S’mores Brownies
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This recipe from therosewife.com is amazing! So are these gooey s’mores brownies with a crumbly graham cracker crust, rich brownie in the middle, and melted marshmallows on top. Let’s get baking!
FOR THE CRUST:
- 2 cups graham cracker crumbs
- 1/2 cup and 2 Tablespoons salted butter
FOR THE BROWNIES:
- 1 cup butter, unsalted, cut into squares
- 10 ounces dark chocolate, chopped
- 1 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 4 eggs, room temperature
- 2 teaspoon vanilla
- 1 teaspoon salt
- 1 1/3 cup and 3 tablespoons cake flour
- 3/4 cup semi sweet chocolate chips
- 24 marshmallows, divided in half
DIRECTIONS FOR THE CRUST:
- Preheat oven to 350 degrees F. Grease or line a 9×13 inch pan with parchment paper for easy lifting and cutting.
- Thoroughly mix graham cracker crumbs (You can crush them in zip lock bag) with the cooled, melted butter.
- Press the mixture evenly and firmly into the bottom of the prepared pan. Set aside.
DIRECTIONS FOR BROWNIES:
- In a medium sauce pan, melt the butter and chopped chocolate over medium-low heat until melted and combined.
- Transfer chocolate to a stand mixer fitted with the whisk attachment. Whisk in the sugars until combined.
- Add eggs one at a time, whisking well after each addition. Add the vanilla and salt and mix until combined.
- Sift the cake flour over the brownie batter, into the mixing bowl. Using a spatula fold in the flour until just combined. Gently stir in the chocolate chips until just incorporated.
- Pour batter into the prepared pan, using an off set spatula to spread the batter gently across the graham cracker crust. Distribute the 24 marshmallows evenly over the brownie batter.
- Bake the brownies until a toothpick inserted comes out with just a few crumbs, about 30-35 minutes. Once cooled, cut into squares. Enjoy!
Thanks for baking with me!
~ Natalie
