Jul 202014

So it’s summer time. This means, for some of you weirdos, camping out in the wilds and possibly getting eaten by bears. However, despite this fine tradition of reverting to more primitive lifestyles, this madness has given rise to a simple delicacy: The S’more. In the spirit of this I give unto you… the S’more Brownie!

Ingredients & Directions…

Box of Ghirardelli Double Chocolate Brownie Mix (Just what I used)
One Egg
1/4 Cup Water
3/4 Stick Butter (Melted)
Box of Golden Grahams
Bag of Mini-Marshmallows
Pan of rough size equal to 8×8

Mostly follow the instructions on the box save for the Veg Oil, butter is better (opinion).
Preheat oven to 345 F (‘Murkia) and use the remaining 1/4 stick of butter to grease the pan. Not all of it, just a good coat that’ll keep the brownies from sticking to it. We had a 9×9 which is fine, just don’t go and try this with an 11×11 or something and pout when it’s all weird.
Melt your butter if it isn’t already and let it cool enough so it doesn’t cook your egg when you put all your wet ingredients into the bowl together. So that’s water, melted butter, and egg. Stir that up good. Then dump in the dry mix. More stirring. Whip it up until your hand hurts or it doesn’t look terribly lumpy, whichever comes first. Pour this into the pan.
Pour a bowl of Golden Grahams and crush them up some, pouring them atop the mix in the pan. A little more than one full cereal bowl did it for my batch but add to taste. Try and get most of the brownie covered. Then repeat with the marshmallows. The covering, not the crushing. You will be disappointed if you try and crush marshmallows.

We cooked ours for about 40 minutes in a metal pan. So probably closer to 45 if you’re using glass but toothpick rule still applies and cook to taste.

This batch came out nice and just a little chewy. The marshmallows flatten out and the Golden Grahams get a little caramelized chewiness to them from the heat.


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