While many people are worrying about being swimsuit-ready for summer weekends, I was more worried about what delicious dessert to bring for a Memorial Day BBQ at Aaron’s parents. I am rockin’ the basketball-sized baby-tummy these days and enjoying one of the perks of a summertime pregnancy: I’ve got a big belly, might as well have fun with it and succumb to a few food cravings! I truly believe there are those that love to bake and those that love to cook; and I would choose baking versus the latter in a heartbeat. It makes me happy, it’s scientific, smells amazing, and provides a false sense of endorphins–what more could you want!?
I’ve never made s’mores brownies, but for some reason they sounded like something I had to make (and I am someone marshmallow-obsessed that always has them in the pantry,) so I opted to go for it. Only problem I found—the quickest and most-popular recipes all required boxed brownie mix (not knockin’ it, but I just didn’t have any on hand, and naptime was looming so I was about to be homeward bound for good.) So, I googled an easy but well-received brownie recipe and took a mixture of ideas for the toppings based off a few of the highly-rated recipes. From-scratch brownies make it even more fluffy and fudge-like, and it was barely any extra work. It was a risk going rogue with a new recipe- but when chocolate, marshmallows, graham crackers, and…oh yeah…brownies are involved, it’s a risk I am willing to take. The girls loved getting to help me whisk things, crush up the graham crackers, and sprinkle marshmallows on top. They even managed to steal a little brownie batter, making them look very Charlie Chaplin-esque (OR like a very infamous World War II leader, but let’s go with Chaplin!) I could not believe how delicious these were. Definitely rich, but it’s often nice when a small serving of something can be so satisfying. I promise that you will LOVE this recipe if you are even remotely a fan of s’mores. 🙂
-1 cup butter, melted
-2 cups white sugar
-4 whole eggs
-2 tsp. vanilla extract
-2/3 cup cocoa powder
-1 cup flour
-1/2 tsp. salt
-1/2 tsp. baking powder
-6 graham crackers, crumbled nice & fine
-1&1/2 cups mini marshmallows (or more to your liking)
-8 (1.5 ounce) bars of milk chocolate, coarsely chopped (I initially didn’t have enough chocolate bars, so I used my Ghirardelli chocolate chip stash— as long as it measures to around 10-12 ounces of chocolate, you’re golden!)
1.) Preheat oven to 350*, grease/butter/whatever your heart desires a 9×13 pan (I use canola oil spray on a metal pan…all the sites out there suggest metal over glass for brownies!)
2.) One at a time, add all ingredients listed, stirring each time you put an ingredient in (a rare time I didn’t use my mixer, but enjoyed letting the girls help me whisk each thing in.)
3.) Bake for 20 minutes, depending on if your oven tends to cook a little faster or slower. *while baking, make sure all of your ingredients are ready, you’ll want to put the toppings on right when you get those brownies out!*
4.) With all topping ingredients in a bowl, generously pour across entire brownie pan until evenly coated with marshmallows, graham crackers, and milk chocolate.
5.) Bake for another 10-15 minutes, until a toothpick comes out clean. This can be a bit tricky with the melted chocolate, but try your best! 😉
6.) Allow to cool, then cut with a plastic knife (it really does work the best for cutting things with sticky toppings!)
7.) Enjoy! 🙂
Thanks for reading—I hope your summer (even though it “officially” doesn’t start for a few weeks, these Northern California temps say otherwise) is off to a delightful start!