No matter if your team wins or loses on Sunday, this dessert is sure to deliver a happy ending to your Superbowl party:
S'mores Brownies
These brownies are exactly what they seem: a rich and fudgy chocolate brownie layered with graham crackers and topped with toasted marshmallows. It might be my favorite brownie of all time. I'll definitely be making it this weekend.
PC: Williams Sonoma
Recipe after the jump:
Ingredients:
- 16 Tbs. (2 sticks) unsalted butter
- 10 oz. bittersweet chocolate, finely chopped (1 1/2 cups) (I've also tried half bittersweet half dark chocolate because that's what I had on hand)
- 1 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- 1 1/3 cups cake flour
- 3 Tbs. natural cocoa powder
- About 6 graham cracker sheets, roughly crushed with your hands
- About 12 jumbo marshmallows or half a bag of mini marshmallows to cover the top
Directions:
Preheat an oven to 350°F. Generously butter a 9-by-13-inch baking dish.
In a saucepan over low heat, melt the butter and chocolate, stirring often, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour into the prepared dish and spread evenly. Top evenly with the marshmallows.
Bake until a toothpick inserted into the center comes out almost completely clean, 30 to 35 minutes. Transfer the dish to a wire rack and let cool, then cut into big, gooey squares. Makes 12 brownies.
Baker’s note: To make it easier to cut the brownies, fill a tall glass with very hot water and have a paper towel handy. Dip your knife in the water and wipe it off before each cut. This works great for cutting anything sticky, such as frosted layer cakes or cookie bars.
In a saucepan over low heat, melt the butter and chocolate, stirring often, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour into the prepared dish and spread evenly. Top evenly with the marshmallows.
Bake until a toothpick inserted into the center comes out almost completely clean, 30 to 35 minutes. Transfer the dish to a wire rack and let cool, then cut into big, gooey squares. Makes 12 brownies.
Baker’s note: To make it easier to cut the brownies, fill a tall glass with very hot water and have a paper towel handy. Dip your knife in the water and wipe it off before each cut. This works great for cutting anything sticky, such as frosted layer cakes or cookie bars.
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