S'mores Brownies

Published June 1, 2004.

Why this recipe works:

Adding baking powder to this S’mores brownie recipe lent the brownies a slightly cakey, very sturdy texture that stood up well to the marshmallow topping didn’t crumble when sliced. Unsweetened chocolate added the richest chocolate flavor, which combined decadently with gooey marshmallow… read more

Adding baking powder to this S’mores brownie recipe lent the brownies a slightly cakey, very sturdy texture that stood up well to the marshmallow topping didn’t crumble when sliced. Unsweetened chocolate added the richest chocolate flavor, which combined decadently with gooey marshmallow topping and a buttery graham cracker crust. Ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean. For the characteristic golden-brown crust on the marshmallows, we briefly broiled the marshmallow-topped, already-baked S’mores brownies.

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Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. You will need 6 whole graham crackers to yield 3/4 cup crumbs when finely ground in a food processor. Prepare the brownie batter while the crust bakes. This recipe will not work in an oven with a separate broiler compartment.

Ingredients

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