I wasn’t going to share this little darlin’ until August, but I just couldn’t wait any longer! Mostly because we’re still working on it slice by slice, day by day. When you have a dessert as decadent and rich as this, small bites are definitely best. You get to experience the flavor longer with smaller pieces, and the pie lasts much longer. Unfortunately, whenever I finish a little slice, I can’t help but think about the next slice the second my plate is empty. Bad, bad, bad, I tell you.
Ryan is lucky enough to have all of his brothers (3) live here in the state of Utah. So a couple times a month, they like to get together for a basketball game or two. Or seven. Whatever.
While he was gone, I tidied up the house, put the little man to bed, started writing the Primary Program
, turned on Netflix, edited some photos, but still had plenty of daylight left. It was then I was glad I convinced Ryan to let me get some graham crackers at a “out-of-the-normal-once-a-week-grocery-run” (budget-killers is what we call these visits), because I knew I already had some chocolate and marshmallows in the pantry. I couldn’t wait to dive into the kitchen and make something we could eat up this past weekend & week.
The graham cracker crust is pretty thick, just the way we love it. And I thought a spring-form pan would be lovely for this pie – makes much neater slices and better presentation. Also, it’s much easier to see more of the pie without destroying it while getting it from the pie to the pan. I pre-baked the crust to give it a little head start, and also because it makes it so much easier to spread the thick brownie layer. The loose graham cracker crumble sticks to the brownie layer easily, and I didn’t want to make a mess or ruin the crust layer. Pre-baking solved that dilema perfectly.
Next, the brownie layer is extra thick. It was such a perfect contrast to the crumbly crust and the soft fluffy marshmallows. I didn’t have any regular cocoa powder, just some dark chocolate cocoa powder left over from some cookies and other desserts this summer. I thought it might not be as s’more-y with dark chocolate, but after tasting how rich and beautiful these were, the depth of chocolate flavor was actually just right. Tossing in a handful of leftover chocolate chunks wasn’t a bad contrast either. They didn’t melt while baking, but softened. So they cut through the thick fudgey brownies in the tastiest way possible.
(please forgive the camera smudge. kills me.)
I knew I wanted the marshmallow layer to get as much toast as possible over an even layer. I only had about 15 or so marshmallows, so laying them sideways wouldn’t cover the whole surface of the baked brownie pie. I snipped them in half with my kitchen scissors and placed the cut-side down on the brownie. The sticky part of the marshmallow immediately adhered to the hot brownie layer. I started in the middle, then worked my way around.
Originally, I was going to use a kitchen torch, but decided the panggangan on broil would toast the marshmallows more evenly. I watched those marshmallows like a hawk under that sizzling broiler, and they toasted up beautifully. My family always teases me about how I prefer the taste of burnt marshmallows over toasted. I thought maybe the burnt marshmallow look wouldn’t be as pretty, so we have toasted on this pie today. 🙂 Enjoy!
S’mores Brownie Pie
makes 8-10 servings
12 graham crackers (both squares on a sheet)
7 T melted unsalted butter
1/3 C granulated sugar
10 T unsalted butter
1 + 1/4 C granulated sugar
3/4 C + 2 T unsweetened dark cocoa powder (you could use regular cocoa powder, but dark is amazing)
1/4 t salt
1/2 t vanilla extract
2 large eggs, cold
1/2 C all-purpose flour
1/2 C milk chocolate chunks
15 large marshmallows, cut in half with scissors
1. Preheat panggangan to 325 degrees.
2. Make the graham cracker crust: Place the graham crackers in a food processor and crush until a fine crumb forms. Pour in melted butter and sugar, pulse a few more times until a wet crumble forms. Press into an ungreased 9″ springform pan. Pre-bake for 5 minutes. Let cook while prepping the brownie layer.
3. Make the dark chocolate brownies: In a large microwavable bowl, place butter, sugar, cocoa, and salt in the microwave. Melt in 30 second increments, and at the end each time until butter is completely melted and mixture is uniform throughout. It should be pretty thick and gritty. Set aside, and grab your eggs, flour, vanilla, etc. Make sure the mixture has slightly cooled (don’t want those eggs to cook in the bowl).
4.Whisk in eggs, flour and vanilla and stir until just combined. Toss in the chocolate chunks. Don’t overmix. Drop brownie mixture into prebaked crust. Spread around with a spatula. Bake for 28 minutes. Remove from oven.
5. Top & toast the marshmallows: Place sliced marshmallows cut-side-down on the warm brownie layer. Place back in the oven, and cook for 3-5 minutes. If tops haven’t toasted yet, turn on the broiler and watch closely. Remove from oven, and let cool completely before slicing.