Did you know today is National S'mores Day? I for one think a declaration such as this is pretty silly, but I'm also willing to participate and commemorate a day set aside to honor one of my favorite foods -- the beloved s'more. If something like National Jicama Day comes along, don't expect me to be celebrating. I happen to think it's a totally pointless food.
Anyway, back to s'mores. It's interesting how so many products out there have a s'more take to them: cereals, granola, protein and candy bars, some of them even claiming to be healthy. Come on, we all know when we eat a s'more, our pants aren't getting any looser.
One of the most recent s'more products I've seen is s'more ice cream and even ice cream topping. Oh, and there are even s'more cocktails.
I used to get suckered into trying a lot of these products, but it always ended in disappointment. Can you really replicate the goodness of a s'more in another product? I think not. So maybe I'm going against my own beliefs with this latest recipe, but I did find a way to incorporate the components of a s'more into a fudgy brownie. I'm more realistic these days too, I guess. I didn't expect to pull them out of the oven and have brownies that tasted just like s'mores. I was just hoping they'd have the flavors and hints of this sweet camping treat. And you know what? I think it worked. Not a s'more in the shape of a brownie, but instead a brownie that takes on the flavors of a s'more while still holding it's own as a fudgy square of deliciousness.
adapted from Bon Appetit, October 1991
- 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
- 1 cup semi-sweet chocolate chips
- 12 big marshmallows (I also diced 6 additional marshmallows and stirred them into the batter. These marshmallows dissolve when baked, so you can leave them out, or throw them in. Up to you!)
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers and chocolate chips. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes 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, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.