Ham: Hey, Smalls, you wanna s’more?
Smalls: Some more of what?
Ham: No, do you wanna s’more
Smalls: I haven’t had anything yet, so how can I have some more of nothing?
Ham: You’re killing me Smalls! These are s’more’s stuff! Alrite now pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the ‘mallow. When the ‘mallows flaming… you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good!
Name the movie. Ok, I’ll give you another clue…Benny ’The Jet’ Rodriguez. Got it yet? Yes? No? Maybe?
It is probably one of my favorite movies – top ten at least – however, there are probably 20 movies in that top ten list – its just the way I work. This line gets quoted often around my family and close friends when ever we make s’mores. It is funny and I love a good play on words…gets me every time. I just can’t help myself.
These brownies are a twist on the campfire delight and can be done in many different ways. I of course went the most difficult route, however the easy, quick, and less difficult route is just as good.
If you are short on time and need a crowd pleaser then grab the following items:
- 1 box of brownies - Betty Crocker, the ones in the red box are the best boxed brownies out there…trust me, they just are. Make these. ( Quick tip on boxed brownies, whick together the oil, water and eggs in large measuring cup before adding to the brownie mix— its called an emulsion, and I am a nerd…but it makes a difference)
- 1 bag of chocolate chips
- 1 bag of marshmallows - big or little (little work best)
- 1 package of graham crackers – about 10 sheets, broken up into individual crackers
Bake the brownies according to the box. 5 minutes before the timer is to go off, remove from oven and sprinkle a layer of chocolate chips and cover with the marshmallows. Return to the oven. Bake for the remainder of the time. The mallows will puff up and the chocolate will melt. Keep an eye on the oven. When the timer goes off, remove from oven. The marshmallows should be puffed up.
Once removed from oven, immediately place the graham crackers on top, slightly pressing down to make them stick. In a 9 x 13 pan, you should be able to get 6 crackers across and 4 rows of them – there about. Let cool or stick in fridge to speed the process up before cutting. Cutting these with a buttered knife makes the job easier.
I, of course, this time around, went the more difficult route. I enjoy making recipes that require a pot to simmer away all afternoon, or breads that require hours of patience before a loaf is even close to being produced. I don’t think I would survive long in a short order kitchen.
In this method you will make a graham cracker crust, brownies from scratch, a chocolate glaze, and will use store bought marshmallows and graham crackers for the topping. I won’t lie – I thought about making homemade graham crackers, but between time and sanity…I bought some. There is always next time. I used homemade marshmallows in the ones pictured, but I am still working on the construction method…its a work in progress. I’ll let you know when I figure it out.
Making the chocolate glaze…
Spreading the chocolate evenly over the fudgy brownie…
Ready? Here ya go!
Servings: about 24
Brownies with Graham Cracker Crust
1 + 1/2 Cups Graham Cracker Crumbs – about 12 to 15 sheets
2 sticks plus 6 Tablespoons Butter – melted
4 Large Eggs
1 Cup plus 2 Tablespoons Brown Sugar
1 Cup White Sugar
1 Tablespoon Vanilla extract
1 + 1/4 Cup Cocoa
1 Teaspoon Salt
1 +1/2 Cup All-purpose Flour
1 Teaspoon Baking Powder
10 sheets of Graham Crackers – broken into individual crackers.
1 bag Marshmallows, little or big (little does work best)
4 Oz. Chocolate – I used 2 ounces of milk and 2 ounces of semi-sweet
3 Teaspoons light corn syrup
5 Oz. Heavy Cream
Preheat oven to 350°F and butter pan. Line pan with parchment paper- this will make your life way easier later. Make sure paper goes up the sides.
Mix together graham cracker crumbs, 2 tablespoons brown sugar, and 6 tablespoons of melted butter. Pour this into the prepared pan and press into the bottom of the pan. Bake crust for 7 minutes. Remove from oven and let cool.
In a medium bowl, sift together cocoa, flour, salt, and baking powder. Set aside.
Beat 4 eggs until light and fluffy and then beat in 1 cup of brown sugar and 1 cup of white sugar.
Mix in 2 sticks of melted butter and vanilla.
Blend in the dry ingredients into the wet ingredients. Mix to combine. Try not to over mix.
Pour batter onto cooled graham cracker crust and bake for 20 to 25 minutes or until toothpick when inserted comes out clean – a few crumbs hanging on is good, but I like a fudgy brownie.
Remove from oven and let cool on a wire rack.
Chocolate Glaze ( make this while brownies are in the oven)
Place chocolate (broken into pieces) and corn syrup in a medium sized bowl.
Put heavy cream in a small pan and bring to a boil over medium heat.
Pour hot cream over chocolate and corn syrup and let sit for 5 minutes.
Whisk until smooth.
Place in refrigerator to cool.
Once glaze and brownies are completely cool, pour and spread glaze evenly over cooled brownies.
Spread the marshmallows evenly over the chocolate glaze. Pop this into the oven for 5 to 7 minutes, letting the marshmallows puff up. Remove from oven and immediately top with graham crackers. Let this cool before you cut and serve. Cut using a buttered knife will make life easier and less sticky.
These are crazy good and very messy…so don’t try to eat them dantily, just scarf ‘em.
Oh and by the way…the move…its The Sandlot!