Happy first day of summer! I thought it would be fun to celebrate the arrival of the new season with a batch of these s’mores brownies, which practically taste like summer. Enjoy!
¾ cup crushed graham crackers
3 1/2 tbs salted butter, melted
1 stick unsalted butter, melted
1 cup granulated sugar
¼ cup brown sugar
¾ cup + 1 tbs cocoa powder
1/2 teaspoon kosher salt
3/4 teaspoon instant espresso powder
3 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup chocolate chips
2 cups mini marshmallows
Heat oven to 325° and set baking rack to lower third.
Lightly grease and line an 8x8x2 inches metal baking pan with two strips of opposing, overlapping pieces of parchment paper. Be sure to leave a little overhang as this helps during the removal process.with parchment; set baking dish aside
Add the crushed graham crackers to a medium bowl along with the 3 1/2 tbs melted salted butter and mix until crumbly; set aside.
To a large bowl add both sugars, cocoa powder, salt, and espresso powder, and whisk together until well combined; set bowl aside.
Place the stick of butter in a saucepan and melt over medium low heat. Once melted, allow the butter to cool slightly so that it’s not too hot, but warm to the touch.
Add the melted butter to the bowl with the cocoa powder, and whisk to combine. The mixture will begin to look like wet sand, which is what you want at this point.
Whisk the eggs, one at a time, in to the cocoa mixture. Then whisk in the vanilla extract. Add the flour, then gently fold into the chocolate batter until just combined. Add the chocolate chips, mixing a few times to incorporate.
Pour the batter into the prepared pan and evenly top with the graham cracker mixture. Place in the oven for 30-35 minutes
Carefully remove the brownies, then top with the mini marshmallows. Set your oven’s broiler to high. Place the brownies about 6-8 inches below the broiler. Keep a constant eye as these marshmallow should brown very quickly. Remove once toasted, about 30 seconds. Allow brownies to cool for 15-20 minutes, then transfer to a cooling rack to cool completely. Cut into desired amount of squares and enjoy. *Tip: for clean cuts wipe knife between each cut.