Yesterday I told you all about the White Elephant Party and mentioned some of the delicious treats we served. I have to give you the recipe for these s’mores brownies - they are out of this world!
I can’t take credit for finding the recipe - that honor goes to my friend Ashley. And another honor goes to my darling bestie, Jennifer Greene Bean - she’s the one who first made them... at our New Years Eve bash! They were a HUGE hit at NYE - so much so that a week later, I made them again for the White Elephant!
These boys may or may not be FIGHTING over the brownies :)
If you like s’mores, you will LOVE these. Here’s what you need to buy:
One box of brownie mix (I used Ghiradellis chocolate with chocolate chips)
6 tablespoons unsalted butter, melted
1 ½ cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownies. Pour batter into the prepared pan over the graham cracker crust. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden (about 2 minutes). Keep an eye on it, it can go quick!
Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Here’s my advice: after they come out of the oven and you’ve finished toasting the marshmallows on top, immediately put them in the refrigerator for AT LEAST an hour. They are super hard to cut when they’re hot, and cooling them off makes them much easier to handle. I also recommend running your knife under hot water before cutting them.
Greene’s are so pretty and even....
Mine are not. But even if they look a little silly, they were still delicious!
Go ahead and make them! Guaranteed you’ll love them!