S'mores Brownies

I'm doing everything I can to remind myself that the weather WILL turn warm eventually. These S'mores brownies are a great encouragement! Fudgy brownies are enhanced by golden marshmallows, chocolate ganache and a graham cracker topping. These are so good! And they are rich. You can cut them into small pieces and feed a crowd.

This recipe has several steps, but they are not difficult. Just plan ahead cause the chocolate needs to cool for both the brownie step and the ganache. Start by making the graham cracker topping.

In a medium bowl combine the melted butter, graham cracker crumbs

and sugar together and use a fork to combine. Press the crumbs into a 10-inch circle on a parchment paper lined baking sheet.

Bake for 10 minutes then cool on a wire rack.

For the brownies, line a 9 x 13 inch pan with parchment paper leaving the sides overhanging. In a small saucepan over low heat melt the butter and chocolate together,

stirring constantly. Remove from heat and allow to cool to lukewarm.

In a large mixing bowl beat the sugar, vanilla

and eggs together on high speed 5 minutes.

Beat in chocolate on low speed,

scraping down bowl as needed. Beat the flour in just until blended. Spread evenly in the prepared pan.

Bake for 24 minutes. Remove the pan from the oven and scatter the marshmallows evenly over top.

Bake 12 - 14 more minutes or until marshmallows are puffy and golden on top.

Remove to wire rack to cool.

To make the ganache, heat the heavy cream until it just starts to boil. Place the chocolate in a small heat proof bowl and pour the hot cream over the chocolate.

Cover the bowl with a small dish or lid.

Let sit 5 minutes then whisk the mixture until it comes together and is smooth and creamy.

Allow to cool to lukewarm.

Pour about 2/3 of the chocolate over the marshmallows.

Break up the graham cracker crust and sprinkle it all over the top.

Drizzle with the remaining chocolate.

Refrigerate 1 - 2 hours to set up. Use the parchment to remove the brownies to a cutting board and slice into squares with a chef's knife. Store leftovers in the refrigerator for up to 5 days.

One year ago: Ham and Broccoli Quinoa Cups
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Four years ago: Garlic Breadsticks

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S'mores Brownies

Graham Cracker Topping:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 tablespoons butter, melted

Brownies:
10 Tbsp. butter
5 ounces unsweetened baking chocolate, chopped
1 3/4 cups sugar
2 tsp. vanilla
3 eggs
1 cup flour
5 cups mini marshmallows

Ganache:
4 ounces chopped Hershey's Bars
1/2 cup heavy cream

To make the graham cracker topping, in a medium bowl mix the graham cracker crumbs and sugar together. Pour in the butter and use a fork to combine. Press the crumbs into a 10-inch circle on a parchment paper lined baking sheet. Bake at 350 for 10 minutes. Cool on wire rack.

For the brownies, line a 9 x 13 inch pan with parchment paper leaving the sides overhanging. In a small saucepan over low heat melt the butter and chocolate together, stirring constantly. Remove from heat and allow to cool to lukewarm.

In a large mixing bowl beat the sugar, vanilla and eggs together on high speed 5 minutes. Beat in chocolate on low speed, scraping down bowl as needed. Beat the flour in just until blended. Spread evenly in the prepared pan. Bake at 350 for 24 minutes. Remove the pan from oven and scatter the marshmallows evenly over top. Bake 12 - 14 more minutes or until marshmallows are puffy and golden on top. Remove to wire rack to cool.

To make the ganache, heat the heavy cream until it just starts to boil. Place the chocolate in a small heat proof bowl and pour the hot cream over the chocolate. Cover the bowl with a small dish or lid. Let sit 5 minutes. Whisk the mixture until it comes together and is smooth and creamy. Allow to cool to lukewarm.

Pour about 2/3 of the chocolate over top and spread it out over the marshmallows. Break up the graham cracker crust and sprinkle it all over the top. Drizzle with the remaining chocolate. Refrigerate 1 - 2 hours to set up.

Use the parchment to remove the brownies to a cutting board and slice into squares with a chef's knife. Store leftovers in the refrigerator for up to 5 days.

Recipe Source: Adapted from Cinnamon Spice and Everything Nice