Happy Monday! We are about to celebrate 4th of July and S’mores are perfect to enjoy during Summer. The combo of graham crackers, chocolate and toasted marshmallows gives the most perfect bite ever. It’s rich but tasty and you want to keep eating more and more.
I’m creating this recipe for the collaboration that I’m hosting on Instagram with my baking friends from all over the world (Monday the 29th June). The theme of this collab is S’mores and you can go ahead follow me @Pastry_Tales and search for the hashtag #smoresbakingfriends so you can see all the desserts that my talented friends made.
This dessert has 3 parts: a graham cracker crust, chocolate brownie and toasted marshmallow.
Let’s start with the recipe.
Yield one 8×8 square baking pan
Ingredients
For the crust/base
11-12 graham crackers, crumbs (You can use your blender or food processor)
4 tablespoons unsalted butter, melted and slightly cooled
For the brownie batter
8 tablespoons unsalted butter, cut into small pieces
1 cup white granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/3 cup dark cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
optional: 1/3 cup of chocolate chips or chopped chocolate
For the marshmallow topping
1 – 1 and 1/2 cups mini marshmallows
Directions
Preheat oven to 350 F. Line the bottom and sides of your pan with parchment paper. Set aside.
For the crust/base
Mix the graham cracker crumbs with the butter, you can use a spoon or fork. Mix well. Then, pour this mixture into the bottom of your prepared pan. You can use a small measuring cup or a spoon or your fingers to press down the mixture so it’s all even and nice. Set this pan into the freezer for 15 minutes.
While your crust is chilling, let’s make the brownie batter.
For the brownie batter
1.- In a small saucepan melt the butter over low heat. Using a spatula mix well until the butter is melted. Turn off the heat.
2.- Add in the granulated sugar and mix well. Let the mixture cool off for 3 minutes.
3.- After 3 minutes add both eggs and whisk really good. Add in vanilla, keep whisking.
4.- Add the cocoa powder Mix well until you don’t see any dry cocoa. Add in flour, baking powder and salt, mix. If you are using chocolate chips or chopped chocolate, you can add those using a spatula.
5.- Take the pan out from the freezer and pour the brownie batter on the top. Bake for 30-35 minutes or until a toothpick inserted comes out almost clean.
6.- After it’s cooked. Turn off oven and place your pan on the top of a cooling rack and cool completly.
For the marshmallow topping
1.- When the brownies are all cooled off. Grab knife and cut them into squares. I usually cut mine to get 16 brownies. For me, the size is ideal but if you want to make just 9 or 12 bigger squares that’s totally fine. Oh! Don’t forget to take off the parchment paper!
Grab a baking sheet and line it with parchment paper. Place all your squares on the top of the baking sheet, leaving a good space between each square.
2.- Top each square with mini marshmallows. Turn on the BROILER option of your oven and place the baking sheet inside the oven. PLEASE WATCH YOUR BROWNIES CLOSELY! It will only take 2-3 minutes for the broiler option to toast the marshmallows.
3.- Take the baking sheet out of the oven and let them cool a bit. Enjoy!!!
Note: You can also sprinkle the marshmallows on the top and then broil them without cutting them first into squares BUT I think that it’s more messy and hard to cut. This is totally up to you.
Storage them in a airtight container.
Make them, they are very very delish!
