One of my favorite memories from high school was with my swimming friends from Jersey Wahoos. Every year our group would organize a hay ride on a Friday night in the fall at Johnson’s farm in Marlton. We would take the ride out to the woods, roast hot dogs, make the freshman eat the hottest peppers we could find, and of course make S’MORES! It was always a fantastic time.
Many people associate this treat with the summer time, but I like them better in the fall. The chill of the fall air around a campfire roasting your marshmallow to the perfect gooeyness just makes me happy. Since I am not going on a hay ride like the ones back in high school any time soon, I decided to take myself back to those days with this brownie version. This was a quick and easy dessert which doesn’t require many dishes either. You get a nice crunch from the graham cracker bottom, followed by a fudgy brownie layer, and topped with traditional S’mores components. Hopefully they will be a hit at salad bar today!
As seen on Beantown Baker, recipe by Kraft
What you’ll need:
10 graham crackers, broken in squares, divided
3/4 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1 tsp. vanilla
1 cup flour
2 1/3 cup mini marshmallows
1 cup semi-sweet chocolate chunks or chips
What you’ll do:
Preheat oven to 350 degrees. Line 13×9 pan with foil, spray with cooking spray. Lay about 15 graham cracker squares on the bottom overlapping slightly. Microwave butter and chocolate for about 2 minutes, stir until chocolate is smooth. Add in sugar, eggs, and vanilla. Stir in flour, pour over graham cracker layer. Bake for 30-32 minutes or until toothpick comes out with batter slightly on it. Once out of the oven, sprinkle with marshmallows & chocolate chunks. Bake for about 3-5 minutes or until marshmallows get puffy. Press leftover graham crackers into melted marshmallows. Once cooled, use foil to lift the brownies out of the pan.