Mmmmm… S’mores

10 Aug

Today is National S’more Day!

There’s nothing like finding a stick on the ground, using the *fool-proof* method of putting it in the fire to kill any bacteria, stabbing a marshmallow, and roasting it to your preferred degree of doneness.

I’m more of a “lightly toasted” person.

Some people like it burnt to a crisp.

Some people like to light theirs on fire, causing everyone around them to frantically blow on it.

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S’more-making can be dangerous.  But without risk, there is no gain.

I’m feeling deep today.  This is a rare occurrence.

If you want to cut down on the risk while still fully enjoying the s’more experience, I recommend this Marshmallow Roasting Set by Rome Industries.

It comes with 8 marshmallow sticks, each with 2 prongs.  You can toast 16 MARSHMALLOWS AT A TIME. Or 32, if you’re an overachiever.  Plus, they’re metal, so they won’t spread bacteria and other non-edibles like garden sticks do.  And each stick has a different colored grip, so you’ll know whose is whose.  Rome Industries thought of everything. 🙂

You can buy this lovely marshmallow roasting set in my shop, which just opened today!!  Use the promotion code EXCITE25 for a 25% discount off your purchase through August 16th.

While you wait for your marshmallow roasting set to arrive in the mail, make these brownies.  They’re extremely easy and magically delicious.

S’mores Brownies

Start with 1 cup of graham cracker crumbs.  You can crush them yourself, but today I wasn’t feeling it.  The boxed kind works just fine.  Combine the crumbs with 1/4 cup (1/2 stick) melted butter.

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Press the crumbly mixture into a foil-lined, greased cake pan.

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Usually I suggest that you line the pan with foil, but in this case, I strongly suggest it.  These brownies get sticky, and it’s much easier to remove them from foil than from the pan itself.

I warned you.  Don’t go crying to me if your brownies get stuck.

Bake the crust for 5 minutes at 350 degrees.

While it’s baking, melt another 1/2 stick of butter, and stir in 1/2 cup chocolate chips.  I used dark chocolate, but you can use whatever your little heart desires.

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Add 1/2 cup granulated sugar, 1/3 cup all-purpose flour, 1/2 teaspoon baking soda, and 2 tablespoons Greek yogurt. I like to use Greek yogurt in brownies.  I don’t know why, but it makes them denser and fudgier than if you used an egg.  Stir the batter really well.

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The batter will be thicker than ordinary brownie batter, but that’s what we want.  If it was thin, it would seep into the graham crust and you would be left with a big, soupy mess.

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Spread the batter on top of the freshly-baked crust, and pop it back in the oven for 15 minutes.

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It should look nearly done when you take it out of the oven, but not done enough to eat.

Top the brownie with 2 cups of mini marshmallows.  I know it’s traditional to use big marshmallows in s’mores, but in order to get even mallow-coverage. minis are your best bet for this recipe.

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Put the brownies back in the oven for 5 minutes.  The marshmallows will toast and puff up like so.

I love saying “like so”.

Like so, like so, like so.

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Wait for your brownies to cool slightly, then remove the foil and place the whole thing on a metal baking rack.

Let them cool a bit more, then cut one and enjoy it.  These are pretty sticky, but absolutely delicious.  Check out that shiny, gooey marshmallow-ness.

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3 Responses to “Mmmmm… S’mores”

  1. Lynn August 17, 2010 at 1:20 pm #

    Sign me up.


  1. Winter Formal | semisweet - December 6, 2010

    […] Cookie of the Day today is S’mores Brownies.  These are so good, you’ll have trouble restraining yourself from eating them all.  And […]

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