As the school year finishes, our attention turns to summer plans. No other dessert captures the sunshine, campfires, and fun of summer like this fudgy brownie pie with a thick graham cracker crust and gooey, marshmallow topping. Although not quite as easy as traditional s’mores, this pie is far from difficult. In no time at all, you’ll have the perfect treat to make over and over throughout this long-awaited season!
Begin by gathering the following ingredients:
For the crust:
10 full-sheet graham crackers (1 and 1/5 cups graham cracker crumbs)
6 Tablespoons (90g) unsalted butter, melted
1/3 cup granulated sugar
For the brownies:
10 tablespoons (150g) unsalted butter
1 and 1/4 cups granulated sugar
3/4 cup + 2 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour (spoon & leveled)
25 large marshmallows (1/2 of a standard package or use mini marshmallows)
Next, preheat the oven to three hundred and twenty-five degrees Fahrenheit (one hundred and sixty-three degrees Celsius). To make the crust, start by placing the graham crackers in a food processor or blender. Pulverize the crackers to a fine crumb before pouring them into a medium-size bowl and mixing in the melted butter and sugar. If using digestive biscuits, place the cookies into a heavy-duty ziplock bag and crush them with your fingers rather than using a food processor. Press the crust into an un-greased eight-inch or nine-inch pie dish and set it aside.
To make the brownies, start by putting the butter, sugar, cocoa powder, and salt in a large, microwave-safe bowl. Place the ingredients in the microwave and melt them in thirty-second increments. Stir the mixture after each increment until the butter is completely melted. The mixture should look gritty. Set it aside for a few minutes to cool while preparing the remaining ingredients.
Once it has cooled, stir in the vanilla extract and then add the eggs one at a time. The batter will be thick and look shiny. Whisk in the flour until fully combined and then spoon the batter into the crust and smooth the surface.
Bake the pie for approximately twenty-eight minutes before removing it from the oven and arranging the marshmallows on top. Return the pie to the oven and bake it for an additional three minutes to toast the marshmallows. If the marshmallows are not toasted, turn on the broiler for about one or two minutes. When the pie has finished baking, remove it from the oven and allow it to cool to room temperature before slicing. Use a very sharp knife that has been run under warm water to ensure neat slices.
This delicious treat tastes best at room temperature or reheated the day it is made. Any leftovers should be stored at room temperature for up to seven days. Reheat slices in the microwave for about thirty seconds before serving.
This simple recipe will become your go-to as you prepare for gatherings this summer. If you are very short on time, a pack of box-mix brownies will work in place of the homemade batter, but I highly recommend making the brownie from scratch. This recipe will not disappoint, and no doubt, family and friends will request “s’more”! Enjoy!
McKenney, Sally. “S’mores Brownie Pie”. Sally’s Baking Addiction, May 26, 2013, https://sallysbakingaddiction.com/smores-brownie-pie/.
Photo Credit: Isabel Rogers