S’mores Brownie Pie


For the quintessential Canadian, nothing is more synonymous with summer than s’mores.

This isn’t your typical dessert across the pond though. Case in point, Malta doesn’t do s’mores. For those that haven’t tried ’em, this delicious dessert combines melted chocolate with roasted marshmallows sandwiched between two graham crackers. They’re usually assembled alongside the glow of a campfire, after roasting your marshmallow(s) to golden brown perfection. It’s ooey gooey goodness, and is basically the messiest thing you could ever eat. That’s part of it’s appeal though, licking off sticky fingers and having melted chocolate dripping everywhere. Hello, summer!

Living in Europe I’ve been seriously missing this summertime staple. Since there are no campfires, I’ve created a similar dessert to satisfy that s’mores sweet craving. I had tried out mini s’mores cupcakes before, and loved the result. In thinking of a party-friendly dessert, I originally thought of s’mores dip. But that consisted basically soley of melted chocolate, which seemed a little overwhelming. I mean, how much straight up melted milk chocolate can someone actually eat? Ok, don’t answer that.

Then the idea of gooey brownies came to me, slightly undercooked and a much softer consistency than pan-baked brownies. Paired with a graham cracker crust, and topped with toasted marshmallows, this s’mores brownie pie is the perfect summer dessert.

Scroll through for the recipe.

Graham Cracker Crust

Brownie Batter

Brownie Pie

Vanilla Marshmallows

Marshmallow Topping

Toasted Marshmallow

IMG_0591


S’mores Brownie Pie


Ingredients

For Crust:

  •  2 cups crushed graham crackers (for those in Europe, use ‘digestive biscuits)
  • 8 tablespoons salted butter
  • 1/3 cup sugar

For the Brownie Filling:

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsweetened baking cocoa (good quality!)
  • ¾ cup salted butter
  • 3 eggs + 1 egg yolk
  • ¾ cups all-purpose plain flour
  • 1/2 teaspoon salt (maldon, preferably)
  • 1 cup (6 ounces) chocolate chips or chopped chocolate- I used a mixture of milk and semi-sweet
  • 1 tsp real vanilla extract

For the Topping:

  • 2 bags of medium to large marshmallows (about 100 marshmallows)

Method

For graham cracker crust:

Mix all crust ingredients together and press firmly into bottom of pie dish until evenly distributed.

For the brownies:

  1. Preheat oven to 350 degrees.
  2. Place the chocolate chips and butter in a small microwave safe bowl. On low power, heat  in the microwave for 30 second intervals, stirring in between. Continue to heat & stir in 30 second increments until chocolate is melted and smooth. Be sure not to overheat and burn chocolate. Let chocolate cool for 10 minutes.
  3. Crack eggs and egg yolk into a large mixing bowl and whisk. Add sugars and beat with an electric mixer on medium high speed for 2 minutes until mixture is lighter in colour, thicker, and foamy. Add the vanilla and beat for another 30 seconds.
  4. Dropping mixer speed to low, slowly blend in flour and cocoa until combined. Add cooled chocolate, and beat on low until mixture becomes a little thick, about 2 minutes.
  5. Pour brownie mix onto graham cracker crust and lightly smooth out with a spatula. 
  6. Place in the oven and cook for 25-30 minutes. Brownies should be undercooked and still soft to the touch in the centre. Let cool.

For topping:

Preheat oven on broil, 400 degrees celcius.

Once brownie pie cools, top it all with marshmallows in any way you desire. Right before serving, place pie under the broiler and WATCH CAREFULLY. Do it take your eyes off of it, as it will only need to be broiled for less than a minute. Once marshmallows brown (about 30 seconds), remove, cools slightly, and serve!

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