S’more Brownie Pie

S'more Brownie Pie

One of my roommates recently had a friend visit, and his birthday happened! So I made him pie. It came up that he was a big chocolate fan, so this particular recipe seemed apt. It was quite popular — this was the state of the pie after only a few hours in his possession and it’s lucky I got a photo at all! He had barely any to take home.

This is a pretty simple construction: a graham cracker crust, brownie batter, and marshmallows added toward the end of the baking. For all its simplicity, though, it works quite well; the crust is crunchy, the brownie stays fudgy and delicious, and toasted marshmallows. Come on. they’re toasted marshmallows. Yum!

S’more Brownie Pie, adapted barely any from Sally’s Baking Addiction

Crust:
1 1/2 c. graham cracker crumbs (about 24 squares with the heck beaten out of them)
6 Tbsp. (3/4 stick) butter, melted
1/3 c. granulated sugar

Brownies:
10 Tbsp. (1 1/4 sticks) butter, melted
1 1/4 c. granulated sugar
3/4 c. plus 2 Tbsp. (or 7/8 c, if you’re fancy) cocoa powder (I used regular, not Dutch process)
1/2 tsp. vanilla extract
2 eggs
1/2 c. flour

Topping:
Buncha marshmallows (I used minis, bigs work well too!)

Preheat the oven to 325F.

Make the crust: Mix the graham cracker crumbs, butter and sugar. Press them into a pie tin and up the sides so they make a nice crust-shaped crust. Look it over to make sure there aren’t any spots completely lacking in structural integrity (you want to press them pretty assertively) and set it aside.

Make the brownies: Mix the butter, sugar, and cocoa. (You can actually dump them all in a bowl and microwave it in 30-second chunks — that’s what I did. The particulates warm up a bit and help melt the butter.) Stir it until it’s a well-combined gritty mess and let it cool down a bit, then add the vanilla, the eggs (one at a time, stirring each one in once it’s in the bowl), and fold in the flour without working it too much. Dump it into the crust and carefully smooth it out, trying not to get crust bits all up on it. (It’s a pretty thick batter.)

Bake it for 25 minutes or so, then pull it out and add a bunch of marshmallows to the top. Bake for another 5ish minutes, until the marshmallows are toasty and lovely (yours can get toastier than mine; more toasty is better right up until the cinders line, IMO). Let it cool before cutting it despite every bone in your body demanding s’mores goodness NOW NOW NOW. It will be worth the wait!

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~ by iliadawry on 16 August 2013.

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