
Product Used In This Recipe
Sarah Kieffer’s S’mores Brownies
PREP: 30 MINUTES
COOK: 17 MINUTES
SERVINGS: 16 SERVINGS
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This recipe and image were created by Sarah Kieffer in partnership with Nordic Ware.
Bring the campfire inside with Sarah Kieffer’s indulgent S’mores Brownies, made with the Brownie Buddy™ Baking Set. These rich, fudgy brownies are layered with gooey marshmallows, a creamy ganache topping, and a graham cracker crunch for the ultimate summer-inspired treat. Baked in a 9×9 inch square pan and cut with the one-of-a-kind plastic cutter, they come out perfectly portioned every time with no scratched pans. Snap on the lid to take these nostalgic treats on the go to BBQs, picnics, and summer gatherings.
Ingredients
Brownies
- 2 large eggs, at room temperature
- ¾ cup [150 g] granulated sugar
- ¼ cup [50 g] brown sugar
- ¼ cup [56 g] vegetable oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 3 oz [84 g] semisweet chocolate, chopped
- 4 tablespoons [57 g] unsalted butter
- 3 tablespoons Dutch-process cocoa powder
- ¾ cup [107 g] all-purpose flour
Topping
- 2 oz [56 g] semisweet chocolate
- 1/3 cup [80 g] heavy cream
- ½ cup [50 g] mini marshmallows
- ¼ cup [45 g] semisweet chocolate chips
- 3 graham crackers [45 g], crushed
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease a 9 by 9 in [23 by 23 cm] square pan from the Nordic Ware Brownie Buddy Baking Set.
For the Brownies
In a large bowl, whisk together the eggs, granulated and brown sugars, oil, vanilla, salt, and baking powder.
In a medium, heavy-bottom saucepan over low heat, melt the semisweet chocolate and butter, stirring frequently to prevent scorching. Continue cooking until the mixture is smooth. Remove from the heat and add the cocoa powder and whisk until completely combined.
Add the chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour and stir with a spatula until just combined.
Pour the batter into the prepared pan and bake for 17 to 22 minutes, until the sides of the brownies have set, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it.
Transfer the pan to a wire rack. Sprinkle half of the mini marshmallows and the chocolate chips over the warm brownies, and gently press them in so they adhere.
For the topping
While the brownies bake, place the chopped semisweet chocolate in a small heatproof bowl. In a small saucepan over medium heat, heat the heavy cream until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let it sit for 5 minutes. Remove the plastic wrap and whisk until completely smooth.
Pour the chocolate topping evenly over the warm brownies, then use the back of a spoon to gently spread in an evenly layer. Sprinkle the top with the crushed graham crackers and remaining marshmallows. Let the brownies cool completely, then use the Brownie Buddy cutter to cut them into squares. If desired, use a kitchen torch to toast the tops of the marshmallows until golden brown; serve the bars soon after toasting. The brownies can be store in the refrigerator, covered, for up to 3 days.
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