I was going to call these S’mores Brownie Bites or something simple and descriptive like that. But no, being that I’m so clever, I just had to go with “S’mores for the Indoors”. Well, it makes me smile anyway. And at the end of the day, that’s all that matters! Sorry. No, not really, but whatever.
These take a little bit of effort (not too much of course, or yours truly certainly couldn’t have been bothered), but I think they’re worth it. They’re pretty cute as these things go, which is of course ranks pretty damn high on my list. They’ve got your regular old graham cracker crust (hey, if it ain’t broke…), then a double-chocolate brownie layer topped with a lightly-broiled marshmallow topping (yeah, you heard me–”topped with a…topping”–imagine that). Since they’re a riff on a traditional summertime treat, I’d like to think of them as a slap in the face to the whole impending doom thing (i.e., winter). So there.
Ingredients (Graham Cracker Crust):
1 1/4 c Graham Cracker Crumbs
1 1/2 Tbs Sugar
5 Tbs Butter, melted
1 c less 2 Tbs Flour
1/2 c Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
1 1/2 c Sugar
3/4 c Butter, melted
1 tsp Vanilla Extract
1 tsp Almond Extract
1 c Miniature Chocolate Chips
Ingredients (Marshmallow Topping):
2 Egg Whites
1 c Sugar
7 Tbs Water
1 Tbs Corn Syrup
1/2 tsp Cream of Tartar
1/4 tsp Salt
1 tsp Vanilla Extract
1 c Miniature Marshmallows
Directions (Graham Cracker Crust):
Preheat oven to 350. Combine the graham cracker crumbs, sugar, and butter for the crust in a small bowl (or you could use a big one if you want–I don’t care, I’m not washing your dishes). Spray two cupcake tins with nonstick spray. Normally I’m all about the cute liners and such, but for these, I think it’s cool to show off the layers. That’s kind of the point after all.
Distribute the crumb mixture evenly among the lubed-up muffin cups (you should have enough for 18). Press the crumbs into the cups to make a firm, flat crust. Bake for five minutes in the preheated oven.
Directions (Brownie Layer):
For the brownie layer, combine the sugar, butter, vanilla and almond extracts, and eggs in a large bowl. In a small bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt. Add the combined flour mixture to the sugar mixture, stirring just until combined. Stir in the chocolate chips.
Distribute the brownie batter evenly among the graham cracker-crusted muffin cups and bake about 15 minutes (still at 350), until the tops/edges look pretty much dry (though the middles should still look a little squishy).
Let cool in pan for about fifteen minutes, then transfer to a baking sheet (did you like how I avoided a direct object there? I mean, what are they at this point–crusty brownies? Marshmallow-less indoors s’mores?). Anyway…it may help to run a knife around the edges to make sure they don’t stick to the tin. After all you’ve invested, it’d be a shame to booger them all up getting them out of the pan.
Directions (Marshmallow Topping):
Move your oven rack to the top position (you want the topping just a few inches from the heat source) and set your broiler to high heat. Heat the egg whites, sugar, water, corn syrup, cream of tartar, and salt over a double boiler, stirring constantly, for about four minutes. Remove from heat and beat until soft peaks form. Then beat in vanilla extract and marshmallows until well-incorporated and all smooth and shiny.
Distribute the marshmallow topping among the brownie bites (yeah, the “crusty brownies”). Broil for about 30 seconds to one minute. Watch ‘em closely though–they brown (er…blacken) super-fast. I definitely charred a couple of mine pretty good. I still sent them to my piggies though…I hear some people like their campfire marshmallows like that…
You can garnish these with more miniature chocolate chips or graham cracker crumbs. I did this for some, but I think I like how they look with just the toasted marshmallow topping better. Whatever floats your boat.
Yield: 18 S’mores