This brownie recipe is the most indulgent of all the indulgent brownie recipes. I honestly couldn’t even finish a whole brownie because it was so ridiculously decadently rich. But those few bites…heavenly.
I love s’mores. I grew up going to an all girls summer camp every summer where nights ended with campfires and s’mores or doughboys (basically dough, cinnamon and sugar). And I was always a s’more girl. If it wasn’t for the whole “fire hazard” on the terrace thing I would definitely be serving s’mores at my mountain wedding.
Last year, I made a s’more pie. And it was good and pretty simple, but it wasn’t mind blowing. These brownies entail a few steps, but the effort is worth it. Be prepared to share – I promise you can’t eat these all on your own.
You can skip the ganache layer if you’re hesitant about the richness, but I like the depth that it adds.
S’more Brownies
Graham Cracker Crust
2 cups graham cracker crumbs (15 cracker sheets)
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Brownie
4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
Chocolate Ganache
3 oz semi sweet chocolate
1/3 cup heavy cream
1 TBS unsalted butter
Toasted Marshmallow Topping
You have a couple options here. You can use miniature marshmallows, one jar of fluff marshmallow spread, or giant marshmallows lined up and packed in tightly.
Directions:
Preheat the oven to 350°. Grease a 13×9 (thinner brownies) or 8×8 (thicker brownies) pan. Make the graham cracker crust by combining the graham crumbs, sugar, and butter in a large bowl. Press the crumb mixture firmly into the bottom of the pan – creating an even 1/4″ thick crust. Put the crust in the oven for around 4-5 minutes. Remove pan from oven to add brownie batter (obviously).
Place the chocolate and the butter in a large bowl. Microwave for 2 minutes on high heat, until the butter is melted. Stir until the chocolate is completely melted. Stir in the sugar. Mix well. Add the eggs and vanilla and beat until well combined, about 1 minute. Blend in the flour, mixing until just combined. Scrape down the sides of the bowl and give it one final stir.
Pour the brownie batter over the crust in the pan and spread evenly to the sides.
Bake for 30-35 minutes (5-10 minutes more if you’re using the 8×8 pan), or until a toothpick inserted into the center comes out with only a few fudgy crumbs. The top should be shiny. Let the brownies cool completely on a wire rack, about 1 hour.
While the brownies are cooking, create your chocolate ganache.
Melt the chopped chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of simmering water (or you can heat in a microwave safe bowl at 30 second increments). Remove from heat and let cool to room temperature and then spread the ganache over the brownies.
Lastly, turn on your oven’s broiler. Spread the marshmallows over the cooled brownies. Broil for 1-2 minutes, or until the marshmallows begin to brown. Watch them carefully because once they begin to brown, they can burn very quickly. Let the pan cool. The devour.
