S’mores Brownies

{Yeah. I’m a little late. It’s Tuesday, not Sunday. Life. Whatcha gonna do?}

It became uncomfortably apparent to me a few weeks ago that I am one of those people.

You know, the kind that “pack” for a trip to the store.

{In my defense, the store was Wal-Mart. Which means at least two hours. And I was going to the gym first.}

It started out innocently enough, with my list. A full sheet of notebook paper.

Then I needed to get my gym bag ready. Wallet, book, water, socks for Jordan so she can play in the playscape and I don’t have to hear about how she “couldn’t play with her friends and it was the WORST DAY EVER” because she was in flip-flops.

But, since I hate going anywhere sweaty, I needed a change of shirt. And my own flip-flops because it’s 100 degrees and I ain’t wearing tennis shoes until noon.

Okay good. Ready? Nope.

Gotta bring my purse for the shopping part. Pack that next to the gym bag.

Oh, and since Jordan is coming shopping, she’ll need a snack.  Come to think of it, so will I. Two granola bars into the purse.

Better bring some peanut butter crackers in case the granola bar isn’t what Jordan is “in the mood for.”

Oh yeah, she’ll want water too.

Then I have to pack Jordan’s wallet. She likes to bring her own money. Because she treats her stuff like crap and has to buy herself new headphones because who knew that you can’t step on headphones?

Before I knew it I had enough stuff I could have spent the night in the Wal-Mart.

Which, I guess, is likely because by the time I shop, rearrange the cart four times, get Jordan three snacks, let her look at clothes, fight that no we cannot buy the Lego house, and get through the line, I feel like I’m never going to get home.

So yeah, I’m now that person. If you see me at Wal-Mart, you can bet I’ll have extra snacks. All you have to do is ask.

S’mores Brownies

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Graham cracker recipe from Smitten Kitchen; brownies adapted from The Joy The Baker Cookbook.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Yield 6 servings

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Ingredients

 

For the Graham Cracker Layer

• ▢ 2 1/2 cups plus 2 tablespoons all-purpose flour
• ▢ 1 cup dark brown sugar , packed
• ▢ 1 teaspoon baking soda
• ▢ 3/4 teaspoon salt
• ▢ 7 tablespoons unsalted butter , cut into cubes and chilled
• ▢ 1/3 cup honey
• ▢ 5 tablespoons milk
• ▢ 2 tablespoons vanilla extract

For the Marshmallow Cheesecake

• ▢ 1 egg
• ▢ 1 jar marshmallow fluff
• ▢ 1 block cream cheese , softened

For the Brownies

• ▢ 3/4 cup flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon instant coffee
• ▢ 1/2 cup unsalted butter
• ▢ 3 ounces unsweetened chocolate , chopped
• ▢ 1/2 cup brown sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla

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Instructions

• Line a 9x13” baking pan with parchment paper. Preheat oven to 350 degrees.
• Make the graham cracker layer: pulse flour, brown sugar, baking soda, and salt in your food processor. Add butter and pulse until the mixture is crumbly. Whisk honey, milk, and vanilla in a separate bowl. Add to the flour mixture and pulse until dough comes together in a ball. Press into prepared pan. Chill until ready to use.
• Make the cheesecake layer: beat egg, fluff, and cream cheese with a hand mixer. Pour over graham layer. Return to refrigerator until brownie layer is complete.
• Make the brownies: whisk together flour, baking powder, salt, and coffee. Set aside. Place butter and chocolate in a heat-proof bowl over a pot of simmering water (do not let the water touch the bowl). Stir until the butter and chocolate are melted together. Let cool for a few minutes, then whisk in eggs, one at a time. Whisk in vanilla. Add flour mixture and stir until combined. Pour over marshmallow cheesecake layer.
• Bake for 40-45 minutes until a toothpick comes out almost clean. The center will still be a little soft but you will be able to tell that the edges are done because the cheesecake that pokes through is browned. Cool completely before cutting.

Recipe Nutrition

Calories: 931kcal | Carbohydrates: 130g | Protein: 18g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 993mg | Potassium: 513mg | Fiber: 4g | Sugar: 73g | Vitamin A: 1040IU | Vitamin C: 0.1mg | Calcium: 269mg | Iron: 7mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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