S’more Brownies (Using Left Over Halloween Candy)

S'more Brownies Using Left Over Halloween Candy

We only had a handful of trick or treaters come to our door on Halloween so I had to figure out what to do with that big bowl of candy that was staring me in the face every day. Peggy bought stuff to make s’mores over the bonfire when she was here, but we never ended up making them, so s’more brownies seemed like a no-brainer.

I tweaked a couple recipes I found online and the result was a beautifully rich, gooey brownie with a graham cracker crust and fluffy marshmallow topping.

This is a super simple brownie recipe that came together in less than an hour and I didn’t have to leave the house to buy any special ingredients. Plus, (and this is my favorite part), you don’t have to melt an ounce of chocolate!

S’MORE BROWNIES
(t=teaspoon; T=tablespoon; c=cup)

Crust:

6T unsalted butter, melted
1 1/2 c crushed graham cracker crumbs (crush, then measure – was about 2 packs)
2T sugar
Pinch of salt

1.) Coat your baking dish with butter and flour and preheat your oven to 375.
2.) Stir the melted butter, graham cracker crumbs, sugar, and salt together.
3.) Spread the crumb mixture evenly over the bottom of the pan and gently push down to pack it into an even layer.
4.) Bake at 375 until golden brown (about 20 minutes).

Brownies:

10T unsalted butter, melted
1 3/4 c packed light brown sugar
3/4 c unsweetened cocoa powder
1 c flour (I used half all purpose and half whole wheat)
1t baking soda
Pinch of salt
4 eggs
1t vanilla
1/2 c of chocolate from your Halloween stash, cut into chunks (I used 8 mini Hershey’s bars)

1.) While your crust is baking, melt the butter, then stir in the sugar until combined.
2.) Whisk the dry ingredients together in a big mixing bowl.
3.) In a small bowl, whisk the eggs and vanilla together, then add the sugar/butter mixture and whisk to combine.
4.) Pour the wet ingredients into your dry ingredients and slowly whisk until combined.
5.) Stir in the chopped chocolate bars.
6.) Pour the brownie batter over the graham cracker crust, turn your oven down to 325, and bake at 325 for 40-45 minutes.

You’ll know your brownies are done when the top is dry, but the center is still gooey.

ADDING THE MARSHMALLOWS:

1.) Cut your tray of brownies.
2.) Place however many brownies you will eat on a parchment paper lined baking sheet and (once completely cooled), reserve the left overs in a Tupperware container or Ziplock bag.
2.) Cut each large marshmallow in half and place cut side down on top of brownie.
3.) Pop under the broiler for a couple minutes (watch it so it doesn’t burn!) until the marshmallow is slightly toasted.

These brownies will keep for up to two weeks. If you toast the marshmallows right before you eat the brownie, you will have a nice warm brownie each time.

I ate the last brownie on Sunday and it was still moist and delicious. If you over bake the brownies until a tester comes out clean, they will be dry and crumbly and will not last as long.

I hope you try this recipe at home and enjoy it with your family! This would be a great activity for older kids (ages 2+). The patting down of the graham cracker crust, cutting the marshmallows in half, mixing, pouring, cracking eggs…baking is a great sensory experience for kids!

The recipes I tweaked:

http://www.foodnetwork.com/recipes/nigella-lawson/everyday-brownies-recipe.html

http://www.foodnetwork.com/recipes/food-network-kitchens/smore-brownies-recipe.html

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