S’mores Brownie Cakes

First thing to do is to grab some graham crackers (or digestive cookies, as I can’t find the graham stuff here in China) and put them in a Ziploc bag. Then with a rolling pin, crumble’ em—or if you are the lucky gal with a food processor, just use that … but then we’ll never be friends again.

In a bowl place the cookie crumbs but save about 2 tablespoons for the topping. Now add about 1 tablespoon sugar, then pour in 3 tablespoons of melted unsalted butter. Stir together to combine. Next press the crumb mixture into two 10cm cake pans lined with foil. Bake about 15 minute at 180ºC, then remove from the oven and set aside. While the crust is baking, go ahead and start making the brownie batter—love this part!

Place the remaining 1/2 stick butter and unsweetened chocolate in a microwavable bowl and microwave until both ingredients are melted. Stir ‘em together. In the bowl of your electric mixer, place the brown sugar, remaining 1/4 cup white sugar, then pour in the melted chocolate/butter mixture and the vanilla extract. Mix all together. Add eggs and mix on high speed for about 2-3 minutes. I added my eggs one at a time. Last, add in flour and mix just until incorporated.

Pour batter onto the 2 crusts and bake at 180ºC for about 35 minutes. Please do not over-bake the brownie, a little softness in the center is good! Let the brownie cool down a bit, then add the chocolate chips and the marshmallows. Sprinkle the top with the reserved cookie crumbs. Bake at 240ºC for a few minutes, just until golden. Remove from the oven and let cool down for about 10-15 minutes. Then, using the foil, remove the cakes and place ‘em on a plate. This is great either warm or cold.