Did you have a good weekend? Mine was really great actually- Andy and I saw Iron Man 3 (loved it,) had some yummy Cinco de Mayo margaritas and on Saturday ventured to Brooklyn for to donate a batch of these brownies to the NYC Bake Sale. It was held at the Brooklyn Flea market (which I’ve always wanted to visit) and was a huge success! (They raised over 3,000 for No Kid Hungry!)
When I first volunteered to donate goodies to the bake sale, they were looking for volunteers to get sent some chocolate to bake with from Divine Chocolate. I wasn’t familiar with the brand, but am always happy to have more chocolate on my hands. When I saw the thick milk and dark chocolate bars, my idea for S’mores brownies came to be. Rich dark chocolate was baked into the brownie batter and a layer of milk chocolate bars were nestled on top, giving the first bite of these babies a gooey S’mores-y affect. The cool thing is that the actual cocoa farmers who from the company stopped by the bake sale and got to sample these brownies. I hope they liked them!
This is a super thick brownie, that I think could have easily been divided into two separate batches if you prefer something thinner. The first bite is perfect with crisp graham cracker crust, fudgy brownie, gooey chocolate and a toasty marshmallow topping. Anything S’mores related always reminds me of a summer campfire with marshmallows on a stick. I always always ended up burning mine and as you can see some of these babies got a bit charred- luckily for me that’s just how I like it. (Hopefully some of the bake sale patrons thought so too!)
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups crushed graham cracker crumbs
- 2 tablespoons sugar
- Pinch fine salt
- 8 tablespoons (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
- 4 oz of milk chocolate bar- broken into squares/chunks
- 2 cups mini marshmallows
- Preheat oven 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it has an inch-long overhang.
- 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 batter. Put the butter and chocolate in a large microwave safe bowl. Melt in the microwave on medium power for 2 minutes. Stir, and microwave again on half power until completely melted, about 2 minutes more. Mix in the sugars, vanilla and salt. Add the eggs one at a time and beat vigorously to make a thick and glossy batter. Fold in the flour and gently stir until just incorporated.
- 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 nestle the chocolate chunks into the brownie crust. Top with marshmallows.
- Carefully position a rack about 6 inches from the broiler and preheat on low. Toast marshmallows 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. (I found that dipping the knife into a glass of warm water helped to reduce any stickiness when cutting.)
Recipe adapted slightly from: The Food Network