Loaded S’more Brownie Bake | Cravings and Comfort Recipe

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I should really go camping…

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I don’t know why, but I love making “s’more” things for whatever reason. It just brings that kind of nostalgic feeling, even though I have no experience with sleeping in the woods. I do have an environmental science background, and hell that was my bachelors in undergrad. Ironically enough though, I’m highly allergic to pollen…

But aye you think this is good? How about you try the Campfire S’more Cheesecake:

The Campfire S’more Cheesecake Recipe

Anyways, I hope you enjoy!

How to make Brown Butter 2 Day Brookies

Ingredients :

Brownies:

Chocolate Base:

• 1 cup unsalted butter
• 2 tbsp neutral oil
• 7oz melted high quality chocolate

Sugars:

• 1 cup light brown sugar
• 1 1/2 cup granulated sugar
• 4 whole eggs, 2 egg yolks (room temperature)

Dry Ingredients:

• 1 cup all-purpose flour
• 1 cup Dutch-process cocoa powder (sifted)

Flavor Add Ins:

• 4 tsp vanilla extract
• 2 tsp Harry Potter Butterbeer extract
• 2 crushed Bischoff Cookie powder
• 2 tsp espresso powder
• 3/4 tsp salt
• 3/4 cups of chocolate chips, bars, etc.

Chocolate Ganache and Toppings:

• 1 cup melting semi-dark chocolate wafers
• Pinch of kosher salt
• 1 tsp vanilla extract
• 1 tsp coffee grounds
• 1/2 cup heavy cream
• Jumbo/Mini marshmallows (enough to cover the top)
• 5-7 sheets of graham crackers
• 1 King sized Hershey Bar

Tips:

• This recipe will assume your using a 9 x 9 brownie pan, as that’s what I used to bake.
• If you have a cooking torch (and know how to use it), I HIGHLY recommend torching the top of the brownie after you broil it. This gives it that campfire look and taste. However, do be careful as sometimes the marshmallows may catch on fire and you’ll need to blow it out quickly. Damn did I find out the hard way…

Brownie:

• Step 1: In a saucepan over medium heat, melt the butter and stir continuously until it smells warm and nutty (browned butter). Reserve 1/2 of it for room temperature, and the other half while it’s still hot.
• Step 2: In a heatproof bowl, add in the cocoa powder. While the butter is still very hot, immediately pour and mix in the brown butter and stir until well combined.
• Step 4: Gently melt the chocolate using a double broiler method, or microwave in short bursts. Add in the remaining room temperature browned butter and oil. Stir until smooth and glossy. This will be our chocolate mixture
• Step 5: Whisk eggs, yolk, and the sugars for roughly 3 – 5 minutes. You want this to be pale and thick with a sort of ribbon like consistency
• Step 6: Add in extracts, Bischoff powder, espresso, and a 2 pinches of salt into the sugar/egg mixture. Then, add this into the chocolate mixture and combine.
• Step 7: Add in flour and chocolate to the whole bowl and fold the ingredients. Again, fold, do NOT overmix this. It will ruin the fudginess.
• Step 8: Loosely cover with a towel and let the mixture sit for 20 – 30 minutes. Then, align your tray with parchment paper and graham crackers; transfer your brownie batter to the tray. Afterwards, add in
• Step 9: Completely seal the top the brookie batter aluminum foil and reserve in the refrigerator for 2 days.

Baking:

• Step 1: Take the brownie tray from the refrigerator and let it sit for 1 hour – 1 hour & 30 minutes.
• Step 2: Once at room temperature, preheat your oven to 350°F. Bake the brownie for 25 – 30 minutes
• Step 3: When done baking, let the brownie rest reach to room temperature.

Chocolate Ganache:

• Step 1: In a small saucepan, bring the heavy cream to a gentle simmer. Do NOT let it boil.
• Step 2: Once simmering, take pan off the burner and add in your chocolate wafers
• Step 3: Let the mixture sit for around 3-4 minutes, then gently whisk in your vanilla, coffee grounds, and salt until it’s completely smooth and glossy.
• Step 4: Layer the ganache on top and spread evenly. Reserve some of the ganache for the finishing touches

Finishing Touches

• Step 1: Layer the top with marshmallows and broil until the surface area starts to turn golden brown
• Step 1.5 (Optional): Using your kitchen torch, carefully torch the marshmallows to fit the “campfire” aesthetic.
  • Again, BE CAREFUL when doing this as the marshmallows can and probably WILL light on fire that you’ll have to blow out. If you’re not comfortable or confident with doing this, don’t do it.
• Step 2: Drizzle the remaining ganache on top of the marshmallows, and garnish with lightly crumbled graham crackers. I hope you enjoy!

Cravings & Comfort Recipe

Loaded S'more Brownie Bake

Loaded s’mores brownies topped with toasted marshmallows, melted chocolate, and pieces of graham cracker in warm sunlight.

Prep Time1 hour (2 day refrigeration)

Cook Time1 hour

Total Time2 Days & 2 hours

Servings9 s'more brownies

Calories1,300

CuisineDessert, S'more

Print Recipe Grocery List

Ingredients

US Customary — Metric

Chocolate Base

• 1 cup unsalted butter
• 2 tbsp neutral oil
• 7oz melted high quality chocolate

Sugars

• 1 cup light brown sugar
• 1 1/2 cup granulated sugar
• 4 whole eggs, 2 egg yolks (room temperature)

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup Dutch-process cocoa powder (sifted)

Flavor Add Ins

• 4 tsp vanilla extract
• 2 tsp Harry Potter Butterbeer extract
• 2 crushed Bischoff Cookie powder
• 2 tsp espresso powder
• 3/4 tsp salt
• 3/4 cups of chocolate chips, bars, etc.

Chocolate Ganache and Toppings

• 1 cup melting semi-dark chocolate wafers
• Pinch of kosher salt
• 1 tsp vanilla extract
• 1 tsp coffee grounds
• 1/2 cup heavy cream
• Jumbo/Mini marshmallows (enough to cover the top)
• 5-7 sheets of graham crackers
• 1 King sized Hershey Bar

Instructions

Brownie

1. In a saucepan over medium heat, melt the butter and stir continuously until it smells warm and nutty (browned butter). Reserve 1/2 of it for room temperature, and the other half while it's still hot.
2. In a heatproof bowl, add in the cocoa powder. While the butter is still very hot, immediately pour and mix in the brown butter and stir until well combined.
3. Gently melt the chocolate using a double broiler method, or microwave in short bursts. Add in the remaining room temperature browned butter and oil. Stir until smooth and glossy. This will be our chocolate mixture
4. Whisk eggs, yolk, and the sugars for roughly 3 – 5 minutes. You want this to be pale and thick with a sort of ribbon like consistency
5. Add in extracts, Bischoff powder, espresso, and a 2 pinches of salt into the sugar/egg mixture. Then, add this into the chocolate mixture and combine.
6. Add in flour and chocolate to the whole bowl and fold the ingredients. Again, fold, do NOT overmix this. It will ruin the fudginess.
7. Loosely cover with a towel and let the mixture sit for 20 – 30 minutes. Then, align your tray with parchment paper and graham crackers; transfer your brownie batter to the tray. Afterwards, add in
8. Completely seal the top the brookie batter aluminum foil and reserve in the refrigerator for 2 days.

Baking

1. Take the brownie tray from the refrigerator and let it sit for 1 hour – 1 hour & 30 minutes.
2. Once at room temperature, preheat your oven to 350°F. Bake the brownie for 25 – 30 minutes
3. When done baking, let the brownie rest reach to room temperature.

Chocolate Ganache

1. In a small saucepan, bring the heavy cream to a gentle simmer. Do NOT let it boil.
2. Once simmering, take pan off the burner and add in your chocolate wafers
3. Let the mixture sit for around 3-4 minutes, then gently whisk in your vanilla, coffee grounds, and salt until it’s completely smooth and glossy.
4. Layer the ganache on top and spread evenly. Reserve some of the ganache for the finishing touches
5. Finishing Touches
6. Layer the top with marshmallows and broil until the surface area starts to turn golden brown
7. 5 (Optional): Using your kitchen torch, carefully torch the marshmallows to fit the “campfire” aesthetic.
8. *Again, BE CAREFUL when doing this as the marshmallows can and probably WILL light on fire that you’ll have to blow out. If you’re not comfortable or confident with doing this, don’t do it.
9. Drizzle the remaining ganache on top of the marshmallows, and garnish with lightly crumbled graham crackers. I hope you enjoy!

Notes

• Tips:
• This recipe will assume your using a 9 x 9 brownie pan, as that's what I used to bake.
• If you have a cooking torch (and know how to use it), I HIGHLY recommend torching the top of the brownie after you broil it. This gives it that campfire look and taste. However, do be careful as sometimes the marshmallows may catch on fire and you’ll need to blow it out quickly. Damn did I find out the hard way…

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories1000per serving

Serving1 s'more brownie (9 x 9 pan)

Protein42

Carbs65

Fat33

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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