Smores Brownies Pioneer Woman Food

THREE-INGREDIENT BROWNIES

Steps:

• Preheat the oven to 350 degrees F; spray a 9-by-13-inch pan with nonstick cooking spray.
• Stir together the chocolate-hazelnut spread, flour and eggs in a medium bowl. Pour into the prepared pan and spread the mixture to the edges.
• Bake until the surface looks set and slightly crisp, about 25 minutes. Let cool slightly, then cut into squares and enjoy!

GRILLED SHEET PAN S'MORES

Steps:

• Preheat a gas or charcoal grill to medium heat and line a sheet pan with aluminum foil.
• Spread 15 graham crackers with chocolate spread and line them up on the prepared sheet pan. These will be the sandwich bases.
• Using 2 spoons, dollop the marshmallow cream evenly on the chocolate-spread graham crackers. Sprinkle the mini marshmallows evenly across the graham crackers. Do the same with the caramel chips, chocolate chips and toffee bits. Top each bottom cracker with a top cracker to create a sandwich.
• Place the sheet pan on the grill. If your grill has a lid, close it. If your grill does not have a lid, flip a second sheet pan over and rest on top of the pan of s'mores to create a lid. Cook until everything is deliciously melted, about 25 minutes. Serve warm.

S'MORES BROWNIES

Steps:

• Preheat oven to 350°. Combine cracker crumbs, sugar and cinnamon. Stir in melted butter. Press onto bottom of an ungreased 13x9-in. baking pan. Bake until lightly browned, 7-9 minutes. Cool on a wire rack., For brownies, melt unsweetened chocolate on high in a microwave, stirring every 30 seconds. Cool slightly. Cream butter and sugar on medium speed until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition; beat in melted chocolate and vanilla. In another bowl, whisk together flour, cocoa, baking powder and salt; stir into creamed mixture. Fold in 1 cup miniature marshmallows. , Spread batter over graham cracker crust. Top with 1 cup marshmallows and broken graham crackers. Bake until center is set, 18-22 minutes (do not overbake).

S'MORES BROWNIES

Steps:

• For the graham cracker layer: Preheat oven to 350 degrees F. Grease and line an 8-inch square baking pan with parchment, leaving a 1-inch overhang on each side.
• Add the graham crackers, cinnamon, chili powder and salt to a food processor and pulse to break up. Add the butter and pulse until the ingredients are combined and the mixture resembles sand. Press the mixture into the prepared baking pan. Refrigerate while you make the brownie layer.
• For the brownie layer: Combine the eggs, sugars and vanilla extract in a large bowl. Mix until well combined. Add the melted butter, cocoa powder, flour, baking powder, cinnamon, ancho chile powder and salt. Stir to combine, but take care to not overmix. Add the chocolate chips and fold in.
• Spread the entire brownie layer mixture over the top of the graham cracker crust. Bake until the top is dry and firm, about 40 minutes. (A cake tester will not come out clean because the brownies are so fudgy!) Let them cool completely.
• For the marshmallow frosting: Turn the oven to the broil setting. Adjust the oven rack so it's 6 inches from the heat source.
• Spread the mini marshmallows on an unlined sheet tray, then broil until toasty and charred, about 1 minute. (As an alternative, use a kitchen torch and char until you have your desired level of darkness.) Let cool to touch.
• Add the butter and powdered sugar to a bowl and beat until fluffy and well mixed. Add the marshmallow creme and vanilla and stir until combined. Set aside.
• Spread the marshmallow frosting over the top of the cooled brownie. Add the charred mini marshmallows all over.
• Remove from the pan and cut into squares.

S'MORES WITH VARIATIONS

Steps:

• Toast the marshmallows to your liking. Choose from the following variations.
• The Classic: Sandwich the toasted marshmallows and chocolate bars between classic graham crackers.
• The Peppermint: Sandwich the toasted marshmallows and peppermint patties between chocolate graham crackers.
• The Peanut Butter: Sandwich the toasted marshmallows and peanut butter cups between chocolate or classic graham crackers.

KNOCK-YOU-NAKED BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
• Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
• Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
• While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
• Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
• When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
• It'll work. Guarantee it.

S'MORE BROWNIES

Steps:

• Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
• For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
• Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave-safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
• Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
• Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

S'MORE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan.
• In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside.
• Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.