S'mores Brownies

S'mores brownie
A few days ago I was watching some television with my husband when some commercial came up showing people eating s'mores.  He's crazy about homemade s'mores, and even loves artificial replacements like s'mores pop tarts.  I got to thinking about the graham cracker pie crust I had made for Cottage Cheesecake, and suddenly it hit me--why not give brownies a crust and make a brownie s'more?  Since Cinco De Mayo is tomorrow and I know we'll be seeing some friends, I decided to bake them to bring along.

For the brownies, I decided to follow the same recipe as Peanut Butter Swirl Brownies, only this time I opted to use butter rather than oil in the batter.

I made the crust using a similar recipe that I used in Cottage Cheesecake, by mixing crushed graham crackers, melted butter, dark brown sugar, and a small amount of cinnamon together in the bottom of a baking pan to form a graham crust.

Next, I mixed together the flour, cocoa powder, baking powder, and salt in a small bowl, then set it aside.

In a large bowl, I mixed together the butter, sugar, and vanilla until combined. I added in an egg next and mixed well. Then, I gradually stirred in the flour and cocoa powder mixture until the batter was well mixed.  It was a much thicker consistency than the Peanut Butter Swirl Brownies batter made with vegetable oil.

I spread the batter over the crust, then used a spoon to swirl in some marshmallow fluff.  Then I topped the batter with some small marshmallows.

I baked the brownies for 30 minutes, giving it some extra time because the middle still looked very liquidy after 25 minutes.

Yet another amazing recipe! The marshmallow fluff baked perfectly into the brownie batter and that crust...wow!  I can't say that it tastes just like a real S'more because to be quite honest, these taste better than any s'more I've ever had.

S'mores Brownies Recipe


For the crust:
1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup dark brown sugar

For the brownies:
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons marshmallow fluff
1/4 cup small marshmallows


Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with shortening. Crush graham crackers into crumbs, then mix with melted butter and brown sugar and press into the bottom of the pan. In a medium bowl, mix together the butter, sugar, and vanilla. Mix in eggs. Combine flour, cocoa, baking powder, and salt in a small bowl; gradually stir into the egg and sugar mixture until well blended. Spread the batter evenly into the baking pan. Use a drizzle marshmallow over the batter, then use a knife to swirl in the marshmallow fluff. Top with small marshmallows. Bake for 20 to 25 minutes. Remove from oven once center is cooked and edges are pulling away from pan. 

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