S'mores Brownies with Graham Cracker Crust
Ingredients:
Graham Cracker Crust
11 full graham crackers
1/4 cup sugar
1 tsp cinnamon
6 tbsp melted salted butter
Brownies (inspired by Handle the Heat)
5 tbsp salted butter
1 1/4 cups sugar
3 large eggs
1 tsp vanilla extract
1/3 cup vegetable oil
3/4 cup unsweetened cocoa powder (I like dutch process)
1/2 cup all purpose flour
1/2 tsp espresso powder (optional, but I wouldn't skip it)
1 tbsp corn starch
pinch of kosher salt
3/4 cups semi sweet or dark chocolate chips
1 milk chocolate bar (topping)
1 cup combination large and/or small marshmallows (topping)
Directions:
Prepare an 8x8 square metal pan by lining with parchment and include an overhang to assist removing the brownies.
For the graham cracker crust.
1. Preheat oven to 350 degrees.
2. Crush graham crackers in food processor. Add sugar and cinnamon and give it a quick pulse to combine.
3. Slowly mix in melted butter until all of the crumbs are moistened.
4. Press mixture into bottom and slightly up the sides of the prepared pan. Bake for 10 minutes and then remove to cool.
For the Brownies.
1. Microwave the butter and sugar together. (this is an important step in getting that crackly crust on the brownies.). For my microwave it takes about 90 seconds to get everything melted together. Start with 60 seconds and add time as you need. Give the mixture a quick whisk to make sure the sugar and butter are fully incorporated. This will also cool it a little for the next step.
2. Add the eggs, one at a time, whisking after each addition. Whisk in the vanilla, oil and cocoa powder. You should get a shiny, deep brown combination.
3. Switch to a wooden spoon or rubber spatula and add your dry ingredients. (flour through salt) and stir until you don't see any streaks of flour. Add the chocolate chips and stir until just combined. Don't over mix.
4. Pour batter into pan with the graham cracker crust, return to the oven and bake for 30 minutes or until the brownies are set. Do NOT over bake these.
5. Remove from the oven and sprinkle the marshmallows over the top. They'll melt into the surface as the brownies cool. After 10 minutes, you can add chunks of milk chocolate in between the marshmallows.
6. Let the brownies cool completely before removing them from the pan and the parchment paper. I used a kitchen torch to toast the marshmallows and I definitely recommend that this is done with no parchment paper or you might start a fire.
7. Cut your brownies and enjoy campfire goodness without the fire.
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