This is one of those new recipes I decided to take a risk on to see how it would turn out. The ingredients and instructions were straightforward and the risk of failure seemed minimal. I did, however, skip the last step of the melted milk chocolate and topping with a mini marshmallow, partly because I didn't have time after work and partly because I don't like marshmallows, mini or otherwise. So if you leave out the marshmallows, can these still legitimately be called "s'more" anything? Maybe not. But regardless, these were pretty good. The graham cracker crust was a nice touch to add to the brownie which itself was also good, albeit a bit thin. These were somewhat plain since I skipped the mini marshmallow topping but you can dress these up with a Hershey kiss or chopped up Snickers or peanut butter cups if you wish. Or leave them plain and just enjoy.
Crust1 ½ cups (5 ½ ounces) graham cracker crumbs
¼ cup (50 grams) packed light brown sugar
7 tablespoons (3 ½ ounces) unsalted butter, melted
Filling2/3 cup (100 grams) unsifted all-purpose flour
¼ teaspoon salt
1/8 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
6 tablespoons (3 ounces) unsalted butter
1 tablespoon water
1 cup (200 grams) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Topping2 ounces milk chocolate, melted
4 dozen mini marshmallows
1. Adjust rack to lower third of oven and preheat oven to 325°F. Press a sheet of aluminum foil to cover outside bottom and sides of a 9” square pan. Invert pan and gently press aluminum form into pan to fit contours; set aside.
2. Crust: In a large bowl, blend the graham cracker crumbs and the sugar. Add the butter and blend thoroughly. Press the crumbs into foil-lined pan. Set aside.
3. Filling: Sift the flour, salt, and baking soda onto a piece of waxed paper; set aside. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally. Turn off heat, stir in the water. Pour the mixture into a large bowl and let cool for about 5 minutes. Stir in the sugar, then the eggs and vanilla, just until thoroughly blended. Add the flour mixture, stirring just until combined. Pour filling into crumb-lined pan, spreading evenly.
4. Bake for 30 minutes only. Remove pan from oven to a rack, and cool in the pan.
5. Topping: To serve, remove the cake from the pan to a cutting board by lifting the foil by its edges. Pour the chocolate into a small handmade paper cone and pipe zigzag lines over the filling’s surface. Cut into 1 ½’ squares. Center a mini marshmallow on each square, and pipe a tiny dot of chocolate in the center of each marshmallow.
6. Store in one layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.