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.