S'mores Brownie Bars
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5
2 reviews
Excellent
S'mores Brownie Bars
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Buttery graham cracker crust, a chewy brownie, and cloud-like marshmallows: welcome to the heaven that is S'mores Brownie Bars.
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Ingredients
For the graham cracker crust:
- 1 cup graham cracker crumbs made from 10 rectangular crackers
- 4 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- salt
For the brownie layer:
- 8 tablespoons butter unsalted
- 1 cup bittersweet chocolate chips
- 1/2 cup granulated sugar
- 2 egg large, at room temperature
- 1 teaspoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 3/4 teaspoons baking powder
For the marshmallow topping:
- 3 cups marshmallows mini
Instructions
- Adjust oven rack to middle position and preheat oven to 350°F. Cut two 16-inch pieces of foil and line an 8-inch square baking pan, allowing excess to hang over sides. Spray with nonstick cooking spray.
- Break graham crackers into small pieces and pulse in food processor until they become fine crumbs. Add melted butter, sugar, and 1/4 teaspoon salt to crumbs and pulse to combine. Press into bottom of prepared pan.
- Melt chocolate and butter in medium bowl in microwave, 1 to 2 minutes, stopping every 30 seconds to stir with rubber spatula. Let cool. With a wooden spoon, mix in the remaining sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt. Add the flour and baking powder and mix until smooth.
- Pour batter into prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Do not over-bake. Transfer to cooling rack and top with marshmallows.
- Adjust oven rack to upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Let the brownies cool until they're just warm enough to handle. Remove foil and cut into squares. Store in an air-tight container at room temperature for up to 3 days.
Notes
- From Serious Eats
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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