toasted s'mores fudge brownies
Say hey, 'tis s'mores season suckers!
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 tbsp instant espresso (optional)
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 7-8 cinnamon graham cracker sheets
- 3 cups mini marshmallows
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving some to overhang the sides.
- In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips for 1 minute. Stir until the bowl is no loner warm. If needed, heat an additional 20-30 seconds until totally smooth. Whisk in the sugars.
- In a large bowl, beat the eggs on medium-high speed until very frothy and bubbly, about 3-4 minutes. Lower the speed and mix in the butter and sugar mixture, then the vanilla and instant coffee (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined. Fold in the remaining 1/2 cup of chocolate chips.
- Line the bottom of the prepared baking dish with the graham crackers. You may need to break them up into various sizes to get a single layer, with minimal overlap. Pour the brownie batter overtop and spread gently from edge to edge.
- Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Remove brownies from the oven and heat the broiler to high. Spread the mini marshmallows overtop, then set the brownies back into the oven for 30-60 seconds until toasted to your liking. Take care - the parchment overhanging the pan might burn.
- Place the tray on a wire rack and let cool at least 30 minutes. Slice and serve!
Notes
*Slicing tip: Marshmallows are the biggest assholes to slice. To make it somewhat easier, run your knife under hot water before slicing. Clean the knife and repeat between every slice you make. Pain in the booty, but it does help.