Friday, June 1, 2012

S'mores Brownies (Take Two)

Man, we haven't even hit the first day of summer and I'm already craving s'mores. S'mores are one of my most favorite summer treats and I love eating them all summer long. I love that you can throw them in the microwave if you want to do it quick, put them over the grill when you don't have a camp fire around or even use a kitchen torch (which I have done more often than I care to admit!).

Last summer I made s'mores all sorts of ways to curb that craving: s'mores pancakes, s'mores cake in a jar, s'mores pops, and s'mores ice cream. Even before that I made these delectable s'mores bars, as well as s'mores cookies and a different s'mores brownie. Oh, and the s'mores addiction doesn't end there. Thanks to pinterest, I have yet to try the s'mores truffles, turnovers, rice crispie treats, pudding, cupcakes... and oh my gosh, does it ever end? I don't think I'll ever get tired of those things.

The other day I was going to make s'mores with my girls and it ended up not happening, but I still wanted them! I opened my pantry to find a box of brownies, some mini marshmallows, some milk chocolate chips and graham crackers and the wheels in my head started turning. Luckily, thanks to google, I didn't have to reinvent the wheel and found a recipe rather quickly that embodied what I had envisioned.

These brownies were exactly what I had in mind and they were absolutely perfect. I love the crumbly buttery graham cracker crust on the bottom, and the milk chocolate on top of the brownies. When it comes to me and chocolate, it's usually the darker the better. But, when it comes to s'mores, you HAVE to use milk chocolate to get the right taste. You just have to ok?

S'mores Brownies
For the crust:
7 Tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs (8 or 9 whole graham crackers)
2 Tbsp. granulated sugar
pinch of salt

For the brownies:
Your favorite recipe or box mix to fit an 8x8 or 9x9-inch pan

For the topping:
1 cup milk chocolate chips
2 cups mini marshmallows
about 1/4 cup of graham cracker crumbs (1 whole cracker, crumbled)

Preheat oven to 350 degrees F. Line 8x8-inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray.

Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden; about 10 minutes.

Prepare and bake brownies according to directions.

Remove pan from oven. Turn up heat on the oven to broil. Sprinkle the chocolate chips over the brownie, then top with the marshmallows. Sprinkle graham cracker crumbs on top.

Place pan back into the oven. Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty.

Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. Cut brownies into squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.

SOURCE: Slightly adapted from RecipeGirl


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