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? ;)
- 1 tbsp + 1 tsp granulated sugar
- 4 tbsp. butter melted and cooled
- 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
- 1/2 stick butter room temperature
- 1/2 C. powdered sugar
- 1 1/4 tsp vanilla extract
- 1/2 C. heavy cream heavy whipping cream may be substituted
- 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.
- 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.
- 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.
- 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.