S’mores Brownies
You’re Gonna Want S’more
Ingredients
Graham Cracker Crust
~180g Graham Cracker Crumbs (about 10 crackers)
2 Tbsp Granulated Sugar
5 Tbsp Melted butter
Brownies
3/4 C All Purpose Flour
2/3 C Cocoa Powder
1/2 C Powdered Sugar
3/4 Tsp Kosher Salt
1.5 C Granulated Sugar
1/2 C Oil (Vegetable, Canola, Light Olive…doesn’t really matter)
2 Tbsp Water
1 Tsp Vanilla
2 Large Eggs
1.5 C mini marshmallows
Preparation
You don’t need a campfire to make these. Make sure you have a glass of milk and a place to nap before indulging.
Preheat oven to 350 degrees F and grease and line an 8x8 baking dish with parchment paper. Let the parchment paper hang over on two sides for easy brownie removal.
If you are using whole graham crackers, either blitz them in a food processor or crush them in a plastic bag until they form small crumbs.
Mix crackers with sugar and melted butter to combine. It should feel like slightly wet sand.
Dump the graham cracker mixture into the baking dish and use a measuring cup or glass to pack the mixture in firmly.
Bake for 8 minutes and cool for 5. Then drop the oven temp to 325 F.
While the crust is baking/cooling, sift or whisk together the flour, cocoa powder, powdered sugar, and salt in a large bowl.
In a separate bowl add the sugar, oil, water and vanilla and whisk thoroughly to combine. Then add the eggs and whisk just until incorporated.
Add the wet ingredients to the dry ingredients and stir (do NOT use a whisk) just until everything is combined. It will be very thick!
Pour the batter on top of the cool crust and carefully spread it out into an even layer. Bake for ~40-45 minutes (the brownies will look underdone but that is okay) and cool for at least 2 hours.
Once the brownies have cooled, pour the marshmallows on top and place in the oven set to low broil for 3-5 minutes or until the marshmallows are melted and golden brown. Be sure to keep an eye on these because these can go from not ready to burnt pretty fast.
Let them cool for a few minutes and then use the parchment paper overhang to transfer to a cutting board. Try running your knife under hot water between cuts to keep from making a sticky mess! Enjoy!