Peanut Butter S’mores Brownies
This decadent yet casual dessert from Rachel Riesgraf of Modern Farmhouse Eats joins the best qualities of brownies and s’mores into one dish. Peanut butter brownies baked on a graham cracker crust are topped with marshmallows and toasted to perfection.
INGREDIENTS For Crust
3 cups graham cracker crumbs
(about 20 graham cracker sheets) 3/4 cup butter, melted (11/2 sticks)
For Brownies
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cup butter, melted (11/2 sticks)
1/4 cup vegetable oil
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup peanut butter (smooth or crunchy) 1 cup semisweet chocolate chips
For Topping
10 ounces miniature marshmallows
INSTRUCTIONS
1. Preheat oven to 350°F. Lightly grease a 9" x 13" baking dish and line with parchment paper. (The oil helps the paper hold tight to the pan.) Set aside.
2. In a medium bowl, stir together graham cracker crumbs and melted butter until combined. Pour mixture into prepared baking dish and press firmly into an even layer. Bake for 10 minutes until the crust is set and beginning to lightly brown.
3. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
4. In a large bowl, whisk together melted butter, oil and sugars. Add eggs and vanilla extract to the mixture and whisk again until combined and lighter in color.
5. Add the flour mixture to the wet ingredients. Using a sturdy spoon, fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6. Lightly fold the peanut butter and chocolate chips into the batter. There should be streaks of peanut butter. Gently spread the batter over the crust.
7. Bake for about 25 minutes on the middle rack, or until a toothpick comes out with crumbs and no wet batter. The brownies should be a little fudgy in the center because they will continue to set.
8. Cover the brownies with an even layer of marshmallows. Broil on low for 1 to 2 minutes until marshmallows are golden brown. Keep a close eye on them, as they brown quickly.
9. Remove from oven and allow to cool to room temperature. Use the edges of the parchment paper to lift the cooled brownies from the baking dish before slicing.