I love it when I have a new idea for some over-the-top treat. It gets me so excited and I can't wait to get into the kitchen and try it out. You know you've had your moments like this too and you feel like Edison probably did when he thought up the light bulb. Of course, it's not like a treat is as important as the light bulb, but it's still a good thing, nonetheless.
Anyway, back to the idea. I was thinking about s'mores and how to go about creating what would be, to me, the ultimate s'mores ever. This would be rich, it would be decadent, it would be overly indulgent and require at least an hour or two at the gym to work it off, but oh it would be worth it.
I started off with chocolate dipped graham crackers. Then, I'd top them with a layer of brownie. But, not just any brownie. True, you could use a boxed mix, but like I said, this had to be the ultimate. So, I used the absolute best brownie recipe ever - Alton Brown's Cocoa Brownies. I've posted about these before HERE and mentioned how they are so fudgy and dark that they'll blow your mind. Well, this was the time to use them.
As you can see, I cut the pan of brownies into two layers, cut them to fit the graham crackers, and put one uber-fudgy layer onto each one. I know, you're wondering, why go to all the trouble of having to cut it into layers? Why not just bake them in a bigger pan? Well, this particular brownie recipe bakes up thicker than other recipes and the gooey-est part is on the inside, underneath the crackly top. I figured that if I baked them thinner, I just wouldn't get that same moist fudginess. At least that was my reasoning and it seemed to hold true.
I then whipped up a marshmallow frosting. I used a dab of the marshmallow frosting under each brownie to hold it in place. Then, I dolloped the frosting onto the brownies and spread it into a nice thick layer. Finally, I topped it with another chocolate covered graham cracker. I also tried to cover the entire thing in chocolate but soon realized that it was going to take way too much time and way too much chocolate (in hindsight, I should have just made some ganache and poured it on, but, I can do that next time). So, I went the easy route and just spread the chocolate on the graham crackers and left it at that.
Finally, I chilled the sandwiches. This makes the brownies even more like fudge and solidifies the frosting a little so that it truly becomes like marshmallows.
The best part, of course, was eating them. All that chocolate on the outside shatters when you bite into it, then you crunch into the graham cracker and your teeth sink into that soft, fluffy, marshmallow frosting and sinfully rich brownie. It's a s'mores experience like no other. Mmmmmm. All the best s'mores flavors and you don't even need a fire.
(created by Sweet as Sugar Cookies)
Alton Brown's Cocoa Brownies:
4 large eggs
1 c. sugar, sifted
1 c. brown sugar, sifted
1 c. butter, melted
1 1/4 c. unsweetened cocoa powder, sifted
2 tsp. vanilla extract
1/2 c. flour, sifted
1/2 tsp. kosher salt
18 graham cracker sheets
2 c. chocolate chips, melted
2 tsp. canola or vegetable oil
1/2 c. butter, softened
1 (7 oz.) jar marshmallow fluff
1 1/2 c. powdered sugar
1 tsp. vanilla
For the brownies:
Preheat oven to 300F. Line an 8x8 pan with foil, leaving some to hang over the sides.
Melt the butter. Add the sugars and mix well to combine. Mix in the cocoa powder. Whisk the eggs in a separate bowl until well combined and add to the butter-sugar-cocoa mixture along with the vanilla. Stir in the flour and salt until just combined.
Pour the batter into the pan and bake for 45 min. (mine took 1 hour). Check for doneness with the tried and true toothpick method: a toothpick inserted into the center of the pan should come out clean (I took mine out of the oven while they were still slightly gooey in the center). When done, remove to a rack to cool for 45-60 min.
Beat the butter with the marshmallow fluff until well combined. Beat in the powdered sugar until light and fluffy. Stir in the vanilla.
For the graham crackers:
Carefully slice each graham cracker sheet in half so that you end up with 36 separate crackers. Melt the chocolate chips and stir in the oil until smooth. Dip one side of each graham cracker into the melted chocolate, lay out on a parchment paper lined cookie sheet, and chill in the fridge for 15 min. until chocolate is hardened.
For the assembly:
When the brownies are cool, lift them out using the foil. Put the graham crackers on top and cut the brownies to fit the graham crackers (you should be able to get 9 squares total). You'll have some of the edge scraps left over (you can just eat those).
Lay the graham cracker, chocolate side down on a piece of parchment paper or a cookie rack. Smear a little marshmallow frosting onto each cracker. Cut each brownie in half, horizontally so that you have two layers (the top and the bottom). Put each layer of brownie one of the frosting covered graham crackers. Spread each brownie evenly with 1 Tbsp. of marshmallow frosting. Top with another chocolate covered graham cracker. If desired, you can go ahead and cover the entire sandwich with chocolate. Chill in the fridge until ready to eat.
Makes 18 sandwiches
Note: If you decide to cover the entire sandwich with chocolate, you'll probably need to double the amount of chocolate chips and oil in the recipe.