I can't toast a marshmallow over a campfire without thinking of the camping trip we took one summer when I was in college. My brother and I had a marshmallow fight (think snowball fight, only with marshmallows), and didn't think twice about leaving them strewn all over our campsite that night. In the early morning hours the next day, their sweet scent welcomed a bear who was moseying along through the woods to come investigate, and he managed to open our cooler and eat all our food, not to mention scare my mom half to death in the tent while the rest of us had gone hiking.
Everyone has their own perfect method for toasting a marshmallow. My sister likes to light hers on fire, let it burn until it's charred and black all over, and then blow it out. I, like my mom, am more patient, and like to toast it slowly over the coals to achieve a perfect golden brown crust with a gooey interior. My brother was somewhere in the middle between my perfectionism and her i-just-want-to-eat-my-marshmallow-now, although now my brother's favorite way to eat a s'more is between two soft chocolate chip cookies instead of graham crackers. Which is such a genius idea, I don't know why we didn't do that all these years.
And Jamie likes my marshmallow-toasting skills so much that he'd prefer to let me toast his for him. Neither of us are all that into marshmallows, though, unless they're in s'mores form. But I did have a white Persian cat who loved eating marshmallows. Silly kitty.
After our camping trip a few weeks ago, we had a bag full of jumbo-sized marshmallows leftover that we would never be able to use up. I was craving dark chocolate fudgey brownies, so I baked the brownies on a salted graham cracker crust, topped with milk chocolate ganache - normally I would use bittersweet chocolate for ganache, but milk chocolate is more s'moresy. S'moresy. What a great word.
The marshmallows were too big for the top of the torte, so I cut them up into squares and tossed them with a little powdered sugar to keep the cut edges from sticking, which also made them look more homemade. The last, and most fun part (besides the taste test) was torching the marshmallows with our brulee torche.
When I took a bite of the torte - post photo shoot - it was so good, I wanted to cry.
One Year Ago: Sweet Corn and Coconut Milk Ice Cream
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Three Years Ago: Snickerdoodle Sweetheart Ice Cream Sandwiches
S'mores Brownie Torte
- 1 1/2 cups finely crushed graham crackers
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder (Hershey's Special Dark)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet or milk chocolate chips
- 2 ounces semi-sweet or milk chocolate chips
- 2 ounces heavy whipping cream
Preheat the oven to 325. Spray an 8-inch spring form pan with non-stick spray.
To make the crust, combine the crushed graham crackers with the salt in a bowl. Pour in the melted butter and toss with a fork until moistened. Press the crumbs firmly against the bottom and halfway up the sides of the pan.
For the brownies, combine the sugar, cocoa powder and salt in a bowl (use the same one you mixed the crust in to avoid more dirty dishes). Pour in the melted butter and stir with a wooden spoon to combine. Beat in the vanilla and the eggs, one at a time. Stir in the flour, just until moistened, and the chocolate chips. Batter will be thick.
Carefully, spread the batter over the crust, using a non-stick spatula or your hands (greased with butter or non-stick spray) to push the batter out to the edges without disturbing the crust. Bake for 25 minutes.
Cool the torte on a wire rack for two hours before making the ganache. For the ganache, place the chocolate chips in a bowl. Heat the cream in a small saucepan over medium heat, just until it simmers around the edges. Pour the cream over the chocolate chips, let stand for 3 minutes, then stir with a spatula until smooth. Spread the ganache over the torte. Let stand until the torte is completely cool, at least 2-3 more hours, before serving.
Top the torte with the marshmallows, and if you have a brulee torche, torch the marshmallows to brown them a little.
Yields 8-12 servings
Recipe from Curly Girl Kitchen