S'more Brownies
Recipe courtesy Sasha Perl-Raver, 2010
Show: Private Chefs of Beverly Hills
Episode: In The Doghouse
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- Recipe categories: Chocolate,
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By bookertalent_12...
Los Angeles, 43
on June 08, 2010
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The brownies were dense and moist and the graham cracker crust was delicious. This recipe was easy and produced some of the best brownies I've ever eaten!
By Chef #194245
san diego, CA
on May 24, 2010
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All this recipe needs is a little tweaking in my opinion. The flavor is yummy and fun! The center brownie part is moist and chocolate rich. Just the way I like my brownie. I followed the recipe to a T. Baked in a 8x8 pan the batter comes right up to the brim. So this makes for a tall and decadent brownie. I felt the graham cracker crust was way to thick crumbly. Next time I will make it with half the crumbs and add just a bit more butter. I did have to leave the brownie in the oven about 15 minutes longer than the recipe called for and it still came out moist. As stated this is to be eaten right away. With that said the marshmallow top works great! Next time I will add slightly warmed marshmallow fluff to the top. That way we can also enjoy the next day and not have the thick glue like topping to struggle with. I'm having a piece right now and the next day the brownie itself is super moist.