Fudgy brownies topped with toasted mini marshmallows, Hershey’s ganache and crumbled pieces of graham cracker crust. They are every bit as gooey and messy as eating a true s’more toasted over a campfire. Well, OK maybe not every bit but they’re pretty close.
Do you ever get tired of s’mores? Every time you turn around there’s a new s’mores creation hitting you in the face. I’m waiting for someone to make a s’mores hamburger. Eww. Totally kidding. Maybe. They do it with Krispy Kremes. . . I for one could eat s’mores every single day of my life. A classic that never goes out of style.
The one thing I don’t like so much is the crunchy graham cracker. I like them on the soft side. When they’re crunchy all that melted goo squirts out the sides and sometimes even plops to the ground. That is just plain wrong.
When they’re on the softer side the middles stay in place a little better when you bite into it. That’s why rather than just crumbling up plain graham crackers to sprinkle on top I made a graham cracker crust and broke it up. Soft and chewy instead of hard and crunchy.
The marshmallows take a trip to the oven to puff up and turn golden so you get that much-loved toasted marshmallow flavor in each bite. That’s the one single thing you can’t argue over when it comes to a s’more. Toasted marshmallows are not optional.
To save time you can use a store-bought graham cracker crust or if you like that crunchiness skip that step altogether and break up graham crackers straight from the box.
Fudgy brownies topped with toasted mini marshmallows, Hershey's ganache and crumbled pieces of graham cracker crust.
- Preheat oven to 350 degrees F. In a medium bowl mix the graham cracker crumbs and sugar together. Pour in the butter and use a fork to work the butter into the crumbs. Line a baking sheet with parchment and press the crumbs into a 10-inch circle (it doesn't have to be perfect). Bake 10 minutes. Cool on wire rack.
- Heat oven to 350 degrees F. Line a 9 x 13 inch pan with parchment paper leaving the sides overhanging. Place a baking sheet on the bottom rack to catch any overflowing marshmallows.
- In a small saucepan over low heat melt the butter and chocolate together, stirring constantly. Remove from heat and allow to cool to lukewarm.
- In a large mixing bowl beat the sugar, vanilla and eggs together on high speed 5 minutes.
- Beat in chocolate on low speed, scraping down bowl as needed. Beat the flour in just until blended, don't overbeat.
- Pour in pan and evenly spread out. Bake 28 minutes. Remove the pan from oven and scatter the marshmallows evenly over top. Bake 12 - 14 more minutes or until marshmallows are puffy and golden on top. Remove to wire rack to cool.
- Add the chocolate to a small, heat-proof bowl. Heat the heavy cream until it just starts to boil.
- Pour over the chocolate and cover the bowl with a small dish or lid. Let sit 5 minutes.
- After 5 minutes whisk the mixture until it comes together and is smooth and creamy. Allow to cool to lukewarm.
- Pour almost all of the chocolate over top (hold back a little to drizzle over top) and spread it out over the marshmallow cream.
- Break up the graham cracker crust and sprinkle it all over the top. Drizzle with the remaining chocolate. Refrigerate 1 - 2 hours to help it set up.
- Use the parchment to remove the brownies to a cutting board and slice into squares with a chef's knife. Dip in hot water after each cut and wipe clean.
- Store leftovers in a cool, dry place or refrigerate up to 5 days.
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