I will admit to making these before Christmas BUT they are going to be just as good on a cold, snowy day in January or a sweltering, humid July evening.
S’mores. Everyone has had them. They have recently become the stuff of gourmands everywhere, the darling of the foodie world along with whoopie pies and cupcakes.I have even heard of a restaurant (local I think?) that creates homemade marshmallows and graham crackers and serves s’mores as a dessert.
Do you remember the first time you had one? I do. My mom was a girl scout leader and we had gone on a camping trip. I got to go along even though I was really too young. I can’t remember much about the trip but I can remember the charred marshmallow on melted chocolate that was tucked between two graham crackers thrust into my small, grimy hands by one of the older girls. I can remember the instant burn on my tongue that was soothed by the chocolate and how the flavors melted together with the aroma of a smoky fire and damp, Pennsylvania woods.
Someone should make a candle with those scents!
Brownies are a natural vehicle for almost all kinds of interesting, sweet toppings. These are moist and rich (of course) with marshmallows, graham crackers, and chocolate chunks melted on top. I’d cut them on the small side.
Some people create a graham cracker crust and then pour the brownie batter on top of that and bake. I didn’t but you certainly could.