I recently tried an impostor brownie. This brownie tried to claim that it was a s'mores brownie. This was a flat-out lie. This brownie had no graham and one measly marshmallow. Big fat thumbs down from me. Ever since that experience I have been craving a real s'mores brownie and we all know that if you want something done right sometimes you just have to do it yourself. Well, I have to say that this little experiment turned out to be quite delicious.
These brownies were a little better chilled than they were slightly warm. This made them less messy and gave them a more solid consistency. The marshmallows were a little hard to eat when they were still warm. They were also next to impossible to cut before they cooled all the way.
I used a brownie recipe that was supposed to go in an 8X8 pan, and made this in a 9X13 so that there was not chocolate overload. This is very rich, so I think that this was a good choice, but who am I to tell you how much chocolate to consume. I will not judge you if you do not thin out your brownie batter :-) I used my favorite brownie recipe which I will include below. Feel free to use whatever brownies you desire. The only changes I made to the brownie batter were:
I used 3 oz semi-sweet chocolate and 3 oz bittersweet chocolate to make them less sweet
I did not use nuts-there are no nuts in S'mores. Duh.
Real S'mores Brownies
1 1/4 C graham cracker crumbs
4 Tablespoons butter, melted
1 recipe brownie batter
Mix the graham cracker crumbs and the butter together. Use your hands to make sure that it is mixed well and that the crumbs are sticking together. Press this mixture into the bottom of a greased 9X13 inch pan.
Pour brownie batter over the crust. Bake this at 350 degrees until a clean knife inserted in the center of the brownie comes out with only a few crumbs on it. Turn your oven off and turn your broiler on High. Sprinkle an even layer of marshmallows over the brownie. Put this under the broiler and watch it closely. Once they start to turn a nice golden brown pull them out. Two minutes was the perfect amount of time for mine.
Allow these to cool completely before slicing. They can be stored in the freezer if you want to eat them slowly (in a freezer-safe container of course!) and thawed for a few minutes on the counter when you want to eat them.
Double Fudge Brownies
*Recipe from The Chicago Tribune Good Eating Section
3/4 C Flour
3 tablespoons unsweetened cocoa powder, not dutch processed
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 C Chopped walnuts or pecans
1 tablespoon flour
6 oz semi-sweet chocolate chips
6 tablespoons unsalted butter
1 C sugar
1 teaspoon vanilla
Pre heat your oven to 350 degrees. Prepare an 8X8 inch baking pan. Sift together flour, cocoa, baking soda, and salt. Set aside. Mix the nuts with the 1 tablespoon of flour. Melt butter in a medium saucepan over low heat. Add the chocolate and cook, stirring, until chocolate is melted. Remove from heat immediately and stir in the sugar and vanilla. Mix well. Let this mixture cool for about 10 minutes.
Whisk the eggs into the chocolate mixture one at a time. Beat until smooth and glossy-about 2 minutes. Stir in the flour mixture and the nuts and mix until just combined.
Spread the batter into your prepared pan and bake until a tester inserted in the center of the brownies comes out clean. This should be 20-25 minutes. Cool pan on a wire rack for at least 1 hour.