S’mores Brownies

I hope you had a great Memorial Weekend.  My family and I went to the beach for a long, extended weekend and got back home later Tuesday night.  For those of you who have been to the Oregon beach, you know that the weather is not predictable.  For example, on Monday the weather predicted that it was going to rain all day, but instead, it was sunny and in the low 60s.  I really like Oregon beaches, compared to California, South Carolina, and Mexico, (which are the only three that I can compare because I haven’t been anywhere else), because Oregonians actually do things at the beach besides sunbathe.  We jump the waves in the water,(which has to do with the cold Pacific Ocean temperature more than anything), make sand castles, fly kites, and take beach walks with kiddos and dogs.

I was shocked last summer when I visited Charleston, (which I loved by the way), and could actually sit in the ocean.  Sit, I tell you!  It was like warm bath water and I didn’t want to ever get out.  Yeah, Oregonians don’t do that.  Well, maybe with a wetsuit, but that defeats the purpose of swimming in the ocean.  This was the first time that Matthew has been on the beach.  My mother-in-law bought some sand toys and Matthew went to town, filling his bucket with sand.  (When I packed his clothes, I forgot to pack a thick sweatshirt, so he had to use one of mine.  It was like a long cloak on him!)

I think he’s saying, “Mom, this sweatshirt is ridiculous on me.  Are you sure I have to wear it?”

He loved the sand, the sound of the waves, and the water.  While watching Eric walk him around, I was reminded of the many summers as a kid spending the day at the beach, occasionally staying long enough to have a bonfire on the beach in the evening.

And when we’d have s ‘mores…boy, was that an exciting day!  I always liked mine charred—partly because I liked the crunchy feeling, and partly because I couldn’t wait for the marshmallows to toast.  Not much has changed.  When we got back from the beach, I decided to make some s ‘mores brownies.  You can’t go wrong with chocolate, graham crackers, and marshmallows.  After dinner, as we watched the sunset, we ate our s ‘mores.  It was the perfect ending to a perfect day.

I made these brownies in a 9×9 pan, and they are quite rich, but if you are feeding a crowd, double it and put it in a 9×13 pan.  I crumbled up some graham crackers and put them in the batter.  Make sure you gently mix the batter to spread around the crackers.

Then I sprinkled marshmallows on top.  I used mini ones, but you could use regular or jumbo if you like.  Just make sure that no marshmallows touch the edge of the pan, otherwise you’ll be scrubbing the pan all night!

Also, if you are worried that your marshmallows might burn, put some aluminum foil over the pan the last 5 minutes of baking.  Just make sure it’s loosely covering the pan, otherwise, your baking time will increase.  If you’re looking for a twist on the traditional brownie, you have to try these.  Make them when you’re craving s’mores but can’t get to a fire pit soon enough.  Make them when you’re craving chocolate.  Make them when you’re going camping.  Just make them!!  Enjoy! xoxo

S’mores Brownies

printable recipe

4 (1 oz.) squares unsweetened chocolate squares

1 ½ sticks unsalted butter

2 c sugar

3 eggs

1 ¼ t vanilla

1 c flour

¼ t salt

2 sheets graham crackers, crumbled

½ c mini marshmallows

Preheat oven to 350 degrees. Spray a 9×9-inch pan with cooking spray. In a double boiler, (or microwave at half power), melt the unsweetened chocolate squares and butter. Stir so that the butter is not separated from the chocolate. Let cool slightly.

Pour the chocolate and butter mixture into a large bowl. Add the sugar and mix gently until the sugar is dissolved. Add the eggs, mixing one at a time. (Make sure the mixture is cool, otherwise you will cook the eggs.) Stir in the vanilla and salt. Gently fold in the flour until there are no remaining traces. Gently mix in the graham crackers.

Pour into the pan, spreading the batter evenly.  Sprinkle with marshmallows, making sure no marshmallows touch the edge of the pan. Bake for 30-35 minutes, or until a toothpick entered comes out with a few crumbs. Cool on a wire rack completely before cutting up into squares and serving.