Who doesn’t love sitting out by the campfire on a summer night with family and friends? We all know what everyone is waiting for after dinner has had time to digest – the s’mores! S’mores were created for the Girl Scouts originally on one of their camping expeditions. The common contraction “s’mores” actually stands for “some more.” A lovely combination of marshmallow, chocolate and graham crackers is a classic dessert.
This recipe takes the ordinary brownie and gives it the gooey and crunchy component that I love in s’mores. Hence, they’re called S’mores Brownies.
The brownie recipe that I used is a simple one from the back of Ghirardelli’s Sweet Ground Chocolate and Cocoa Powder.
~ 2 eggs
~ 3/4 cup of sugar
~ 1 tsp vanilla extract
~ 1/2 cup butter, melted
~ 3/4 cup Ghirardelli sweet ground chocolate and cocoa powder
~ 2/3 cup all-purpose flour
~ 1/4 tsp baking powder
~ 1/4 tsp salt
1. Preheat oven to 350°. Grease 8-inch square pan with non-stick spray or butter.
2. Using a spoon, stir the eggs with the sugar; then add the vanilla. Stir in the butter.
3. Combine the chocolate powder with the flour, baking powder and salt in a separate bowl. Stir the flour mixture into the egg mixture. NOTE: Adding nuts and/or chocolate chips is optional.
4. Spread in pan and bake 20 to 25 minutes or until just set. Let cool completely.
For a S’mores Brownies adaptation, prepare the Ghirardelli brownie (or any other brownie recipe) normally. However, instead of baking the recipe for the full time designated, set the timer for half the time recommended. At the half way point, you will add the S’mores part of the S’mores Brownies.
So, we already have the chocolate part of the S’mores from the brownies; the marshmallows and graham crackers are what’s missing! Using 6 graham crackers, broken into 1-inch pieces and 1 1/2 cups miniature marshmallows, the flavor and texture will be created. Evenly distribute the graham crackers first and then the marshmallows on top of the brownie mix after half of the baking time. (If you don’t have miniature marshmallows, just break large ones into smaller pieces, comparable to miniature ones.) Wanting some extra chocolate? Add some chocolate chunks along with the marshmallows and graham crackers. Bake the brownies for the remaining time or until a toothpick comes clean out of the batter. At the end, the marshmallows will be golden brown, as if you just roasted them over a campfire!
Fun fact to end on – In Australia and New Zealand, graham crackers don’t exist! What to use instead? Shortbread cookies.