Have you ever had that endless nagging in your mind and a futile hankering for something totally sweet and indulgent? Often times I get that and trust me, the end result is never a pretty sight! Whoever came up with the idea of a sweet tooth needs to be crucified for instilling such cruelty on a weak soul!
My most guilty pleasure for indulgence is baking brownies at 2am and have no one but me, myself and I to share such blissful contentment with a glass of cold milk. I’ll just go to confession and ask for repentance for giving into this calorie temptation. Payback will be hellish for sure, but you have yet to experience this before knocking it off on your list.
Brownies have always been a long time sweet treat for anyone who’s hooked on chocolate and cakes. And then, there are S’mores! Is that really a word? It is. Well, it’s actually two words. A shortened version of “ some more” but with your mouth full of this delectable campfire treat, all that ever comes out of your lips when you try to ask for another is “s’more!”
No one has ever really laid claim for this snack other than Loretta Scott Crew. Reports have it that she was responsible for this recipe as she would be handing them out to Girl Scouts during campfires. There is a recorded version of a S’more recipe in “Tramping and Trialing with the Girl Scouts” which was published in 1927. It is yet to be confirmed if the Girl Scouts were the first to have concocted S’mores.
We all know what makes a S’more. If you haven’t gone camping, you can easily make this at home when you’ve got the grill going on a weekend. All it takes is a puffy marshmallow on a skewer lightly roasted and toasted over the fire. Two graham crackers with a piece of milk chocolate in between are used to sandwich the crisp and toasty marshmallow and is ever so gingerly removed from the skewer. The heat from the marshmallow will melt the chocolate and warm the cracker to give you a heavenly cookie experience. There are different ways to enjoy this basic recipe. You may even add some peanut butter on the crackers, and if you’re not much into campfires and grills … why don’t you try baking them all at the same time wrapped in foil under a broiler.
Since I’m on a brownie fix, I am looking at making S’more brownies just to go all out on this unforgivable craving. Trust me, there is no turning back at this point. Going in and all the way … and then S’more!
S’MORE BROWNIES
Ingredients
Crust:
6 tablespoons unsalted butter , melted
1½ cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate , chopped
1 cup packed light brown sugar
¾ cup white sugar
1½ teaspoons pure vanilla extract
½ teaspoon fine salt
4 large cold egg s
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Instructions
1.Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
2.For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
3.Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
4.Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
5.Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Photo Credit: {{Kim}}
Photo Credit: Betty Crocker Recipes
Photo Credit: Maegmariel