I was trying to trace back what gave me the inspiration for these S’mores Brownies. I’m sure other people have made these before, but last week when I was feeding Cooper graham crackers I was suddenly like: S’MORES BROWNIES. Must. Make. So I made them last week, but something was a little off, so I re-made them this week. All the while thinking about S’mores and what they bring to mind.
Some of my favorite memories from childhood come from Indian Princesses, now with the more culturally sensitive name Adventure Guides. It was a Daddy-daughter thing with monthly meetings and camping trips several times a year. Our camping trips always had a crackling fire at night that I stoked into flame again in the morning from embers that covered me in ash, earning me the name Princess Dirtball. I once had my eyebrow burned off by a fellow princess who thought it might be fun to swing a flaming branch around. I’m sure glad it grew back. (Only so I could later pluck it into oblivion…but that’s another story.) I learned to fish on those trips and developed a love for hot dogs blackened over a fire along with S’mores. I like my marshmallows lightly browned, but I’m also impatient, so mostly I ended up burning the heck out of them and then sticking them between graham crackers with a double dose of chocolate. So. Good.
You can use any basic brownie mix or favorite brownie recipe (I use one inspired by the Better Homes and Gardens classic) on top of a graham cracker crust. For an extra dose of chocolate, let chocolate chips melt and spread them on the brownies, then top with marshmallows and stick them in the broiler (while carefully watching) until they just begin to brown. I have a penchant for burning things on broil, so I made myself sit and watch in order to avoid blackened marshmallows like my childhood S’mores. They are insanely (perhaps illegally) rich and amazing. Sticky, gooey, delicious. And honestly very simple to make. A great twist on a classic brownie, these will have you going back for seconds. And possibly thirds. You should probably not make them unless you have a party to go to or something to celebrate with friends. I’m not saying you’ll eat the whole pan…but I’m not saying you WON’T eat the whole pan. (I’m also not saying if I ate these before, rather than after, dinner.)
- 1 bag semi-sweet chocolate chips
- 1/2 bag mini marshmallows
- 1/2 box graham crackers
- 3 sticks butter
- 4 ounces unsweetened baking chocolate
- 2 tsp vanilla extract
- 2 cups sugar
- 1 1/2 cups flour
- 4 eggs
- For the crust, melt 1 stick butter. Crush graham crackers in food processor or in a sealed plastic bag until they are a fine crumb. Mix the two together in a bowl and and press into a greased 9x12 rectangular pan. For easy removal, line the pan with foil before greasing.
- Heat oven to 350. In a small saucepan, melt 2 sticks of butter (1 cup) and add the unsweetened baking chocolate. Heat over medium to low, stirring constantly so the chocolate won't burn. Turn off heat as the chocolate has almost melted into the butter. Remove from stove. Add the vanilla and sugar and stir to incorporate. Add the eggs, making sure the mixture has cooled some so they won't scramble. Stir in the flour and then spread gently over the graham cracker crust.
- Bake 20-30 minutes until just set. Remove from oven and pour chocolate chips over top. Let them begin to melt, then spread them out with a spoon over the top. Sprinkle with marshmallows and put back in the oven. Turn the oven to broil and watch carefully for 1-2 minutes until the marshmallows slightly brown.
- These taste amazing warm, but are less sticky when they have cooled a bit. If you can't wait for them to cool before eating, you can run your knife under warm water before cutting and as you cut when they get sticky.
Messy, but delicious. Who cares about sticky fingers, right? Not I, and hopefully not you! What memories do S’mores evoke for you?