Buttery graham cracker crust, a chewy brownie, and cloud-like marshmallows: welcome to the heaven that is S’mores Brownie Bars.
I can’t believe S’mores Week is already over. It’s probably just as well, I don’t think the amount of graham crackers, marshmallows, and chocolate I’ve purchased the past few weeks is normal. I’m pretty sure I’m addicted to doing themed weeks. I already want to do another one. Any suggestions or requests?
Don’t worry about going into s’mores withdrawals, I’ve left you with a little list of more s’mores links from fellow bloggers. You’ll have enough s’mores recipes to last you summers and summers to come (that is if the world doesn’t end in 2012).
Taste: Like fudgey, rich s’mores.
Texture: Some of my favorite textures – buttery graham cracker crust, chewy & soft brownie, and cloud-like, sticky marshmallow.
Ease: The hardest part of this recipe is cutting out pieces and not having the marshmallow stick to everything.
Appearance: I love the distinct layers in these bars.
Pros: A fun twist on brownies.
Cons: So sticky!
Would I make this again? Probably.
Even more s’mores recipes:
- S’mores Cupcakes from Handle the Heat
- S’mores Cheesecake from Tracey’s Culinary Adventures
- S’mores Cookie Sandwiches from My Kitchen Addiction
- S’mores Pudding from Annie’s Eats
- No-Bake S’mores Bars from How Sweet It Is
- S’mores Mousse Tart from Food + Words
- Peanut Butter S’mores with Toasted Strawberry Marshmallow and Bacon Peanut Brittle from Eat the Love
- S’mores Bars from Cherry Tea Cakes
- S’mores French Toast from Buns in my Oven
How to make S’mores Brownie Bars
Yield: about 16 bars
Cook: 45 minutes
For the graham cracker crust:
1 cup graham cracker crumbs (made from 10 rectangular crackers)
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup plus 1 tablespoon sugar
For the brownie layer:
1 cup bittersweet chocolate chips
2 large eggs, at room temperature
1 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
3/4 teaspoons baking powder
For the marshmallow topping:
3 cups mini-marshmallows
Adjust oven rack to middle position and preheat oven to 350°F. Cut two 16-inch pieces of foil and line an 8-inch square baking pan, allowing excess to hang over sides. Spray with nonstick cooking spray.
Break graham crackers into small pieces and pulse in food processor until they become fine crumbs. Add melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt to crumbs and pulse to combine. Press into bottom of prepared pan.
Melt chocolate and remaining 8 tablespoons butter in medium bowl in microwave, 1 to 2 minutes, stopping every 20 seconds to stir with rubber spatula. Let cool. With a wooden spoon, mix in the remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt. Add the flour and baking powder and mix until smooth.
Pour batter into prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Do not over-bake. Transfer to cooling rack and top with marshmallows.
Adjust oven rack to upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Let the brownies cool until they're just warm enough to handle. Remove foil and cut into squares. Store in an air-tight container at room temperature for up to 3 days.
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