beyond the top to easily lift out your brownies when done).
Next, in a medium mixing bowl, mix together your graham cracker crumbs, brown sugar, crumble spice, and salt and then thoroughly mix in the melted butter until your crumbs are evenly moistened. Pour this into your lined baking pan and spread evenly across the bottom and pack firmly down to form your graham cracker base.
Then you’ll prepare the brownie batter. Using the same mixing bowl (you can quickly wipe it out with a paper towel to save on dishes – or use a new bowl if you like), whip together the butter, coconut oil, and sugar until nice and fluffy. Add in the eggs and vanilla extract until well incorporated. Finally sift together the flour, cocoa powder and salt into the wet ingredients and stir until just combined. Pour this mixture into your baking pan on top of your graham cracker crust and bake for 20-25 minutes ur until the center of the brownies in the pan no longer jiggles and is just set to the touch. You can also test with a toothpick, but keep in mind the toothpick should come out dirty for fudge-textured brownies.
Remove from the oven and allow to cool to room temperature and then cover and place in the refrigerator until you are ready to serve. To serve, slather the top with marshmallow cream being sure to give it lots of texture and swirls for added interest. Grab your trusty kitchen torch and gently toast the top edges of the marshmallow topping. Remove from the pan and slice into 9 equal squares (or 18 smaller bite size squares for parties) and enjoy.
