I am so excited to share this recipe with you. After I made the s’mores cookies, a friend of mine e-mailed this s’mores brownies recipe to me. She hadn’t yet tried it but I told her that I was on a mission to try at least one new recipe a week so I would try it for her. She also couldn’t remember where she got it from… no problem… google ;) and I found it. So here is the recipe courtesy of Food Network (you know it’s gonna be good if it’s from the Food Network)!

The first time I tried this recipe, I didn’t read the recipe as well as I thought I did… it calls for unsweetened chocolate and I thought it called for just normal chocolate. I also don’t have an 8×8 square pan. I have a 6×9 pan. I used the normal Hershey’s chocolate bar that I had and the 6×9 pan. If a recipe calls for unsweetened anything, it really needs to be just that or else you end up with the sweetest yet nastiest tasting blech ever. Also, if you have a smaller sized pan than what it calls for, go ahead and make all the batter but don’t use it all when you put it in your pan or else you end up with something that takes triple the amount of time to cook than called for and it’s cooked unevenly.

Good thing I didn’t give up on this recipe after I messed it up horribly because it’s one of those recipes that needs to be passed down for years and years to come.

And the moment you’ve all been waiting for…

S’mores Brownies

Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

**My Chef Notes**

I learned my lesson with the s’mores cookies… watch those marshmallows like a hawk when you put them under the broiler because they say 2 minutes and I counted more like 45 seconds.

Tags: brownies, s'mores, s'mores brownies

This entry was posted on Tuesday, January 26th, 2010 and is filed under the food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.