Summer doesn’t really seem to end in Florida. The beautiful weather, blue skies and sun remain year round. I truly love living in this climate. There are subtle changes to let you know seasons are changing. While I certainly can dip in a pool in December, BBQ outdoors and sip tropical drinks year round, I do change up my menus with the seasons. My Northern roots tug at my heart to keep those seasonal routines and traditions. I actually get very excited and look forward to start cooking with each new season’s fresh bounty of fruits and veggies.
All summer making S’mores was on my mind. Either traditionally with the graham crackers, toasted marshmallows and chocolate camping treat or in the various cookies, pies or cheesecakes I have seen. Realizing my time is passing quickly…. September is almost over! I quickly, and I emphasize quickly, decided on easy S’mores Brownies.
I bought this Wilton Brownie sheet pan awhile back and had not yet used it. It would be perfect for the S’mores idea. Cutting neat squares of brownies can be challenging and to then have them topped with gooey marshmallows, well, you get the point.
I used my go to quick brownie recipe, however, a good brownie mix will certainly work well. Bite size mini brownies, popped right out of the silicone pan. No cutting, no stressing and very, very cute!
(tried & true Baker’s One Bowl Brownie recipe)
4 ounces unsweetened chocolate, chopped
3/4 cup butter (1 1/2 sticks)
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 cup chopped walnuts (optional)
Graham Crackers, 1 sleeve (I used chocolate graham crackers)
Heat oven to 350 degrees. Melt butter and chocolate in a medium saucepan over low heat stirring well until butter and chocolate are completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan. *If using one Wilton brownie pan only half of this recipe will be needed.
Bake for 20 minutes and remove from oven. Sprinkle marshmallows and broken graham cracker pieces over soft dough. Return to oven and continue to cook 10 – 15 minutes longer or until a toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan and cut into squares. Makes about 24 brownies using the 13 x 9 inch pan.