Smores Brownies: A Delightfully Gooey TreatElizabeth Stark
I have a confession to make. Although I was a Boy Scout and have roasted countless marshmallows over campfires and been camping plenty of times since my youth, too, I’ve never eaten a s’more. Not a single one. I think they are more of a Girl Scout thing (in fact, the oldest mention of s’mores comes from a Girl Scout book) or maybe I just happened to be in a scout troop that didn’t like graham crackers.
Whatever the reason for my s’more-free life, when Elizabeth made these s’mores brownies, I felt a twinge of nostalgia nonetheless. I think just because they’re so associated with the campfire, it’s impossible to think of them without immediately imaging a camping trip. Whether you have an emotional connection to them or not, chocolate, marshmallows, and graham crackers are an outstanding combination. And this easy brownie recipe brings all three flavors together spectacularly.
S’mores Brownies (adapted from Joy the Baker)
makes an 11 x 7″ dish of brownies
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
8 tablespoons butter
3 oz. unsweetened chocolate, rough chopped
1 cup dark brown sugar
1 teaspoon vanilla
1/2 cup graham crackers, broken into 1/2″ crumbs
1/2 cup (or more) mini marshmallows
Preheat oven to 350 degrees. Grease an 11 x 7″ baking pan.
In a large mixing bowl, combine the flour, baking powder, and salt. Meanwhile, in a heavy bottomed sauce pan, melt the butter and chocolate together over low heat–stir frequently. In a medium bowl, whisk together the eggs, sugar, and vanilla. Stir in the chocolate mixture, and then fold the wet ingredients into the flour mixture, stirring just until combined. Scatter in the graham crackers, and pour into the prepared baking dish. Dot the top of the brownies with the marshmallows, and bake for 20 – 25 minutes, until the marshmallows are puffed and a toothpick inserted in the center comes out with tiny crumbs attached.
Allow the brownies to cool, and serve.