Saturday, June 2, 2012

Gourmet S'more Brownie Bars

Gourmet S'more Brownie Bars
Here's the last recipe peeps. And I definitely saved the best for last. I can't tell y'all how much we loved these over-the-top brownies. I mean we had like 4 each after dinner, and probably one for breakfast every day since. Don't judge us, we know that's not good. We get it. But they are just too damn delicious. I have seen a lot of recipes before for s'more brownies, so it's been on my to-do list for a while. Like, I've kinda been obsessing about it. But, I wanted to wait for the Summer because that's when s'mores are the best! Well, when Memorial Day came last week, I knew this was the perfect time to make 'em. And they are glorious. I first made some homemade graham crackers, and then ground them up into graham cracker crumbs. I just love homemade graham crackers, they have a crispier texture which gives the crust the best crunch. But, as always, feel free to substitute with store-bought graham cracker crumbs for a much easier assembly. The next layer included my favorite recipe for brownies. I love homemade brownies, they are way better than the box. These brownie layers are so gooey and moist, but they have a very special filling inside. What is it you ask? A thick layer of melty milk chocolate that perfectly mimics the hershey chocolate from classic s'mores. Finally, I topped my brownies with a homemade vanilla bean marshmallow. The marshmallow topped is then toasted until golden brown, making them positively crave-worthy. I used my favorite recipe for this layer, which I posted last summer. The only thing is that it does make a lot of marshmallows, so you can either make two pans of these brownies and split the marshmallow evenly between two pans, and that would make enough for a large cookout or party with family & friends. But, if you don't want to do that, you can do what I did and pour half of the marshmallow pan and make classic marshmallows for s'mores later on the week. So, if you want go that route, then go to this recipe and follow the directions for preparing the pan.  I still can't get over how much we loved these Gourmet S'more Brownie Bars. And I know that I will definitely be making these for our 4th of July party, as well as my favorite new recipe for the best southern banana pudding ever. You can have two major desserts on the 4th right? YES. Absolutely, unequivocally, undoubtedly yes. I seriously recommend these to anyone & everyone. They are soooooooo worth the work y'all!! Enjoy :)
yummy layers...
Homemade Graham Cracker Crust, Melty Milk Chocolate Filled Brownies,
& Toasted Vanilla Bean Marshmallow Topping
For the Graham Cracker Crust:
12T Unsalted Butter, Melted
3C Homemade Graham Cracker Crumbs
¼C Sugar
½t Salt

For the Chocolate Filled-Brownie Layer:
1 ¼C AP Flour
1t Salt
2T Unsweetened Dark Cocoa Powder
11oz Semi-Sweet Chocolate, Roughly Chopped
1 Stick of Unsalted Butter, Cut into Cubes
1t Instant Espresso Powder
1 ½C Sugar
½C Light Brown Sugar
5 Eggs, Room Temperature
2t Vanilla
3 6oz Chocolate Candy Bars (Recommended: Hershey or Symphony Brands)  

For the Homemade Vanilla Bean Marshmallow Topping:
3 ½ Envelopes of Unflavored Gelatin
1C Cold Water, Divided
2C Sugar
½C Light Corn Syrup
¼t Salt
2 Large Egg Whites,
1t Vanilla
1 Vanilla Bean, Split & Scraped for Seeds

1. For the Graham Cracker Crust: Preheat the oven to 325 degrees and line a 13x9-baking pan with aluminum foil and spray with Pam. Set it aside. Mix all of the ingredients together in a bowl until completely incorporated. Press this crumb mixture evenly into the prepared pan. Bake until golden brown, about 20 minutes. Remove from the oven and let it cool while you make the brownie batter.
2. For the Chocolate Filled-Brownie Layer: Preheat the oven to 350 degrees. Next, make a double boiler with a pot of boiling water and a glass bowl. Make sure that the bottom of the bowl does not touch the hot water. Put the chocolate chips, butter, and espresso power and melt together. Once the mixture is melted, take the bowl off the heat and mix in both sugars. Let this mixture come to room temperature before adding the eggs. Add 3 eggs at first and blend together. Then add the other 2 eggs, as well as the vanilla and blend until well incorporated. In a separate bowl, whisk together the flour, salt, and cocoa powder. Slowly fold the flour mixture into the chocolate mixture (do not over mix or the brownies will be cakey). Pour half of the brownie batter into the pan with the baked graham cracker crust. Place the three candy bars side-by-side on top of the batter, and then cover with the remaining batter. Bake the brownies for 30-40 minutes, depending on your oven (mine was perfectly set and gooey at 35 minutes). Let the brownies cool to room temperature while you make the marshmallow topping.
3. For the Homemade Vanilla Bean Marshmallow Topping: In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over ½C cold water, and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second ½C of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour half of the mixture into the baking pan with the already-baked brownies. Chill the marshmallow, uncovered, until firm, at least three hours, and up to one day (I poured the other half of the marshmallows into another pan for just plain vanilla bean marshmallows). 
4. Once the marshmallows have set, turn on the broiler of your oven. Toast the marshmallow topping until lightly golden brown, about 2-3 minutes. Cool completely before cutting. Gently remove the brownies from the pan using the aluminum foil and remove the foil. Cut into squares and enjoy.


  1. These sound absolutely heavenly! Adding what I don't have to my shopping list since I have to try these! Thanks and pinning!

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  2. Susan- they absolutely are heavenly! They were one of the best desserts I've made in a while. They are like a decadent, over-the-top version of a homemade s'mores. So so sooo good!