Do you have your milk in hand yet? You’ll need to eat these with a glass of milk–it’s a given. They are simply too deliciously moist and chewy and gooey to partake of without the milk. Also, if you’re into cake like brownies, these are not for you. The addition of a whole package of milk chocolate makes even the finished brownies too gooey to come anywhere near cake like. But oh my, if these aren’t yummy.
For the crust you will need. . .
2 cups graham cracker crumbs
2 sticks of butter
2 teaspoons of cinnamon (optional)
For the brownies you will need. . .
3/4 cup (1 1/2 sticks) unsalted butter (no substitutes)
4 oz. unsweetened chocolate squares; broken in half
1 cup of sugar
1 cup of light brown sugar
2 teaspoons of vanilla
3 eggs
1 cup of all purpose flour
1 1/2 cups of milk chocolate chips
1 package of regular sized marshmallows (won’t use the whole package)
Directions:
Preheat the oven to 350 and spray the bottom of a 13 x 9 inch baking pan.
Mix together the graham cracker crumbs and the butter and the cinnamon in a small bowl. Press the mixture firmly into the bottom only of your baking pan.
Over low heat melt together the butter (for the brownies) and the chocolate. Stir often. Hint: melt the butter first so that it is mostly, but not completely melted and then add the chocolate squares. Take the pan off the burner when the butter is completely melted and allow the hot butter to melt the chocolate. This will avoid over heating the chocolate.)
Once the butter and chocolate is completely melted add the sugars and vanilla until they are thoroughly mixed in.
Add the eggs one at a time mixing in thoroughly after each addition. It is helpful if you slightly beat the egg before adding it.
Finally add the flour. Your batter should look glossy and thick. At the very end add the whole package of milk chocolate chips.
Bake in the oven for about 35 minutes. The typical toothpick test doesn’t not work that well with this recipe because there are so many chocolate chips. . .it always comes out with gooey brownie on it. You have to look at the top and the sides. It shouldn’t jiggle and will have a dry, glossy top.
Take the brownies out of the oven and put a layer of marshmallows on top. You should lay the marshmallows on their sides. Return the brownies to the oven for about 5 more minutes. The marshmallows should have puffed and will look slightly browned on top. If you really want to brown them for the true campfire effect, you can use a lighter and toast them slightly more. (But that’s for those of you who are serious campfire addicts.)
Now someone out there may be very astute and say, “Gosh, that’s a lot of effort, can’t I just stick chocolate chips into my favorite brownie mix and stick that in a graham cracker crust pie? Yes. . .but I don’t think that brownie mixes taste as good as the real deal. Whatever you decide–don’t forget that glass of milk!
*This recipe was adapted from S’mores Brownies in the summer edition of Cooking Pleasures Magazine.
Other recipes that’ll make you grab some milk:
10 Ways to go From Plain Brownies to Br-WOW-nies