There’s nothing better than a messy s’more treat during the summer, however, sticky fingers and faces can be a bit annoying when indulging in this delicious summer treat. My 12 year old daughter and I searched for a way to make this dessert convenient and easier to eat, so we came up with a fabulous alternative. We combined our favorite brownie recipe, with a graham cracker crust, milk chocolate, & toasted marshmallows. I am a huge fan of Ghirardelli Chocolate, so of course I had to use their Classic Brownie Recipe. I love Ghirardelli’s baking chocolate so much, so their products are my go-to when baking chocolate desserts. The brownie recipe was altered to bring in the milk chocolate taste of S’mores. You could also use Hershey’s products to stick to the original S’mores tradition.
1 pkg of Graham Crackers
1/2 stick of unsalted butter, melted
1/2 Milk Chocolate Baking Chips
4 ounces of Semi-Sweet Chocolate Baking Bar
1 cup firmly packed light brown sugar
1 tsp pure vanilla extract
2 large eggs
3/4 cup plus 2 tbsp all-purpose flour
1/4 tsp baking powder
3/8 tsp salt
Preheat oven to 350 degrees
For the Crust:
Spray an 8×8 pan with non-stick cooking spray. Use food processor to grind crackers into fine crumbs. Combine graham cracker crumbs, & unsalted butter. Pour the crumb into the pan, using the bottom of a glass, press the crumbs into the bottom of the pan. Place pan in the refrigerator for 5 minutes.
For the Brownie Filling
Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan, on top of graham cracker crust. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
Remove squares from pan and place on a cookie sheet. Place a jumbo marshmallow on top of each bar. Place bars in to stove under broiler and toast for 1 minute or more, depending on your desired toasting level.
Hope you enjoy. If you try this recipe, comment below and let us know how you like it.
Read more about the original Classic Brownie Recipe at http://www.ghirardelli.com/classic-chocolate-brownies-rec1048#Yt2xyrBZKJDmsYd0.99