This S’more Brownie Recipe is O*V*E*R the top with sweet gooeyness.
The first time I had S’mores was on at a girl scout camp. Actually, I think I was a Brownie, not a Girl Scout. It was a two-night campout where we slept in tents and did activities throughout the day. One of the first things we did was fishing. The instructor showed you how to hook a worm and cast the line in hopes of catching our first fish. Having older brothers I knew how to fish, and had caught and cleaned much fish (I remember thinking the teacher was showing us how to reel wrong). Not soon after we started I reeled in my first fish while everyone else watched. One of the girls next to me asked if I would show her my trick. I did, she soon caught her first fish and we became friends. Later that night around a bonfire it was time to make S’mores, which I had never heard of. The same girl showed me the “right” way to toast a marshmallow; holding it high above the fire and turning it till it just got brown. That lasted all about 5 minutes until I realized I could catch the thing on fire, blow it out and have a crusted black ball of mellow. Oh well, I taught her how to fish and she showed me the “right” way to toast a marshmallow. It wasn’t her fault I liked it the “wrong” way.
So when you are making these **over the top** brownies you can decide how long to leave your marshmallows to toast under the broiler. It takes seconds for them to start to brown, so watch and decide when your mallows are the perfect color and pull them out of the oven.
These are perfect for the Fourth of July cookout or any summer celebration or just because you want some s’mores! Have a wonderful and safe Independence Day.
- 1½ cups of graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons of butter, melted
- [br][b]Brownie Mix:[/b]
- 6 ounces bittersweet chocolate chips (60% cocoa)
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons Dutch cocoa powder
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Handfull of Jumbo marshmallows cut into quarters
- Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
- Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.
- Melt the bittersweet chocolate and butter in a bowl for 2 minutes in microwave. Take out after 1 minute and stir.
- Remove and stir in the cocoa powder and sugar .
- Place chocolate mix in mixer bowl and whisk in the vanilla extract and eggs, one at a time, beating well after each addition.
- Finally, stir in the flour, salt and semi-sweet chocolate chips
- Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it.
- Turn oven to broil.
- Sprinkle marshmallow pieces over top of brownies. Place back in oven on top rack for 1 minutes.
- Watch through oven window, as soon as marshmallows start to brown remove from oven and let cool on a wire rack.