Yesterday was Victoria Day.
Long weekends evoke a serious need in me to make s’mores. This long weekend especially; it was seriously hot and sunny. It was perfect. Just the kind of evenings you want to sit around a fire and make s’mores.
But, I had no fire, and I had no fire pit; so, I did the next best thing. I made s’mores brownies.
Turns out I didn’t need the fire. The broiler does a darn good job of setting those puffy white marshmallows on fire. And these brownies turned out to be a good compromise.
These brownies are a chewy and cakey brownie all rolled into one. They have crunchy pieces of graham cracker studded throughout the brownies which gives them amazing texture. And perhaps the best part? The marshmallows. The first time I made them, I added the marshmallows before baking which left them gooey, and flat, but still amazing. This time I added them to the top of the brownies in the last 10 minutes, and broiled them for a few minutes at the very end. Needless to say I forgot them in the oven and they caught on fire. But, they had the exact taste of a fire roasted s’more; crackly, gooey, and amazing. And served warm with some ice cream? Amazing!
Makes 9×13-inch pan
1 cup (2 sticks/ 8oz) unsalted butter
10 oz (315g) semisweet chocolate, finely chopped
1 cup (200g) granulated sugar
3/4 cup (150g) firmly packed light brown sugar
1 teaspoon espresso powder
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon salt
1 1/3 cups (125g) cake flour
3 tablespoons natural cocoa powder
6 to 7 graham crackers, roughly broken
about 12-16 jumbo marshmallows
1. Adjust rack to middle position, and preheat oven to 350 degrees F. Line a 9×13-inch cake pan with parchment paper, or foil (creating a sling), and grease with butter.
2. Roughly break the graham crackers into bite sized pieces. Not too small or too big. Set aside.
3. In a medium saucepan over low heat, combine chopped chocolate and butter, and stir until completely melted, about 6 minutes. Remove from heat.
4. Add in both sugars, espresso powder, and whisk to combine. Add in eggs, one at a time, whisking after each addition. Add in vanilla extract and salt.
5. Sift the flour and cocoa powder into the chocolate mixture, and using a spatula, fold into the chocolate mixture until just combined. Add in the graham cracker pieces, and fold into the mixture. Pour into the prepared pan. Place the marshmallows on top of the brownies and bake for about 30 to 35 minutes, or until a toothpick inserted comes out almost clean.
6. Let cool in the pan for 1 hour on a cooling rack, them remove from pan and transfer to cooling rack. Allow to cool completely. To cut, heat a sharp knife with hot water, and dry before slicing. Repeat.
- I’ve written the above recipe for baking the brownies with the marshmallows right away, If you prefer what I did above, in the last 10 minutes of baking add the marshmallows and bake. In the last minute of baking turn on broiler and bake for an additional minute. (I forgot about mine and just picked off some of the burnt part, that’s why they are white in the middle). Either way they are good.
- If you don’t have espresso powder feel free to leave it out. Adding it won’t make your brownies taste like coffee; it will simply enhance the flavour of the chocolate.
- Serve warm with ice cream for a decadent treat.
Good luck & Enjoy!!
Adapted from Home Baked Comfort (Williams-Sonoma)