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- Adapted from our favorite brownie recipe ala Barefoot Contessa:
- 1 stick of butter
- 1 ½ cup semi-sweet chocolate chips
- 2 ounces unsweetened chocolate
- 3 large eggs
- 2 tsp. instant coffee powder
- 1/2 tsp. vanilla extract
- ½ cup sugar
- ¼ cup + 1 Tbsp. AP flour
- 1 tsp. baking powder
- ¼ tsp. salt
- S'mores Ingredients:
- 2 Tbsp. butter
- 2 1/2 cups marshmallows
- 1 cup crushed up graham crackers
- 1 Tbsp. unsalted butter
- To Garnish:
- Vanilla Ice Cream, Chocolate Sauce, and crushed up graham crackers
- Preheat oven to 350° F.
- Let’s make Ina Garten’s Brownie Batter:
- Heat 1 stick of butter, 1 cup of the chocolate chips, and the 2 oz. of unsweetened chocolate together in a medium heat-proof bowl set over simmering water just until the chocolate melts. Stirring periodically to ensure the bottom of the bowl doesn’t burn.
- Remove the bowl from the heat and allow to cool. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar.
- Once the chocolate mixture has cooled down, incorporate into the egg mixture and set aside.
- Meanwhile let’s make the s’more’s component of the brownie. In a small saucepan, heat 2 Tablespoons butter. Once melted add in 2 1/2 cups marshmallows. Stir until completely mixed together. Set aside. (You may have to reheat to give it a sauce-like consistency once adding this to the brownie batter, as described below.)
- In a food processor, pulse 2-1 graham crackers (or 3/4 cup of already crushed up)+ 1 Tablespoon butter into a sandy, clumpy mixture. Set aside.
- In a small bowl, sift together ¼ cup of the flour, the baking powder, 2 Tbsp. baking cocoa and salt and stir it into the chocolate mixture.
- On the bottom of each cast-iron skillet, place 2 Tablespoons of crushed graham cracker mixture. Carefully spoon the brownie batter into 4 mini cast-iron skillets (click to buy), using a spoon to ensure the batter covers the entire area of the skillet. Add in 1 Tablespoon marshmallow mixture and swirl around with a toothpick or fork (reheat marshmallows mixture over low heat or for 20 seconds in the microwave if stiffened).
- Place all 4 of the skillets onto a baking sheet. Bake for 22 minutes. Ina warns, DO NOT OVER BAKE! Test by putting a toothpick into the center of each and it should come out clean.
- Serve immediately topped with ice cream, chocolate sauce, and crushed up graham crackers.