Hello everybody, I’m back and ready for fall! Let’s skip the pleasantries though and get down to the good stuff shall we?

Good!

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.

Interested?

Here, let me help:

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Interested?

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.

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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!

Cottura felice!

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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? ;)

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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.

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Ingredients

    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)

Instructions

    CrustPreheat oven to 325° f. and using baking spray (such as Baker's Joy), lightly grease 12 muffin cups.
  1. In a small bowl, combine crumbs, sugar and melted butter.
  2. Place (about) 1 tbsp. of crust in each muffin cup. In each cup, press crust down until evenly distributed.
  3. Bake in preheated oven for 5 minutes, or until crusts just start to brown.
  4. Remove from oven and let cool while you make the brownies.
  5. 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.
  6. Whisk in vanilla and then the eggs, one at a time, mixing vigorously after each addition.
  7. Add flour and stir until just combined (be careful not to overmix).
  8. Stir in chocolate chips.
  9. 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.
  10. VERY lightly, smooth tops.
  11. Bake 25-30 min or until tops begin to crack and a toothpick comes out with moist crumbs when inserted in the center.
  12. Place on a wire rack and cool to room temperature.
  13. When the brownies are cool, make the marshmallow frosting and then the ganache.
  14. Marshmallow fostingIn a medium to large bowl, beat together the marshmallow fluff and butter on medium speed until smooth and fluffy, (about) 3 minutes.
  15. 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.
  16. Spread frosting on top of brownies, trying to keep it as smooth as possible.
  17. GanachePlace the chocolate in a small bowl.
  18. 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.
  19. Pour the cream over the chocolate and let it stand for 2 minutes.
  20. Whisk together until mixture is smooth.
  21. Dip brownie tops in ganache and if desired, sprinkle with additional graham cracker crumbs.
  22. Let sit 15-30 minutes, or until ganache is set.

Notes

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.

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https://sempre-dolce.com/smore-brownie-cups/
 Original recipes: 

Brownies

Marshmallow Frosting

Ganache

 

 

 

 

Lexi

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