S’mores Brownie Pie

[songbird]

S’mores Brownie Pie





Prep Time:

30 minutes

Cook Time:

33 minutes

Total Time:

3 hours (includes cooling)

Yield:

serves 10





Ingredients

Crust

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)

1/4 cup (50g) granulated sugar

6 Tablespoons (85g) unsalted butter, melted

Filling & Topping

1/2 cup (115g; 1 stick) unsalted butter

2 Tablespoons (30ml) vegetable oil or melted coconut oil

1 cup (200g) granulated sugar

2 large eggs + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract

3/4 cup (62g) unsweetened natural or dutch-process cocoa powder

1/2 cup (63g) all-purpose flour (spoon & leveled)

1/4 teaspoon salt

1 cup (180g) semi-sweet chocolate chips

24–25 large marshmallows (1/2 of a standard package, or use mini marshmallows)


Instructions

Preheat oven to 350°F (177°C).


Make the crust: Mix the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter.

The mixture will be thick, coarse, and sandy. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that leads to a hard crust. Simply pat down until the mixture is no longer crumby/crumbly.


Make the brownie batter immediately before spreading into crust: Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.)

Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in 2 whole eggs, 1 egg yolk, and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Batter will continue to thicken the longer it sits, so immediately spoon and spread evenly into crust.


Bake for 30 minutes. Remove from the oven and arrange marshmallows on top, pressing each very lightly down into the filling to help them stick. Return pie to the oven and continue to bake for an additional 3 minutes to toast the marshmallows. If the marshmallows aren’t toasted to your liking after this time, turn on the broiler for 30–60 seconds and remove the pie as soon as the marshmallows look toasted. Do not walk away from the oven because toasting can happen fast and the marshmallows and crust can quickly burn.


Remove pie from the oven and cool for at least 45 minutes on a wire rack. For best presentation and neatest slices, allow to cool for closer to 2 hours or cool completely. For extra neat slices, run a very sharp knife under hot water and wipe dry between slices.


Cover and store leftover pie at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can reheat slices for a few seconds in the microwave if desired.


Notes

Can I Use Brownie Mix? Yes. For ease, you can use a prepared boxed brownie mix to fill the unbaked graham cracker crust. Same exact baking and topping instructions.

link