Whether you make this for the Superbowl or your Valentine, you will be so happy that you did! I dressed up my Best Chocolate Brownies recipe and made the most awesome S'Mores Brownies. They are irresistible, rich, andchocolatey, with agraham cracker crust and gooey marshmallows on top. Once out of the oven, the longer you wait, the easier these brownies are to cut. But eating these warm is heaven.
Ingredients for S'mores Brownies:
6 graham crackers, full sheets
3 cups mini marshmallows
3/4 cup Dutch cocoa powder
1/2 cup canola oil
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons cooled strong coffee
3/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
cooking spray
You will need an 8" x 8" baking pan and foil.
Time-Saving Tip: Prepare the brownies at least 2 hours before cutting.
Let's see what we need.
We're ready to bake.
Fully line the pan with foil. I use heavy-duty foil. Coat the lined pan with cooking spray. Then cover with 1 layer of graham crackers breaking them as needed to fit.
Combine the flour, baking powder, salt, and cocoa.
Whisk together the eggs, coffee, and vanilla. Add the sugar, and when combining slowly, whisk until the oil is well mixed.
Add the dry mixture to the wet and stir until combined. Stir in the bittersweet chips.
Pour the mixture into the prepared pan and top with the semi-sweet chips. Transfer the pan to a preheated 325-degree oven. Bake for 35 minutes.
Top the brownies with all of the marshmallows. Broil until golden. This takes seconds.
Let the brownies cool for at least an hour or more. Carefully remove the brownies from the pan and foil.
This is how I go about cutting brownies. With the gooey topping, coat the knife with cooking spray for each cut. Spray the knife, insert it and drag it to finish each cut. Be sure to wipe the knife clean and recoat with cooking spray after and before the next cut.
They're ready! S'mores Brownies are pure deliciousness in each bite!
Enjoy!
S'mores Brownies:
6 graham crackers, full sheets
3 cups mini marshmallows
3/4 cup Dutch cocoa powder
1/2 cup canola oil
1 3/4 cups granulated sugar
2 large eggs
2 tablespoons cooled strong coffee
3/4 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
cooking spray
You will need an 8" x 8" baking pan and foil.
Fully line the pan with foil. I use heavy-duty foil. Coat the lined pan with cooking spray. Then cover with 1 layer of graham crackers breaking them as needed to fit.
Combine the flour, baking powder, salt, and cocoa.
Whisk together the eggs, coffee, and vanilla. Add the sugar, and when combining slowly, whisk until the oil is well mixed.
Add the dry mixture to the wet and stir until combined. Stir in the bittersweet chips.
Pour the mixture into the prepared pan and top with the semi-sweet chips. Transfer the pan to a preheated 325-degree oven. Bake for 35 minutes.
Top the brownies with all of the marshmallows. Broil until golden. This takes seconds.
Let the brownies cool for at least an hour or more. Carefully remove the brownies from the pan and foil.
This is how I go about cutting brownies. With the gooey topping, coat the knife with cooking spray for each cut. Spray the knife, insert it and drag it to finish each cut. Be sure to wipe the knife clean and recoat with cooking spray after and before the next cut.
Time-Saving Tip: Prepare the brownies at least 2 hours before cutting.