We’ve been spending a lot of time outside in the snow these days. And when we are inside, I can’t keep myself away from the oven. There are so many good warm treats for baking this time of year.
While the snowflakes were falling this week, I got into my head that I could combine our favorite summer time treat with my favorite brownie recipe. Voila! Brownie S’mores were born in my very own winter kitchen. They are delicious in a sticky, gooey, lick your fingers kind of way.
Graham Cracker Crust
1 3/4 cups graham cracker crumbs
1 stick butter, melted
1/3 cup sugar
2 sticks butter, melted
2 cups sugar
1 1/2 cups flour
1/3 cup cocoa
1 tablespoon vanilla
pinch of salt
1 package large marshmellows
6 ounces chocolate, melted (dark or milk)
Preheat oven to 350 f
For the Crust:
Mix crumbs, butter, and sugar until well blended. Press mixture into 9×13 baking pan.
Bake at 350 for 8 minutes. Cool slightly.
For the brownies:
Melt butter and stir in cocoa until well blended. Set aside.
Mix flour, sugar, eggs, vanilla, and salt in a large bowl until well blended. Pour butter-cocoa mixture over flour mixture and stir until well combined. Pour over graham cracker crust.
Bake for 30 to 35 minutes, or until toothpick inserted in center of brownies comes out clean.
For the topping:
When brownies have cooled slightly, prepare topping. For each brownie, heat two large marshmellows over an open flame until melted and browned. Place roasted marshmellows on top of brownie and drizzle with 1 tablespoon melted chocolate. If desired, add chocolate shavings as garnish.
Serve immediately and thoroughly enjoy! Makes 24 2x2inch brownies.