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S'mores Brownies


Equipment

  • Hand mixer or stand mixer
  • 10x10 or 13x9 baking pan
  • Cooking Thermometer

Tips:

  • If you don’t have a thermometer for the sugar syrup, take a spoon of the boiling syrup and drip into cold water. If the sugar can be rolled in a ball it is ready. This is called the soft ball stage. 
  • Throw the fines brownies in the broiler(after it’s topped with marshmallow) for 3-5 minutes or until evenly toasted. 

Brownie Recipe: 

100g or 1 cup dark chocolate

2 Sticks Salted Butter

4 eggs

3/4 cup brown sugar

3/4 cup granulated sugar

1 tablespoon vanilla

 3/4 cup Dutch processed cocoa

3/4 cup All-purpose Flour

1 cup semi-sweet chocolate chips

Graham Crackers 

 

Instructions: 

  1. Preheat oven to 350° F. Line & grease a 10”x10” or 13” x9”  baking pan with parchment paper. Set aside. 
  2. In a microwave safe bowl or container melt dark chocolate and butter in the microwave until fully melted, about 30-60 seconds. Set aside and let cool. 
  3. Using a hand mixer or stand mixer with the whisk attachment, whip eggs, granulated sugar, brown sugar and vanilla. Whip 3-5 minutes or until doubled in size and pale in color. 
  4. Slowly add the cooled chocolate butter mixture to the whipped eggs. Whip 1-2 minutes or until well incorporated. 
  5. Add flour and cocoa powder to the mixture and mix until well incorporated. Fold in chocolate chips to the brownie batter.
  6. Add Graham crackers to the lines baking pans making sure the bottom is covered. 
  7. Pour brownie batter over the Graham crackers and spread evenly. 
  8. Bake for 35-45 minutes or until a toothpick inserted comes out with slight crumbs. 

Marshmallow Recipe:

1 cup granulated sugar

4 teaspoons corn syrup

4 teaspoons gelatin powder or 5 1/2 gelatin sheets

2 tablespoons of cold water

1 egg white

1/2 tsp Osmo Toasted Vanilla Salt

2 teaspoons vanilla

Powdered sugar for dusting

 

Instructions:

  1. Bloom gelatin powder in 2 tablespoons cold water or submerge gelatin sheets in cold water for 5-10 minutes, wring out and set aside.
  2. Using a stand mixer or hand mixer beat the egg white until it reaches soft peaks. 
  3. In a small pot heat the sugar, corn syrup and 2 tablespoons of water. Heat to 240° F or about soft ball stage. 
  4. While the mixer is running on medium with the egg whites, slowly pour in the hot sugar on the side of the bowl into the soft peak egg white. 
  5. Turn the mixer to high and continue whipping. Add vanilla & salt. 
  6. Melt the bloomed gelatin in the microwave for 10-20 seconds or until fully melted. 
  7. pour the melted gelatin into the meringue. 
  8. Beat mixture until the side of the bowl is no longer hot and the marshmallow is stiff & fluffy. About 5-10 minutes on high. 
  9. Pour the marshmallow over the brownies and spread with an offset spatula. 
  10. Dust the top of the marshmallow with powdered sugar. 
  11. Let it set at room temperature. This should take between 2-4 hours. 

 

 


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