Hello everybody, I’m back and ready for fall! Let’s skip the pleasantries though and get down to the good stuff shall we?
This week I want to let you in on my love for s’mores. You’ve already seen it here and here, but let’s add s’more some more so that in the future when I post another s’more recipe I can say: you’ve already seen it here, here, here, here, here, here, here and… here – all with links to deliciously awesome s’more recipes. Just kidding. I wouldn’t do that to you – or would I?
But still… I do love s’mores, so last week I experimented with some ideas and here is one of the ones I came up with: Chocolate S’more Brownie Cups.
Here, let me help:
Okay, maybe not so much with these photos, but my brother/photographer was out of town so this is what you get when you put a camera in my hands. :/
But photos aside…
Do you want to know what these little beauties brownies consist of? Well since you asked…
What you see here up there is a little brownie with a graham cracker crust, topped with an amazing marshmallow frosting (I could eat a whole spoonful of that stuff!) and then dipped in chocolate ganache…oh! and then sprinkled with graham cracker crumbs.
These things are pretty.darn.good.
I actually made three s’more desserts a couple of weeks ago but due to lack of pictures (my brother and I were not only feeling uninspired but the end results didn’t turn out well at all) you are only getting two… I do apologize! On the other hand you may be thanking me…
S’mores probably would rank up there in my top 10 dessert categories (even though I have never even stopped to think about 10 favorite dessert categories, you know, like cake, cookies, cheesecake, cupcakes – you get the idea…) and I will probably always go for anything with the word ”s’more” in front of it. To give you a recent example, since I missed the s’more cupcake from Sprinkles in August I was very happy to find out that they are bringing it back in October (I see a visit in to a cupcake store in my – very near – future) and even more happy to hear that they also have a s’more ice cream of which I tried yesterday (so happy they brought a Sprinkles Ice Cream to Dallas) and can testify to it’s yumminess.
Anyway… enough talk about my love for the dessert of graham crackers, gooey marshmallows and melting chocolate – I’m going to let you go so you can make these and enjoy all the flavors of s’mores in brownies form!
The Lowdown: Brownie cups with a graham cracker crust, topped with marshmallow frosting, dipped in ganache, and then sprinkled with graham cracker crumbs – what’s not to love? ;)
S'more Brownie Cups
Brownie cups with a graham cracker crust, topped with marshmallow frosting, dipped in ganache, and then sprinkled with graham cracker crumbs.
For the crust1/2 C. firmly packed graham cracker crumbs (see note below)
1 tbsp + 1 tsp granulated sugar
4 tbsp. butter, melted and cooled
For the brownies1/2 C. (1 stick) unsalted butter, cut into 1" pieces
1 1/4 C. sugar
3/4 C.unsweetened cocoa powder
1/2 tsp. kosher salt
1 tsp. vanilla extract
2 large eggs
1/3 C. all-purpose flour
1 C. semi-sweet chocolate chips
For the marshmallow frosting½ a (7 oz) jar marshmallow fluff
1/2 stick butter, room temperature
1/2 C. powdered sugar
1 1/4 tsp vanilla extract
For the ganache4 ounces bittersweet chocolate (good quality chocolate chips work well)
1/2 C. heavy cream (heavy whipping cream may be substituted)
CrustPreheat oven to 325° f. and using baking spray (such as Baker's Joy), lightly grease 12 muffin cups.
In a small bowl, combine crumbs, sugar and melted butter.
Place (about) 1 tbsp. of crust in each muffin cup. In each cup, press crust down until evenly distributed.
Bake in preheated oven for 5 minutes, or until crusts just start to brown.
Remove from oven and let cool while you make the brownies.
BrowniesIn a small saucepan over medium heat, melt butter. Let cool slightly. Using a whisk, combine sugar, cocoa and salt in a medium bowl. Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
Whisk in vanilla and then the eggs, one at a time, mixing vigorously after each addition.
Add flour and stir until just combined (be careful not to overmix).
Stir in chocolate chips.
Not filling more than 2/3 full, divide batter evenly between slightly cooled crusts. Note: do this very gingerly so as not to disturb the crusts.
VERY lightly, smooth tops.
Bake 25-30 min or until tops begin to crack and a toothpick comes out with moist crumbs when inserted in the center.
Place on a wire rack and cool to room temperature.
When the brownies are cool, make the marshmallow frosting and then the ganache.
Marshmallow fostingIn a medium to large bowl, beat together the marshmallow fluff and butter on medium speed until smooth and fluffy, (about) 3 minutes.
Reduce speed to low, then add the powdered sugar and vanilla. Beat for 1 minute more. Increase speed to medium and beat for an additional 3 minutes until it's light and fluffy.
Spread frosting on top of brownies, trying to keep it as smooth as possible.
GanachePlace the chocolate in a small bowl.
Heat the cream in a small microwavable bowl for 1-1 ½ minute/s on high, or until it is just beginning to simmer; make sure not to allow the cream to boil over.
Pour the cream over the chocolate and let it stand for 2 minutes.
Whisk together until mixture is smooth.
Dip brownie tops in ganache and if desired, sprinkle with additional graham cracker crumbs.
Let sit 15-30 minutes, or until ganache is set.
For the graham cracker crumbs, I would highly recommend using the store bought ones as they are really fine or pulsing in a food processor - there should be no big chunks, which is want you want for this particular recipe.