Molly Cookie

S’mores Brownies

Feb 26, 2010 Chocolate, Desserts, Food Things

Last July I made a S’mores Cheesecake for Brian’s birthday. It was one of those desserts that had everyone raving for months afterwards. My mom still talks about it. It was a velvety smooth wonderful chocolate cheesecake with graham cracker crust and a marshmallow cream top. I’m going to make it again soon because I want you to see the recipe and see just how good it looks. It was wonderful.

So, my experience with S’mores desserts has been wonderful. When I saw this S’mores Brownies recipe on Joy the Baker’s website I thought they looked wonderful. Maybe I was reverting back to my feelings I had when I made the cheesecake and hoping they would be as amazing as that was. They were really easy to make, which was encouraging. When I got them out of the oven and cut into them I knew I wasn’t going to love them. They were cakey. Cakey brownies are one of my least favorite things. They are too much like chocolate cake, which I don’t like. I looked back at the recipe and saw the culprit. Baking powder. I didn’t realize it as I was making them, but if I had I probably would have left it out. When I think of brownies I think of gooey, sticky, wonderfulness that gets all over your fingers. These were more like cake. I am convinced, however, that the recipe is a good one and that they turned out perfect and that anyone who likes cakey brownies is going to think these are amazing. The graham cracker bits in the batter soften as it bakes to add a great flavor without an out-of-place crunch, and the marshmallow on top does make it taste more like a s’more than a brownie. So, if you love cakey brownies, here you go!

S’mores Brownies

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 6 ounces unsweetened chocolate, chopped
• 5 large eggs
• 1 1/4 cups dark brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 1 cup graham cracker, roughly crushed with your hands
• 12 big marshmallows **Molly Note: I cut these up and put small marshmallow bits on top, which expanded big enough to seem like whole marshmallows. I was afraid that the big marshmallow would overtake the brownie and leave a super-marshmallowy taste.

Directions

Preheat the oven to 350 degrees. Butter a 9×13 inch baking pan with 2-inch high sides. Combine the flour, baking powder, and salt in a small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar, and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30-40 minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes then slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.

Tags: bon appetit brownies, Bon Appetit dessert, brownie recipe, cake brownies, marshmallow brownies, S'mores, s'mores brownies, s'mores desserts