I’ve never had a bad brownie before. I’ve definitely eaten brownies that were better than others, but I truly think it is impossible to mess brownies up. That said, a few nights ago I made one of the most delicious brownies I’ve ever had. I added a bit of espresso, along with your traditional s’mores ingredients to make these (I’m calling them famous) famous Espresso S’mores Brownies! The result was a sophisticated, sticky piece of heaven.
The espresso is so subtle but enhances the rich chocolate flavor, while the graham cracker gives a much needed crunch. The marshmallow topping gives the dessert a nostalgic nod to summers spent at sleep-away camp (not that I ever did that…).
Before beginning, gather your ingredients. One thing to note is that I took this photo when I was planning on using a chocolate bar instead of cocoa powder. The chocolate bar is in the photo and the cocoa powder is suspiciously missing. Sorryyyy, that’s my bad.
To make the espresso s’mores brownies, preheat the oven to 325 degrees and either grease or butter a 9×11 glass pan. While the oven preheats, boil 1/2 cup of water on the stove. Once boiling, add 2 tablespoons of espresso powder. The smell alone will give you the energy you need to finish making the recipe. Make sure you combine the espresso powder in very well and that there are no big granules left in the water. Set the hot espresso aside to cool down.
In a medium glass bowl, mix together the melted butter, white sugar, and brown sugar. Next, stir in the espresso. Once everything is well-combined, add the vanilla, then the eggs – whisking them in one at a time. Don’t over beat the eggs.
In a separate bowl, mix together the flour, cocoa powder, and salt. Slowly mix your dry ingredients into the wet mixture, combining until they are completely incorporated. Then, trying not to eat too many, pour in the chocolate chips (okay, go ahead and eat a bunch).
Pour the brownie batter into your prepared pan and get to work on the s’mores!
In a medium bowl, crush up the graham crackers, but not too finely. Add the melted butter and sugar. Then, combine them all together.
Finally, sprinkle the graham cracker mixture over top of the batter, as well as the marshmallows. You can go as crazy as you want here.
Bake the brownies for 24 minutes at 325 degrees. Then, when a fork comes out with still just a little bit of batter on it, move the dish up to the top rack of the oven. Set the oven to broil and watch the marshmallows. Right when they start to crisp up and turn golden brown, take the pan out of the oven and let the brownies cool.
I wanted these espresso s’mores brownies to last all week, but Juan and I finished them off in three nights – that’s how good they are. Good luck making them last longer!