High Altitude S'mores Brownies
These s'mores brownies have layers of crisp graham crackers, moist fudge brownies, gooey marshmallow fluff and chocolate ganache.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 6 graham crackers (full sheets)
- 1 recipe Fudge Brownies
- 7 oz marshmallow fluff or creme
- 3 oz heavy whipping cream
- 3 oz good quality dark chocolate, finely chopped
- 2 bars Hershey's milk chocolate
Instructions
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper, or spray with nonstick baking spray.
- Arrange 5 of the graham crackers in the bottom of the pan, breaking the last cracker to fit.
- Prepare the brownie batter, spread it over the graham crackers, and bake as instructed. Cool brownies completely.
- Spread the marshmallow fluff over the cooled brownies, and set aside.
- Pour the cream into a small saucepan, and warm the cream over medium heat, just until hot and beginning to simmer around the edges. Remove from the heat, and stir in the chopped chocolate until smooth and creamy. Let cool for 15 minutes.Spread the ganache over the marshmallow fluff. Let it set for a few minutes, then gently swirl the marshmallow fluff and ganache together.
- Crumble up the last graham cracker and sprinkle it over the brownies. Chill the brownies in the refrigerator for about an hour, to firm up and set the ganache.
- Cut the brownies into squares, topping each with a piece of Hershey's chocolate.
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