S'mores Brownies

Last weekend my coed soccer team got together to watch the World Cup. We have a few people on the team from the UK, and the US played England on Saturday, so we all headed over to one player's house to BBQ, watch the game on his big screen, and talk a lot of smack.

I wanted to bring something over for dessert that was easy and delicious, and brownies were the perfect choice. I had a lot of marshmallows left over from a BBQ the week before and I thought brownies would also be the perfect way to use them up - and keep me from eating them straight from the bag!

These brownies were tasty, but not perfect. I like thick fudgy brownies and these were light and cakey - must have been something to do with the 2tsp of baking powder! Next time I'd use more chocolate and less leavening. Oh, and more marshmallows :)



S'more Brownies
Adapted from here

1 1/2 cups all purpose flour

2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup crushed graham cracker
12 big marshmallows (next time, I'd cut them in half)
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.