Over the weekend, my husband’s cousin and his wife came to spend the weekend (I am just going to refer to them as my cousins for the remainder of this post, because they are now)! Whenever I have anyone coming over, I always like to have a few desserts around, you know, just in case! This might be more for my benefit than anyone else’s, but it sure is a good excuse!
There’s a recipe idea I’ve had for a while now but hadn’t made yet…this was the perfect occasion to finally pull that trigger! I love S’mores and have been thinking of a way to make it into a pie. I have done a cake in the past (and thought it was quite delicious) but wanted to try something different. My idea was to make a basic graham cracker crumb crust, a brownie filling and marshmallow top. It turned out quite tasty, but next time, I think I’ll make a larger batch of brownies as the pie came kind of thin looking…although more fudgy brownies would certainly make this pie uber rich…but that’s never been a complaint of mine!
I also wanted to have something around that you can just grab one or two of, as opposed to having to go through all of the effort of cutting something. I’ve made dough balls in the past, but I modified my old recipe and cooking time and these turned out the best so far! I literally ate almost an entire batch the night before our cousin’s got in and had to make more…oops.
Brownie S’more Pie:
- 2 cups graham cracker crumbs (about 15 whole crackers if doing yourself)
- 8 T butter, melted
- 1/3 cup sugar
Brownie (The Baked Brownie):
- 10 T butter
- 1 cup sugar
- 3/4 cup cocoa powder, heaping
- 1 t vanilla
- 2 eggs
- 1/2 cup flour
15 large Marshmallows cut in half
Preheat oven to 350 degrees. Mix melted butter, graham cracker crumbs and sugar together. Press into the bottom and up the sides of an 8 or 9 inch round pan. Set aside.
In a small saucepan, melt the butter, sugar and cocoa together until butter is completely melted and everything is incorporated. It might be a little grainy, but that is OK. Remove from heat and let cool for a few minutes. Meanwhile, beat eggs and vanilla together until creamy. Add a few tablespoons of the cocoa mixture to the egg mixture, beating to temper the eggs. Add the rest of the cocoa mixture and then the flour, beating just until combined…don’t over-mix. Pour into the crust
Bake for 23 minutes, then top with marshmallow halves, cut side down and bake another 3 or so minutes, just until melted. I used a propane torch to blacken the tops of the marshmallows a bit, but you could also just turn the broiler on for a minute or so on high (just be careful, they can go from white to super black in 3 seconds so watch them carefully)!
Dough Balls (aka, little bites of heaven):
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 t vanilla
- 2 cups flour
- 1/2 t baking powder
- 3/4 cup mini chocolate chips
Preheat oven to 350. Sift together flour and baking powder, set aside. Cream together butter and sugars until pale and fluffy. Add egg then vanilla. Slowly add in flour, beating just until combined. Fold in chocolate chips. Scoop into balls (I used an ice cream scooper but you can use whatever size you like). Place onto greased or silpat lined baking sheet. You do not need to leave much room between them because they do not flatten nor grow much. Bake for 10 minutes…they will look a little underdone but they are done. Trust me. The biggest mistake you can make with these (and trust me, I’ve done it several times now) is to over bake them! You want them to be doughy, soft and cookie dough-like on the inside and more like a cookie on the outside.