Cooking Lesson #1088: S’mores Marshmallow Brownie Bars

…from the Perspectives’ Kitchen

How you doin’? Dampen your campfire—S’mores season is over for this year. Don’t worry though… No Campfire, No Problem—My S’mores Brownie Bars bring the magic of outdoors, indoors. Instead, make oven baked S’mores Marshmallow Brownie Bars which, I think, are better than the original open fire dessert.
 
I start with a sweet, honey graham crust, a layer of fudgy brownies and a topping of toasted marshmallows. These bars are a heartier, more substantial take on classic s'mores. A touch of instant espresso powder enhances the bittersweet chocolate's fruity notes, preventing each bite from being overly sweet, while a quick broil creates a nicely gooey marshmallow topping.
 
They're rich and chocolatey with just the right amount of marshmallow goo. In other words, my S’mores Brownie Bars capture the flavors and textures everyone loves about s'mores… no campfire necessary.
 
Prep time:  30 minutes
Bake time:  25 to 30 minutes
Broil time:  1 to 2 minutes
Cool time:  60 minutes
Yield:  16 brownies
 
Ingredients 
Nonstick cooking spray (I prefer PAM)
10 honey graham crackers
12 tablespoons unsalted butter, divided
1/2 cup plus 1 tablespoon granulated sugar
1/2 teaspoon kosher salt; or 1/4 teaspoon table salt, divided
1 cup bittersweet chocolate (I prefer Guittard chocolate)
2 large eggs
1 teaspoon instant espresso powder or instant coffee
2 teaspoons pure vanilla extract
1/4 cup all-purpose flour
3/4 teaspoons baking powder
3 cups mini marshmallows
 
Directions

1. Adjust your oven rack to middle position in an oven.
2. Preheat the oven to 350° F.
3. Line an 8 X 8-inch baking pan with two 8-inch-wide strips of foil so that all sides are covered with about 3 inches of overhang on all sides. (Use the foil strips to lift out the brownies when ready to serve)
4. Using nonstick cooking spray, coat the foil.
5. Break the honey graham crackers into small pieces and, using a food processor, pulse until finely ground. You should have about 1 cup of crumbs.
6. In a small microwave-safe bowl, microwave 4 tablespoons of butter on medium power, stirring occasionally, until melted; about 1 minute.
7. Add melted butter, 1 tablespoon of sugar, and 1/4 teaspoon kosher salt to crumbs and pulse to combine.
8. Using a rubber spatula, scrape prepared crumbs onto bottom of prepared pan.
9. Spread the crumbs into an even layer, then use a flat-bottomed glass or measuring cup to firmly compress until crumbs are in a compact, even layer across bottom and slightly up the sides of pan.
10. In a large microwave-safe bowl, combine the chocolate and remaining 8 tablespoons butter, microwave on high, stirring every 30 seconds, until melted and smooth; about 2 minutes.
11. Whisk in the remaining 1/2 cup of sugar, eggs, espresso powder, vanilla and remaining 1/4 kosher teaspoon salt.
12. Add the flour and baking powder and whisk until smooth.
13. Pour the brownie batter into the prepared pan over the graham cracker crumbs.
14. Bake until a cake tester inserted into the center of the brownies comes out with moist crumbs attached; about 25 to 30 minutes.
15. Remove pan from oven and transfer it to a wire rack and top with marshmallows.
16. Using potholders, carefully adjust the oven rack to upper third position.
17. Turn on the top broiler.
18. Return brownies to oven and broil until marshmallows are golden brown; about 1 to 2 minutes.
19. Transfer the baking pan to a wire rack and let cool for about 1 hour.
20. Using a chef's knife lightly greased with cooking spray, slice and serve the S’mores Brownies.

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ChefSecret:  For best results and the cleanest cuts for the bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts.
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Quip of the Day:  Q. What do you call a S’more that’s good at math?  A. A s’martshmallow!
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