S’mores Brownies - Olive These Foods

S’mores Brownies

Recipe courtesy of Buttermilk by Sam

Buttery graham crust, fudgy brownie center, and homemade vanilla marshmallow toasted to perfection.

Yield

  • 16 brownies

Time

  • Prep: 30 min
  • Bake: 30 min
  • Chill: 2–4 hrs

Ingredients

Graham Crust

  • 190 g (1 ½ cups) graham cracker crumbs
  • 75 g (⅓ cup) unsalted butter, melted

Brownie Layer

  • 113 g (½ cup) unsalted butter
  • 200 g (1 cup) granulated sugar
  • 50 g (½ cup) Dutch-process cocoa powder
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 30 g (¼ cup) all-purpose flour

Marshmallow Topping

  Gelatin mixture

  • 80 g (⅓ cup) cool water
  • 14 g (2 packets) powdered gelatin
  • ½ tsp fine sea salt
  • 1 vanilla bean, split and scraped

  Sugar mixture

  • 80 g (⅓ cup) water
  • 200 g (1 cup) granulated or brown sugar
  • 90 g (¼ cup) honey or corn syrup

Method

  • Prep the crust & first layer: Preheat oven to 350°F (175°C). Grease and line an 8 × 8 in (20 × 20 cm) pan with parchment. Combine graham crumbs and melted butter, then press firmly into the bottom of pan.
  • Make the brownies: Melt butter (30–60 sec). Add sugar and warm briefly again (30–60 sec), whisk the mix together very quickly and swiftly for 1 minute. At first the mixture will appear separate but as you whisk it should turn cohesive and shiny.  Whisk in eggs 1 minute. Stir in cocoa, flour, vanilla, and salt and whisk just until blended.  Pour over crust and spread evenly. Bake 30 minutes. Cool completely, then refrigerate until chilled.

  • Make the marshmallow layer: In the mixer bowl combine the gelatin ⅓ cup cool water salt and vanilla in the bowl of your stand mixer fitted with the whisk attachment and let set. In a deep pot, stir together the sugar, honey or corn syrup and ⅓ cup water. Set to cook over medium heat, with a candy thermometer clipped onto the pan. When the temperature reaches 250 F, turn off the heat (this will take at least 10 minutes – if you’ve used honey, the mixture will rise quite a bit as it boils). Once the sugar is done cooking, turn the mixer on low so it can break up the gelatin and slowly pour in the hot sugar. Turn the mixer to medium high and whip for about 10 minutes, until the mixture is thick, fluffy and pulls away from the whisk as it’s moving.

  • Assemble: Spread marshmallow evenly over cooled brownies. Cover with foil and chill 2–4 hours until set. Dust with powdered sugar.

  • Finish & serve: Slice with an oiled chef’s knife. Right before serving, place slices on a baking sheet and broil 1–2 minutes, watching closely, until golden. Serve warm.
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