S’more Brownies

Better than the average brownie is one topped with a fanciful meringue of toasted marshmallows.

By Michele Thompson

A tasty twist on the traditional s’more, these layered brownies will more than make up for the fact you aren’t sitting under the stars in the great outdoors.

Ingredients:
12 tablespoons unsalted butter, divided
1-1/2 cups crushed graham cracker crumbs
4 ounces semi-sweet or dark chocolate, chopped
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 bag large marshmallows

Directions:
1. Preheat oven to 325 degrees F. and line an 8-inch square baking pan with foil so foil hangs over the edges by about 1 inch. Butter foil or spray with nonstick cooking spray.

2. Melt 5 tablespoons butter in a small saucepan over medium heat. Pour into a medium-sized bowl and stir in graham cracker crumbs. Press the crumb mixture evenly over the bottom of the prepared pan. Bake 15 to 20 minutes or until lightly toasted.

3. Put remaining butter and chocolate in a double boiler or a heat-safe bowl over a pan of water at a low boil. Stir until melted and smooth. Transfer to a large bowl, if using a double boiler.

4. Add sugars, vanilla and salt and stir to combine. Beat in eggs, one at a time. Add flour and stir until just incorporated.

5. Pour batter into prepared pan. Bake 40 minutes or until the top is crispy and a toothpick inserted into the middle comes out mostly clean. Remove pan from oven and turn on oven broiler.

6. Top brownie with a layer of large marshmallows. Place under the broiler until marshmallows are lightly toasted. Quickly remove from oven and let cool on a wire rack.

7. Using the outer flap of foil, carefully lift brownie from pan and transfer to a cutting board. Cut into 8 to 10 squares to serve. Store leftovers in a deep airtight container so the lid doesn’t touch the marshmallow top.

Makes 8 to 10 brownies

Return to: S'more Recipes You Can Take Anywhere

This article was created and published with permission from sheknows.com.

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