Tuesday, October 4, 2016

Smores Brownie Bar

I love how the sweetness is well balanced and just right in these evil seemingly-sugar overloaded smores brownie bar. The use of dark chocolate and espresso powder gave the brownie a rich depth of flavor which complimented perfectly with the toasty crust and marshmallows.

Smores Brownie Bar
recipe adapted from Cupcake Jemma
makes one 8x8 square pan

138g graham cracker crumbs
41g unsalted butter, melted
pinch of salt 
113g unsalted butter
113g dark chocolate *i used one with 88% cocoa
115g sugar
1/2 tsp vanilla extract
1/4 tsp salt
3 eggs
75g white whole wheat flour
1/4 tsp instant coffee/espresso powder
24 large marshmallows, halved

1. Mix together graham cracker crumbs, melted butter, and salt. Press evenly onto lined 8x8 pan. Bake at 350F for 8-10 minutes. Set aside to cool.
2. Melt together unsalted butter and dark chocolate over double boiled or microwave. Set aside.
3. In separate bowl, beat sugar and eggs from low to medium high until pale and doubled in volume. Add vanilla extract and beat.
4. On low, beat in cooled melted chocolate/butter mixture just until incorporated.
5. Fold in flour and espresso powder.
6. Pour onto prepared crust. Bake at 350F for 20 minutes or until top and edges are set.
7. Remove from oven and cover brownie with halved marshmallows, sticky side down.
8. Turn up temperature in oven and return to oven to broil until marshmallows are toasty and golden brown.
9. Cool slightly and cut into bars.

These smores brownies are divine when fresh with the marshmallows still gooey and the brownie so fluffy and light. After chilling, the marshmallow is less gooey and the texture of the brownie is more fudgy. These are absolutely tasty and enjoyable either way.

Taste: 4.8 stars out of 5
Rich dark chocolate-y brownie with toasty marshmallows. Not overly sweet but indulgently satisfying.
Texture: 4.8 stars out of 5
Crust was a bit crumbly. Brownie was perfect- light and fluffy when warm and fudgy and melt in your mouth after chilling. 

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