A dessert to dream for! It’s fluffy, soft, crust and buttery. The amazing S’mores flavor in a dessert! So many textures and very easy to make!
Think about a very easy and delicious Chocolate Cake, I mean, a Brownie. With a buttery and crunchy crust base topped with the fluffiest Marshmallow.
S’Mores Brownie Bars are everything you hoped for. I dreamt about it for months and finally, I made.
If you like the combination between Chocolate and Marshmallow, theseS’Mores Brownie Bars are for you.
Tip: Serve warm
The best advice I can give you: serve the square slightly warm. Place in the microwave for 10-15 seconds, the cake will be soft and the marshmallow very gooey.
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Crust
Preheat the oven to 350F/180°C. Line a square shape 8-inch pan (20x20cm) with parchment paper leaving excess on two sides, grease the paper with oil or melted butter.
Crush the graham crackers in the food processor, with a rolling pin in a bag or blender. Add the melted butter, mix well.
Place the mixture in the prepared pan and press into the bottom of the prepared pan. Reserve.
Brownie
In a bowl mix sugar, flour, cocoa, oil, water, eggs, salt, and chocolate. Stir until uniform.
Transfer over the prepared crust base.
Bake at 350F/180°C (no fan assisted) for 50-55 minutes or until the cake is firm. It takes time to bake because of the crust base.
Remove from the oven and let it cool for 15-20 minutes.
Marshmallow
In the bowl of a stand mixer, hydrate the gelatin with water #1 (60mL), you'll use the same bowl afterwards to beat the marshmallow. Reserve for 10 minutes.
In a saucepan add sugar, corn syrup and water #2 (95mL). Bring to medium-high heat and cook until the temperature reaches 239F/115C (soft ball point).
Do not let sugar crystals stick to the sides, if it happens, use a wet brush to remove them.
When the syrup reaches the temperature, turn the mixer on low speed with the whisk beater and add the syrup slowly over the gelatin. It is in the same bowl where the gelatin is hydrated.
After adding all the syrup, increase the speed to medium-high. Continue beating to cool and increase in volume, about 6-9 minutes.
If using, add the essence at the end, and yes: just a little.
The total beating time will be around 10 minutes, the temperature must drop to 89F/30°C.
Use immediately.
Assembly
Spread the marshmallow over the semi-cold cake. This step can be done inside the pan or outside.
Melt the dark chocolate in the microwave (15 in 15 seconds burst) or in the water bath. Add coconut oil and mix well. Reserve.
To toast, use a torch to burn the marshmallow. Drizzle the chocolate glaze over.
Cut in ~2-inch (5x5cm) squares.
Serve at room temperature or heat for 15 seconds in the microwave, it looks amazing.
