With the hot sun waning, and summer descending into a welcomed autumn, I paid final homage to a balmy season of wildflowers with a deep, dark chocolate s’mores mess (like they’re supposed to be).
I layered graham cracker crumb with an overwhelmingly chocolate and coffee spiked brownie, topped with toasted marshmallows for an indoor campfire singalong. And because nut butter is life, I smeared a generous dollop of peanut butter into the mix for good measure.
Preheat over to 350 °F, and retrieve a small spring form pan (mine is about an 8in x 2in)
Graham Cracker Base
1 c graham cracker crumbs (about 5 full sheets (sheets?) crushed)
5 tbsp melted butter
2 tbsp brown sugar
1 egg yolk
Salt and vanilla (I spilled a little, so I didn’t measure, but I believe in your measuring talents more than my own)
1/4 c flour
1/8 tsp cinnamon
Combine ingredients until a thick crumb forms, then add as the bottom layer of your dessert, press down, and set aside.
Very Chocolate Very Mocha Brownie Base
1/4 c sugar
3 tbsp brown sugar
1/3 c oil
1/4 tsp salt (I didn’t spill this time)
1 tsp vanilla
2 tsp instant coffee
1/3 c cocoa
1/4 c flour
1 c chocolate chips of choice (or mix in some chopped up Reeses in place of the peanut butter, this would be glorious, but alas, I had no Reeses handy)
An optional couple of spoonfuls of peanut butter (I had some Peanut Butter & Co White Chocolate Wonderful)
1 and 1/2 c mini marshmallows
Combine sugars, oils, egg, salt and vanilla followed by the instant coffee. The coffee granules will not dissolve and that’s fine. Add the cocoa, flour, and chocolate chips and/or Reeses mixing until incorporated. Spread spoonfuls of the chocolate concoction over the graham crumb, gently smoothing to cover. Swirl optional peanut butter across the top of brownie mix.
Bake in oven at 350 for about 12 minutes, removing to top with mini marshmallows, then place back in oven to broil for one minute, being very mindful not to burn the marshmallows.
Allow the s’mores beauty to cool. If, like me, you did not have a square pan available to bake you dessert in, remove spring form pan ring being sure to scrape bits off the side bits to be enjoyed immediately. Admire the layers and melty rim of your dessert, before cutting into a beautiful mess. I found that sawing through the marshmallows best preserved the appearance, but like the s’mores inspiration, these are sticky and gooey and crumbly as the real deal.