Sooooooo I have a confession. This recipe/post has been sitting in my drafts folder basically since April 1.
I know that’s a long time to be holding out on you and I have no excuses for you, but OMG is the wait worth it. These brownies will definitely be making a more regular appearance in my party rotation. And while I’ve missed every appropriate holiday to share these for since April (Memorial Day, Fourth of July, Labor Day, summer BBQs, summer birthdays, summer bonfires, etc), I thought that as the weather is starting to cool down, we could all use one last “hurrah!” for an AMAZING summer.
Speaking of summer, I can’t believe how much traveling and running around I did. It was SO needed and so lovely. I’ll be writing recaps of everything soon (including, still, my cross country roadtrip from April. insert embarrassed emoji here please). But first, I need need NEED to share these brownies.
These could be as complex or as simple as you want them to be. That’s the beauty of it. I made them with a homemade brownie recipe and some leftover homemade marshmallows that I had. Don’t have the time, energy, or resources? You can use a box mix and a bag of marshmallows. And voila! No one will know the difference and everyone will be amazed at your brownie layering skills.
makes 1-9×13 pan
For the Graham Cracker Crust:
2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, melted
For the Brownies:
1/3 cup cocoa powder
1/2 cup + 2 tablespoons boiling water (bring 1 1/2 cups to a boil and then measure out needed amount)
2 ounces unsweetened chocolate, chopped fine
1/2 cup + 2 tablespoons vegetable oil
4 tablespoons unsalted butter, melted
2 large eggs + 2 yolks
2 teaspoons vanilla extract
2 1/2 cup granulated sugar
1 3/4 cups all-purpose flour
3/4 teaspoon salt
6 ounces dark chocolate, cut into small chunks
[aka 1 batch of Chewy Brownies]
For the Marshmallows:
10 ounces marshmallows (homemade or store-bought okay!)
Preheat oven to 350 degrees F. Line a 9×13 baking pan with an aluminum foil sling.
Line a 9×13 pan with a foil sling. Cut two pieces of foil so that they are longer than the pan and so that one is 9 inches wide and one 13 inches wide. Create a sling, making sure the foil is pressed into the corners and that there is overhang on the sides. Grease liberally and set aside.
In a medium bowl, stir together graham cracker crumbs, granulated sugar, and salt until well mixed. Add in melted butter and stir until mixture resembles wet sand and well combined. Pour into prepared baking pan and spread graham cracker mixture so it evenly coats the bottom. Using the bottom of a glass, measuring cup, or something flat, flatten the graham cracker mixture so it’s compacted.
Bake for 7-8 minutes. Remove from oven and set aside. While graham cracker crust is baking, prepare brownies.
In a small mixing bowl, whisk together flour and salt and set aside.
In a large mixing bowl, whisk together cocoa powder and boiling water until smooth. Add in unsweetened chocolate and whisk until melted. Add in vegetable oil and melted butter, whisking until smooth. Add in eggs and egg yolks and mix. Stir in vanilla. Add sugar and whisk until smooth. Using a spatula, add in flour-salt mixture, folding batter until incorporated. Stir in chocolate chunks.
Pour batter into prepared pan. Use a spatula to spread batter so that it’s spread out evenly over the graham cracker crust. Transfer to oven and bake for 30-35 minutes, rotating pan halfway through baking. Brownies are done when a toothpick comes out with a few moist crumbs.
Set oven to broil (or you can also use a kitchen torch). Sprinkle marshmallow evenly over the top of the brownies. Broil or torch s’more brownies until marshmallows are golden brown.
Transfer pan to a wire cooling rack and let cool for about an hour. Remove the brownies from the pan (and peel back aluminum foil from the edges) and let cool completely, for another hour or so. Cut brownies until 2 inch squares and store in an airtight container.