S’mores Brownies

I heard someone talking about s’mores brownies a couple of weeks back and the thought of them became lodged in my brain somewhere.  Then, last weekend at korean bbq we had s’mores for dessert. And, guess what?  That S’MORES little memory popped up; I knew I had to find a recipe.

Out of the numerous recipes I sorted through on Google, Joy the Baker’s took the cake.  Simple, easy, straight to the point, my favorite kind of recipe.

There’s something about brownies that have marshmallows on top and graham crackers in the batter that makes them even more irresistible.  It’s like seeing a bottle of glitter nail polish on the counter, you just have to paint your nails right then an there.

Nope?  Maybe that’s just me…

S'mores Brownies

Ingredients:

1 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter

6 ounces unsweetened chocolate, chopped

5 large eggs

1 1/4 cups dark brown sugar

1 cup granulated sugar

2 teaspoons vanilla

1 cup graham cracker, roughly crushed with your hands

12 large marshmallows

Directions:

Preheat oven to 350 degrees F. Butter 9x13-inch baking pan with 2-inch high sides. Combine first 3 ingredients in small bowl. Put butter and chocolate in a metal bowl over a heavy saucepan of simmering water (or double boiler). Stir until butter and chocolate are melted and smooth.

Beat eggs, sugar, and vanilla in a large bowl to blend. Stir in warm chocolate mixture, then add dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick comes out with moist crumbs attached, about 30-40 minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife. Clean the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.

{via Joy the Baker }
adapted from Bon Appetit, October 1991