As good as plain chocolate brownies are, we wanted brownies sturdy enough to be topped and flavored with a variety of options.
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 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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