These scrumptious brownie bars were going to be my post last Friday but instead, I was working on my new and improved blog. One of the best new features is that you can now easily print the recipes. Ahh…that was one of the things that was bothering me the most and I’m so happy it’s fixed. I’m continuing to work on improvements so keep your eyes out for some great new elements.
Summer is here and our kids are out of school in TWO WEEKS, Yikes! We are really excited and have a lot of fun stuff on our Summer Bucket List. I’ve accepted the Happy Family Movement Challenge to not let Summer pass us by and the other night at dinner we created our list of fun Summer things to do. These activities don’t need to be expensive, some are even free. Some things on our list include flying a kite, strawberry picking, a family bike ride and a water balloon fight. We were able to come up with 35 ideas and are still adding. Our number 12 is a Bonfire with S’mores. Then I saw this recipe and couldn’t wait.
These are a delicious substitute for the real thing but of course we’ll still do number 12.
Makes 16 2×2 in bars
- 1 cup graham cracker crumbs (made from 10 rectangular crackers) I used 1 cup boxed Graham Cracker Crumbs
- 12 tablespoons (1½ sticks) unsalted butter
- ½ cup plus 1 tablespoon sugar
- ½ teaspoon Salt divided
- 1 cup bittersweet chocolate chips
- 2 large eggs, at room temperature
- 1 teaspoon instant espresso powder
- 1½ teaspoons vanilla extract
- ¼ cup all-purpose flour
- ¾ teaspoons baking powder
- 3 cups mini-marshmallows
- Adjust oven rack to middle position and preheat oven to 350°F. Cut two 16-inch pieces of foil and line an 8-inch square baking pan, allowing excess to hang over sides. Spray with nonstick cooking spray.
- Break graham crackers into small pieces and pulse in food processor until they become fine crumbs. Melt 4 tablespoons butter. Add melted butter, 1 tablespoon sugar, and ¼ teaspoon salt to crumbs and pulse to combine. Press into bottom of prepared pan.
- Melt chocolate and remaining 8 tablespoons butter in medium bowl in microwave, 1 to 2 minutes, stopping every 20 seconds to stir with rubber spatula. Transfer mixture to a large bowl and cool, stirring occasionally, for 10 minutes.
- With a wooden spoon, mix in the remaining ½ cup sugar, eggs, espresso powder, vanilla, and ¼ teaspoon salt. Add the flour and baking powder and mix until smooth.
- Pour batter into prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Do not over-bake. Transfer to cooling rack and top with marshmallows.
- Adjust oven rack to upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Cool in pan 1 hour. Using foil sling, transfer directly to wire rack and let cool completely, at least another hour. Cut into 2-inch squares and serve.