Thursday, March 24, 2011

S'mores Brownies

For some reason, over the last month or so, I have had this strong craving for S'mores.  So on my last trip to the commissary I picked up a classic Hershey's bar, a bag o' mellows and of course graham crackers.  

When I got home, however, I remembered a recipe my sister and I had tried a while back for S'mores Brownies on Food Network and I got inspired!

I used the graham cracker crust from the recipe on their site, but chose to use the Ultimate Fudgy Brownies recipe out of a Fine Cooking magazine I picked up in the States last summer.  

My oh my are they good.  They are wreaking havoc on my body, but my taste buds sure are enjoying the little snitch I take every time I walk by the box.  Nothing a little extra time in the gym can't fix.  Extra time in the gym is never fun but the extra calories of this decadent little treat make it well worth it!

So, here you go, my version of S'mores Brownies.  Guten Appetit!

6 tablespoons unsalted butter, melted
1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt (I typically omit this)

Ultimate Fudgy Brownies
12 oz (3/4 cup) unsalted butter, softened
3/4 oz (1 1/4 cups) unsweetened natural cocoa powder, sifted if lumpy
3/4 cups granulated sugar
1/2 tsp table salt
5 large eggs
2 tsp pure vanilla extract
1/2 oz (1 2/3 cups) all-purpose flour

Bag o' Large Marshmallows 

Position a rack in the center of the oven and heat the oven to 325 F (or 162 C).  Line a 9x13 (or 8x8 for thicker brownies) with foil for easy clean up.  Lightly butter the foil.  

Stir the melted butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

While the crust is baking, melt the butter for the brownies in a large saucepan over medium-low heat, stirring occasionally until melted.  Remove pan from heat and whisk in the cocoa powder until smooth. Add the sugar and salt and whisk until well blended.  Test to make sure the temperature of the batter is warm but not hot.  If it is hot, let it cool a bit before adding in the eggs.  Definitely don't want any scrambled eggness goin on here. 

Whisk in two eggs, mix well, then add the last 3 and whisk until blended.  Whisk in the vanilla until the batter is well blended.  Add flour and stir with a rubber spatula or wooden spoon until just blended. 

Pour the batter over the graham cracker crust and bake for another 35-45 minutes.  To test if they are done, insert a toothpick into the middle.  It should come out with bits of brownie sticking to it, but not gooey and batter-like.  I like to underbake mine just slightly for extra fudginess.

Now, this next step is all about preference.  For LOTS of marshmallow goodness, leave them whole.  For less, cut them in half, it makes it a little easier to cut the brownies.

Let's be honest though, now's not the time to cut out any precious calories.  The diet ship sailed a long time ago with these little guys and besides, we're goin for taste here not convenience so just leave em whole.  It's really the only way to go.

I hope you don't have a hard time making decisions here because after the half or whole dilemma, you now have to decide when to toast em.  

Option 1
You can put the marshmallows on top of the brownies right away, toast them under the broiler and then let them cool completely before serving.  Ooooorrrr...

Option 2
...for toasty warm gooey marshmallowy goodness, let the brownies completely cool and then, just before serving, top them with the marshmallows, pop 'em under the broiler for a minute or so and dish em up.

It's your choice, but if I may make a suggestion, pick number 2.  Makes them more S'more-like, all warm and gooey and what not.  

VERY, VERY IMPORTANT: Whichever you choose though, do not, I repeat, do not leave the oven area after putting them under the broiler.  The marshmallows toast fast, really really fast.  Like as long as it took you to read this warning fast.  So don't let them out of your site.  Seriously, it takes just a minute to toast them, if that even.

And there you have it.  S'mores Brownies.  Yum.  

I wish I could take credit for that picture, but I had to steal from Food Network.  

When I pulled mine out of the oven my mind was consumed with only the thought of eating them and most definitely not with taking their picture.  Enjoy!


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