There is something so wonderful and nostalgic about s'mores. And how can you resist brownies? I have been thinking about making s'mores brownies forever and ever. I kept thinking through recipes and coming up with different brownie alternatives - using marshmallow fluff instead of mini marshmallows, graham cracker crust versus no graham cracker crust... And then every time it came down to it I ended up going with something else. But this past weekend we were supposed to bring dessert to a friend's apartment and I FINALLY made my s'mores brownies. I ended up going with the recipe from Brown Eyed Baker even though I second and third guessed her brownie recipe. The idea of adding boiling water to cocoa powder and then throwing in chunks of bittersweet chocolate at the very end was seemed totally bizarre to me. But I did it anyway because in the end, why not? I was going to make the Chewy, Fudgy Triple Chocolate Brownies from Baking Illustrated, but I didn't feel like modifying the recipe for a 9x13x2 pan. And once I realized that the base recipe from Brown Eyed Baker was from Cook's Illustrated I decided to go with it.
These brownies might be my new favorite brownie recipe. And they are probably the best thing I have ever baked and brought into work. A few of my coworkers and I are obsessed with the combination of salty and sweet flavors. I was a little worried that the brownies would be too sweet, but they had an ideal level of saltiness and sweetness. Once these brownies had sat around for a day the balance of flavors with the saltiness and the sweetness got even better. And the day after that the balance of flavors evolved even more. Of course I made sure to taste them every day to ensure that they aged well. Bad for the waistline, but so very delicious.
Recipe after the jump!