We found the only way to make s’mores better.
Recipe by The ID Creamer Kitchen
Preheat oven to 350°F. Prepare an 11” x 7” baking pan by cutting parchment so that it lines the bottom of the pan and hangs over the sides by several inches. This will allow you to lift out of the pan after brownies are baked and cooled.
In a bowl, combine all crust ingredients. Firmly press mixture into the bottom of the pan. Bake for 10 minutes, until fragrant. Allow to cool.
In microwave, heat creamer for 25 seconds, until warm. Add espresso powder and vanilla extract to warm creamer, stirring to combine.
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, cocoa powder, flour, salt and baking powder. Mix on low until all ingredients are evenly dispersed. Add eggs one at a time, mixing until smooth.
Combine melted butter and creamer mixture. Add liquid mixture to dry ingredients, mixing until just combined.
Fold in chocolate chunks, walnuts and mini marshmallows.
Pour batter over the cooled graham cracker crust, using a spatula to spread evenly. Bake 45-50 minutes, until a toothpick comes out mostly clean. Allow to cool to room temperature.
Once brownies are cool, spread marshmallow creme overtop.
If you have a small pastry torch: Using overhanging parchment, lift brownies out of the pan and place on a cutting board. Torch marshmallow creme until toasty and brown. Alternatively, turn oven broiler on high, place brownies under broiler and heat until toasted and brown. Allow marshmallow to cool slightly before cutting with a hot knife.
- 1 1/2 cups graham cracker crumbs
- 3 Tbsp sugar
- 8 Tbsp unsalted butter, melted
- 1/2 tsp salt
- 3oz International Delight S’mores coffee creamer
- 1/2 tsp instant espresso
- 3/4 tsp vanilla extract
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/4 + 1/8 tsp baking powder
- 3/4 oz unsalted butter, melted
- 3 eggs
- 3/4 cup dark chocolate chunks
- 1 cup chopped walnuts
- 1 cup mini marshmallows
- 7 oz marshmallow creme