Tuesday, April 30, 2013

Recipe: S'Mores Brownies

I've been baking up a storm lately. My favorite thing to bake is brownies, so I've been experimenting with brownie recipes a lot of late. I've also been really inspired by Pintrest and my favorite brownie recipe is one I found on Pintrest. So, last night I made brownies Matt dubbed "Fudgetastrophy."  Even though it doesn't sound like it, that's definitely a compliment. This is the recipe I thought I'd share today--something I'm calling S'Mores Brownies.

S'Mores Brownies


12 TBSP Salted Butter
1 1/2 c. Sugar
2/3 cup cocoa powder
1/2 - 1 tsp pure vanilla or orange
3 large eggs
1 cup flour
1/2 cup chocolate chips, optional

4 Graham Crackers (8 squares)
2 c. Mini-Marshmallows

{Chocolate Frosting}

3 c. Confectioners sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 - 4 tablespoons heavy cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Line an 8x8 glass baking dish with parchment paper (or spray with Baking Joy, though parchment is recommended because of the graham crackers).

Melt butter in a medium saucepan over medium heat. Add sugar and extract. Remove from heat. Mix in cocoa powder.

In a large mixing bowl, beat eggs. Add cocoa mixture to eggs and blend well. Mix in flour and chocolate chips. Do not beat, mix only until the flour is blended. Mix in 1 cup of marshmallows.

Lay 3 graham crackers (6 squares) in the bottom of the lined baking dish (lay down two full crackers, then break one cracker lengthwise to fill in the rest of the space at the bottom and side to cover the bottom of the baking dish). Pour brownie mixture onto graham crackers and carefully spread evenly. Bake for 45-55 minutes or until a wooden pick inserted in the middle comes out clean.

Cover the top of the warm brownies with the rest of the mini-marshmallows. Allow them to cool completely.

For frosting:

Mix sugar and cocoa into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.

Frost brownies when they're completely cool. Crush one graham cracker and sprinkle crumbs on top of frosted brownies.

Refrigerate for several hours before serving.

Recipe adapted from: