The best dessert mash up, s’mores + brownies will be your new favorite! Starting with a graham cracker crust topped with brownie batter baked and topped with chocolate chunks and toasted marshmallows! Perfect for your next party dessert!
INGREDIENTS :
- Graham Cracker Crust
- 190 Grams (6 3/4oz) Graham Cracker Crumbs, about 11 full-size graham crackers
- 2 Tablespoons Granulated Sugar
- 2 1/2oz ( 5 Tablespoons) Unsalted Butter
- Brownies or use a Boxed Brownie Mix
- 2oz (1/4 Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams(1 1/4 cups) Granulated Sugar
- 90 Grams (3/4 cups) Bensdorp Dutch Cocoa Powder
- 3oz (scant 1/3 cup) Vegetable Oil
- 2 Teaspoons Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- 1/8 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 Grams (scant 1/2 cup) All-Purpose Flour/ Plain Flour
- 4oz (1/2 heaping cup) Chocolate (chips, chunks, or bars chopped)
- Topping
- 3.5oz (½ Cup) Chocolate Chunks/ Chips
- 5oz (1 Cup) Mini Marshmallows
INSRUCTIONS :
- Preheat your oven to 350F/180C and line a 9-inch square pan with foil and grease heavily.
- In a large bowl whisk the graham cracker crumbs and granulated sugar together. Pour in the melted butter and whisk to combine.
- Pour the crust into the prepared pan and use the bottom of a glass or measuring cup to pack the crust. Bake crust at 350F for 10 minutes. While crust is baking prepare brownies.
- Brownies
- In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
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