Thursday, July 17, 2014

s'mores brownies

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Thank you! Thank you! Thank you! :)

S'mores is an American and Canadian tradition. It is basically a roasted marshmallow and a layer of chocolate sandwiched between two layers of graham crackers. They are usually eaten at campfires.

Thankfully, we don't need to build a campfire to enjoy this treat in tropical Singapore.

All we need to do is to take Chocolate + Marshmallow + Graham crackers, put them together, and make this!
This is such a treat, and it is not at all difficult to make!

This brownie is super moist, and full of chocolaty goodness and not overly sweet.
And totally melt-in-your-mouth!

Here's how I made this.

In a small saucepan, I stirred together butter and chocolate over low heat until well-combined. This was set aside to cool.
In the bowl of my food processor, I blitzed the Graham crackers. You can also place the crackers in a ziplock bag and bash them gently with a rolling pin.
This, too, was also set aside.

In my mixing bowl, I whisked the eggs, sour cream and vanilla beans.
The flour was added, and I continued mixing.
Then I added the chocolate.
And mixed.
Finally, I added the Graham crackers, chocolate chips and marshmallow.
And mixed until just combined.
This was transferred into a lined and greased baking tray and baked.

When the brownie had cooled, I removed it from the tray and cut it into 16 squares.
These brownies are really more-ish, but they are also very potent.

So remember to try to resist eating too many at once!

Good luck!

S'mores Brownies (Makes 16 squares)
Adapted from Baking Out Loud by Hedy Goldsmith

8oz (226.79g) bittersweet chocolate - I used Valrhona 70%
1/2 cup (113.5g) butter, cut into pieces
3/4 cup (150g) sugar - I reduced this by 50%
1/2 cup (62.5g) plain flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1/3 cup (77.3g) sour cream, at room temperature
2 teaspoons (10ml) vanilla extract or vanilla bean paste - I used vanilla bean paste
1 cup (89.9g or 7 pieces of 3) Graham cracker
8 large marshmallows
1/2 cup (76g) semisweet or bittersweet chocolate chips - I used Ghirardelli 60%

1. Pre-heat oven to 350°F (176.6°C). Line an 8-inch square baking dish with parchment paper and grease it.
2. In a small saucepan, stir butter and chocolate over low heat until melted and well-combined. Set aside to cool slightly.
3. In a medium bowl, whisk together the sugar, flour, baking powder and salt.
4. In a large bowl, whisk together the eggs, sour cream and vanilla. Add the flour mixture and whisk well. Add the melted chocolate and stir until blended. Add the Graham crackers, marshmallows and chocolate chips and stir gently until well-blended.
5. Scrape the batter into the baking pan and spread it as evenly as you can. Bake for 24-26 minutes, until puffed and the centre still jiggles when the pan is gently shaken.
6. Cut into 12 or 16 pieces.
Note: The brownies can be stored in the fridge in an air-tight container for up to a week.

I am submitting this post for Cook Your Books hosted by Joyce from Kitchen Flavours.


  1. Diana, you are killing me again! Arrghhh....must but marshmallows and bake this!

    1. LOL, alamak, it was the chocolate lah! You get marshmallows and make soon ok!! :P

  2. Hi Diana,

    I have clicked on the badge but can't get to the site that I need to vote leh...

    I see that you have murdered Phong Hong with these irresistible brownies... now, me! LOL!


    1. Hi Zoe, I was gong gong and forgot to link the badge. Hahaha, thanks for trying anyway :) Phong Hong is so funny - I think it's the chocolate that's killing her :P

  3. Diana, I know these brownies are irresistible ... but but but ... my 'waistline is beyond expansion' ... so I'll just admire these lovely pics !

    1. Karen, LOL! Yes i totally understand. My waistline is the same, if not worse!!!

  4. Hi Diana,
    Sinfully brownies! But so irresistible! Looks so darn good! :)

  5. That looks decadent! Thank you for sharing