S’mores Brownies With Torched Frosting

S’mores Brownies: Because Life’s Too Short for Boring Desserts!

Okay, confession time. Sometimes, the siren song of “I should bake something wholesome and nutritious” gets drowned out by the roaring, demanding voice of “CHOCOLATE AND MARSHMALLOW NOW!” And you know what? I’m okay with that. Especially when the result is these ridiculously good S’mores Brownies with Torched Frosting. It’s basically a campfire hug in brownie form, but without the questionable tent hygiene. You’re welcome.

Why This Recipe Is Awesome

Let’s be real, why wouldn’t you want a brownie that’s secretly a s’more’s best friend? It’s the ultimate mashup of gooey, chocolatey, graham-crackery goodness, all topped with a cloud of marshmallowy bliss that you get to *torch*. Yes, TORCH. It’s like a mini fireworks show for your taste buds, and it’s way easier than building an actual bonfire. Plus, it’s pretty darn forgiving. So, even if your oven temperature readings are more of a suggestion, you’ll probably still end up with something amazing. Probably.

Ingredients You’ll Need

• For the Brownies:
• 1 cup (2 sticks) unsalted butter, melted (because life is better with melted butter)
• 2 cups granulated sugar (the sweet nectar of the gods)
• 4 large eggs (room temperature, but who’s measuring?)
• 1 teaspoon vanilla extract (the secret weapon)
• 1 cup all-purpose flour (don’t overthink this part)
• 1 cup unsweetened cocoa powder (the darker, the better, IMO)
• 1 teaspoon baking powder (for a little lift, not a full-on acrobatics routine)
• 1/2 teaspoon salt (to balance the sweet-ish chaos)
• 1 cup chocolate chips (semi-sweet or dark, your call, rebel!)
• 1 cup graham cracker crumbs (crush ’em up, but not to dust)
• For the Torched Frosting:
• 1 jar (about 7-8 oz) marshmallow creme (the fluffiest cloud you can find)
• 1/4 cup milk (just enough to make it spreadable, not watery)
• Your trusty culinary torch (the star of the show, obviously!)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Or, you know, line it with parchment paper so cleanup isn’t a total nightmare.
2. In a large bowl, whisk together the melted butter and sugar until it looks a little less like butter and more like a sweet, golden puddle.
3. Beat in the eggs one at a time, then stir in the vanilla. This is where things start smelling good.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Don’t let the cocoa powder lump up; that’s just rude.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Seriously, **don’t overmix**. Nobody likes a tough brownie.
6. Gently fold in the chocolate chips and graham cracker crumbs. Try to distribute them evenly, but if some areas are chunkier, that’s just extra texture.
7. Pour the batter into your prepared pan and spread it out. It’s going to be thick, so give it some love.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter, unless you like that sort of thing).
9. Let the brownies cool completely in the pan. This is crucial for frosting success, so try to exercise some patience.
10. While the brownies cool, whip up the frosting. In a medium bowl, stir together the marshmallow creme and milk until smooth and spreadable.
11. Spread the marshmallow frosting evenly over the cooled brownies. Make it pretty! Or don’t. It’s going to get torched anyway.
12. Now for the fun part! Grab your culinary torch and go to town. Hold it a few inches from the frosting and move it around in circles, toasting it to a beautiful golden brown. Watch it closely so it doesn’t go from “toasted marshmallow” to “charred disaster.”
13. Let the torched frosting set for a few minutes, then cut and serve these glorious creations. Prepare for applause.

Common Mistakes to Avoid

• Underbaking (or Overbaking): Seriously, pay attention to that toothpick test. A gooey, underbaked brownie is a dream, but a dry, crumbly one is a nightmare. Overbaking is a culinary crime, IMO.
• Not Cooling the Brownies: Slapping hot frosting onto hot brownies is a recipe for a melty, messy disaster. Let them cool, I beg you!
• Forgetting the Salt: That tiny pinch of salt is a flavor enhancer. Don’t skip it, or your brownies will taste a little… flat. Like a deflated balloon.
• Skipping the Torch: I mean, you *could*, but then it’s just… brownies. The torch is what makes them *special*. Don’t be afraid of a little flame!

Alternatives & Substitutions

Feeling fancy? Or just ran out of something? No worries!

• Chocolate Chips: Feeling adventurous? Toss in some M&Ms or chopped-up chocolate chunks instead. More chocolate is almost always the answer.
• Graham Crackers: If you’re not a graham cracker fan (sacrilege!), you could try crushed digestive biscuits or even some crushed pretzels for a salty crunch.
• Cocoa Powder: If you only have Dutch-process cocoa, it’ll work, but you might want to slightly increase the baking powder for a bit more lift.
• Marshmallow Creme: Can’t find it? You *could* try making your own marshmallow frosting, but honestly, the jarred stuff is way easier and tastes great. Don’t hate me for saying that.

FAQ (Frequently Asked Questions)

Got questions? I’ve got… well, answers.

• Can I make these gluten-free? Yep! Just swap out the all-purpose flour for a good gluten-free baking blend. And make sure your graham crackers are GF too. Easy peasy.
• What’s the best way to crush graham crackers? A food processor is ideal, but a Ziploc bag and a rolling pin work wonders too. Just embrace the controlled destruction.
• Is the torch really necessary? As mentioned before, it’s the star! But if you absolutely refuse, you could pop the frosted brownies under the broiler for a minute or two. Just **watch them like a hawk** – they go from golden to burnt in seconds.
• Can I use margarine instead of butter? Technically, yes. But why would you do that to yourself? Butter adds so much more flavor and richness. It’s worth the splurge, even if it’s just for this recipe.
• How long do these last? If they even make it past day one, they’ll be good in an airtight container at room temperature for about 2-3 days. Though, they’re best when fresh and still a little warm.
• My frosting isn’t spreading well. What gives? It might be too cold. Try warming the marshmallow creme slightly in a bowl over warm water for a minute. Or, add another tiny splash of milk.

Final Thoughts

So there you have it! S’mores Brownies that are ridiculously easy, ridiculously delicious, and ridiculously fun to make. You’ve got your chocolate fix, your campfire vibes, and a little bit of pyrotechnics. What more could you ask for? Now go forth and bake! And when you take that first bite, remember who told you to embrace the dessert-driven chaos. 😉