One of my favorite foods, in theory, are s'mores. How much better could something get than graham crackers, a melty marshmallow and melted chocolate? However, if you are anything like me, who always tries to make s'mores when camping, and you end up with cold (possibly dirt covered) graham cracker, a burnt marshmallow and a huge chunk of unmelted chocolate, then you know why I say they are one of my favorite foods...in theory! I came across this recipe on Food Network (give credit were credit is due, right?) but I have altered it a little bit for my liking. While this recipe does take a little patience, it is well worth the wait and you will satisfy that craving for a good old s'more, only in the comfort of your own kitchen.
(I used toasted coconut marshmallows, which I would highly recommend if you can find them!)
Best served right out of the oven, or microwaved for a few seconds if you are serving the next day.
Ingredients
Crust:
5 tablespoons salted butter, melted
1 tablespoon salted butter, melted and set aside
1 1/2 cups crushed graham cracker crumbs
3 tablespoons sugar
Brownie:
8 tablespoons (1 stick) salted butter
3 ounces unsweetened chocolate, chopped
2 ounces dark or semi-sweet chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
2 teaspoons pure vanilla extract
4 large cold eggs
1 cup all-purpose flour
Topping:
1 large bag marshmallows - plain or (if you can find them...and if you like coconut) toasted coconut marshmallows
Directions
- Preheat the 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. Lightly butter the foil with the 1 tablespoon of melted butter.
- For the crust: In a medium bowl, combine the remaining 5 tablespoons melted butter, the crushed graham cracker crumbs, and sugar. Combine until mixture is thoroughly mixed and the butter is evenly distributed. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes. Remove from the oven when complete and let cool slightly.
- While the crust is baking, make the brownie. Fill a medium sauce pan with approximately 1 inch of water and bring to a slow simmer. Place a heat proof bowl over the sauce pan, making sure the bottom of the bowl does not touch the water. Put the butter and chocolate into the bowl and stir until completely melted and combined. Turn off the heat on the burner. Stir in the light brown and white sugars and vanilla into the melted chocolate. In a small bowl, beat the eggs until thoroughly combined. Slowly add the eggs to the chocolate mixture and beat vigorously to make a thick and glossy batter. Add the flour and 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 45-55 minutes.
- Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top of the brownies and toast under the broiler until golden brown,about 1 1/2 - 2 minutes. KEEP A CLOSE EYE ON THEM, THEY WILL GO FROM TOASTED TO BURNT VERY QUICKLY.
- 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 and serve warm.
