When I went into the cupboard for the chocolate bar my dear friend, Miranda, gave to us from her home in Switzerland when she visited earlier in the week I saw the graham crackers and knew we had to attempt to make smores brownies. The base we used is the classic Dorie Greenspan brownies sans the espresso powder and walnuts and than we just added our toppings. I might try and do this with different ones next time... peanut butter, caramel, the combinations are endless!
And the end product... well, it was totally worth it.
Inspired by a Pinterest search
- 5 tablespoons of butter, cut into 1" pieces
- 4 ounces of dark chocolate
- 2 ounces of unsweetened chocolate
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup flour
- 1 cup mini marshmallows
- 1 cup crushed graham crackers (about 4 sheets)
Preheat oven to 325 degrees. Chop up chocolate. Layer 9" pan with foil (see my tip here) and coat foil with butter.
Place butter in a heat proof bowl and top with chocolate. Place over simmering water and heat until fully melted. Remove from heat.
Mix in sugar (don't worry if it turns grainy, that's normal).
Add eggs, one at a time. Whisk each egg in thouroughly before adding the other. Add vanilla and whisk to combine. Whisk a bit more to make sure everything is well incorporated. Add salt and flour into the mix and stir until just combined.
Pour batter into prepared pan and top with marshmallows. Then top with graham cracker pieces.
Bake for 30-33 minutes. Top should be lightly browned and puffy.
Let cool completely before removing from pan. Marshmallow topping should settle down a lot while cooling. Then, lift foil and place on cooling rack. Carefully remove foil from edges. Cut into squares (warning: this will be very sticky!) and serve.
Serves 12 | 6 WW+ Points