I think I first saw these brownies in a Food Network magazine, and the photo just had me at hello.
The recipe is pretty straightforward: Graham cracker crust, thick layer of rich brownie, and golden, melty marshmallows on top. I added more butter to the crust after reading reviews that the crust was too hard to cut, and it solved that problem. I also added chocolate chips to the brownie batter for a richer, more chocolate-y brownie. Lastly, the marshmallows needed to be cut in order to get a sticky side for them to adhere to the brownie properly. I cut them in half, but next time I would just cut the tip off so that the marshmallow layer stood taller.
S’mores are one of those trendy things that I’m seeing everywhere, yet I can’t get sick of them. Every time I see a gorgeous interpretation of a s’more cupcake or tart, I can’t help myself – I want to make it.
I particularly love desserts inspired by s’mores for summer entertaining. They’re nostalgic, and I think they evoke happy food memories for most people. S’mores are an American classic, and so are brownies – a perfect match, indeed.
Adapted from Food Network Kitchens
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups crushed graham cracker crumbs
- 2 tablespoons sugar
- Pinch fine salt
- 1/2 cup (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 cup packed light brown sugar
- 3/4 cup white sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
- 4 large cold eggs
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
- 4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepanfilled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated. Lightly mix in the chocolate chips.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Cut 1/4 of each marshmallow off the top so that you are left with a sticky end. Layer marshmallows across the top, sticky end down on the brownie, and toast under the broiler until golden (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.