S’mores brownies

A fudgy brownie twist on a camping classic

Tips

make ahead of time!

Homemade Marshmallows need to set, because of this, I encourage you to make the brownies a day ahead of time, at least the morning of, to allow a minimum 4 hours to set.

homemade marshmallows

In the recipe below I use homemade marshmallows to top a decadent brownie. However this recipe can be used to make your own marshmallows anytime! Don’t be scared to get creative by adding flavored extracts, like hazelnut, milk or coconut.

To make individual marshmallows line a casserole dish with parchment or cling wrap, spray with cooking spray, and pour marshmallow fluff into pan. Let marshmallows set for at least 4 hours before cutting. Combine 1/4 cup of cornstarch and 1/4 cup of powdered sugar and set aside. Once marshmallows are cut, toss in cornstarch/ sugar mixture. Keep cut marshmallows in airtight container, good for up to a month.

cutting the brownies

You may be thinking, really? I know how to use a knife. And that may be true but for these it takes a little bit more finesse. The marshamallow toppings will gunk up the knife making it cut after repeated use. In order to alievate that boil some water and place in a tall glass, like a pint glass, stein or even vase. Let your knife sit in the hot water, wipe water before cutting. Repeat in order to clean the knife after each cut. Its tedious but it will make it easier for you to cut.

S’mores brownies

Preparation Time: 30 minutes | Cook Time: 40 minutes | Serving size: 12 – 16 brownies

Gather

fudgy brownies

• 3 sticks butter 
• 10 ounces semi-sweet baking chocolate
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 cup cocoa powder
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon instant coffee
• 1½ cups sugar
• ½ cup brown sugar
• 5 eggs
• 1 tablespoon vanilla
• 2 4.4-ounce Hershey XL candy bars (I like getting king size as they’re thicker), broken up by square
• 13 graham crackers (break them as needed to fill the whole pan as best you can) 

homemade marshmallow

• 3 packages unflavored gelatin
• 1 cup ice-cold water
• 1⅓ cup sugar
• 1 cup light corn syrup (this can be found in most baking sections)
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch 
• 2 tablespoons powdered sugar
• Nonstick spray

Follow

for the brownies

1. Preheat the oven to 350 degrees. Line a 9-inch-by-13-inch brownie dish with parchment paper. Leave about 1½ inches of overhang; you will set the marshmallows in here later. 
2. Melt butter and 10 ounces of semi-sweet chocolate in a microwave-safe bowl. (I like to use a double boiler. To make a double boiler, add ¾ cup of water to a sauce pot and then place a heatproof glass or aluminum bowl over it. Water should be able to reach a rapid simmer but not hit the bottom of the bowl.)
3. Combine flour, cornstarch, cocoa powder and salt in a medium bowl. Set aside.
4. When chocolate and butter are melted, stir to combine. Stir in vegetable oil and instant coffee. Gradually mix in sugar and brown sugar until well combined. 
5. Whisk in eggs, one at a time. Add vanilla.
6. Slowly add flour mixture to chocolate and combine. Once combined, fold in chocolate squares. 
7. Line graham crackers in the bottom of the pan. Pour into the prepared brownie pan. Bake 30 to 35 minutes, or until the top is set and begins to show crackling and edges are pulling away from the sides. (Because these brownies are fudgy, the center will be giggly. Putting a toothpick in the center will most likely return fudgy or with melted chocolate, so I don’t recommend using that method.)
8. Let cool before adding marshmallow topping (see below); warm to the touch is OK. 

for the marshmallows

1. Place the gelatin into the bowl of a stand mixer with whisk attachment along with ½ cup of water.
2. In a small saucepan, combine ½ cup water, sugar, corn syrup and salt. Place over medium-high heat, cover and cook for 3 to 4 minutes. Uncover and continue to cook until the mixture reaches 230 degrees. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed. While running, slowly pour in the sugar syrup. Once you have added all of the syrup, slowly stream in vanilla extract, then increase the speed to high. Continue to whip until the mixture thickens; this should take 12 to 15 minutes. The mixture may be lukewarm and that’s OK! 
4. Mix cornstarch and powdered sugar, and set aside.
5. When ready, pour the marshmallow mixture on top of the brownies. (I like to spray the parchment tabs before this to ensure it can pull away later.) Using a lightly oiled spatula, spread marshmallow fluff evenly in the pan. Place cornstarch and sugar mixture in a fine-mesh strainer, and dust marshmallow top with the cornstarch mixture to cover lightly. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. (If you have additional marshmallow, pour into a greased tupperware dusted with powder.)
6. Use a straight-edge knife to portion brownies as desired. (Heating your knife by setting it in boiling water will help slice through the untoasted marshmallows easier.)

toasting marshmallow

1. If you’d like to toast the whole pan: Set the oven rack to second or third from the top position. Turn the broiler on low. Set the pan in the oven for 10 to 20 seconds. Carefully watch to prevent burning (sometimes I leave the oven ajar and watch it). If toasting individual squares, you can also place them in the oven or use a kitchen torch.