I love s’mores. My friends know that if I have a bbq gathering, it is almost inevitable I will bring out the marshmallows, graham crackers, and chocolate bars as the coals die down. I chase s’mores in cupcake, creme brulee or bar form. So of course the brownie form was very intriguing.
With the Marshmallows and the Graham Crackers already made, the S’mores Brownies were next in line. These were delicious, with just the right balance of marshmallows, chocolate and graham cracker. They aren’t the prettiest brownies, but highly recommended and gooey with the marshmallow.
Adapted from Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner
10 oz bittersweet chocolate (70% cacao), coarsely chopped
10 oz (1 1/4 c. unsalted butter)
8 oz (1 c. plus 2 tbl) granulated sugar
8 oz (1 c. plus 2 tbl) brown sugar
5 oz (1 c.) all-purpose flour
1 1/2 tsp baking powder
4 oz milk chocolate chips (or coarsely chopped milk chocolate)
4-6 Graham Crackers, broken into large pieces
8 to 10 Marshmallows, half cut into smallish pieces
Preheat oven to 350F. Have ready a 9 x 13 inch baking pan. Melt the butter and bittersweet chocolate until smooth (over a double boiler, if you want). Add the granulated and brown sugars and still until blended. Add the eggs all at once and stir to combine. In a bowl, sift together the flour and baking powder. Gently whisk or fold the flour mixture into the chocolate mixture just until combined. Fold in the milk chocolate, graham crackers and half the marshmallows. Pour the batter into the pan. Dot the surface of the batter evenly with the remaining marshmallows.
Bake for 30 minutes, or until slightly souffléed but still wet in the center. The marshmallows will puff up and be a light golden brown and the chocolate surface will crack a little. Let cool in the pan on a cooling rack for about 45 minutes or until completely cooled. Cut into squares, as big or small as you like.
Marshmallows are a key component of S’mores and nothing but homemade ones would do for the S’mores Brownies.
And as I mentioned in my post about seven minute frosting, don’t accept a substitute for marshallows in hot chocolate. These marshmallows were absolutely fabulous in hot chocolate. I didn’t have a charcoal grill immediately available but I bet they would be fabulous toasted over some coals.
These came together fairly easily, but were very sticky. I used scissors to cut these into pieces, which helped. Mine were not quite professional looking with some divots from where they stuck while I was cutting them, but they were very tasty. And sticky.
adapted from Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner, gelatin version
Cornstarch for dustin the pan and covering the marshmallows
1 tbl plus 1 tsp powdered gelatin
1/4 c plus 2 tbl water
pinch of cream of tartar
9 oz (1 1/4 c. plus 1 tbl) granulated sugar
9 oz (3/4 c.) light corn syrup
1 vanilla bean
3 egg whites
Line a rimmed baking sheet with parchment paper and sprinkle generously with cornstarch. In a small bowl, combine gelatin and 2 tbl water and set aside. In a 2 qt or larger saucepan, combine 1/4 c. water, cream of tartar, sugar, corn syrup and vanilla bean. Bring to a boil. Lower the heat to medium and cook until 248 F. Start whipping the egg whites when the temperature is about ~175 F, using a stand mixer, whip the egg whites until frothy. After the syrup has reached 248 F, add the gelatin mixture and whisk for 30 seconds. Discard the vanilla bean. With the mixer on low speed, very slowly drizzle the syrup into the egg whites aiming for a spot between the mixer blades and the side of the bowl. After the syrup in incorporated, turn the mixer to hight and beat for 2 to 3 minutes until the meringue pulls away from the sides of the bowl. Spray a silicone spray with cooking oil and use it to scrape the mixture on the the prepared pan and spread it out. Don’t worry if it is not spread evenly. Top with a generous amount of cornstarch, cover with plastic wrap and refrigerate for at least 4 hours.
Using scissors, cut the sheet of marshmallows into pieces 2 inches long by 1 inch wide, dipping the scissors into cornstarch before each cut.