S'more Brownie Pie
It’s a rainy, Fall day here in RVA…sounds like the perfect time to pour an extra cup of coffee, turn on some music, and bake something truly delicious and oh so Fall…a S’more Brownie Pie! Yumm. If you’ve been following along with me over the past few months, then you know I’ve shared some delicious desserts from Sally’s Baking Addiciton. Love her Blog and have yet to meet a recipe I did not bookmark and save to recreate. Enter the S’more Brownie Pie…a buttery graham cracker crust, a rich chocolate brownie center, and my favorite part, an ooey-gooey marshmallow topping. Bake and devour!
Ingredients
Crust
10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
6 Tablespoons unsalted butter , melted
1/3 cup granulated sugar
Brownies
10 Tablespoons unsalted butter
1 and 1/4 cups granulated sugar
3/4 cup + 2 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour (spoon & leveled)
25 large marshmallows (or use mini marshmallows)
Instructions
Preheat oven to 325°F (163°C).
Make the crust : Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish. Set aside.
3. Make the brownies: Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. Set aside for a few minutes and let the mixture cool.
4. Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Spoon into crust.
5. Bake for 28 minutes. Remove from the oven and top with marshmallows. Return to the oven and turn on your broiler for 1 minute. Remove from the oven and allow to cool to room temperature before slicing. Run a very sharp knife under warm water when slicing; it helps slice neat pieces.
6. Pie tastes best at room temperature or reheated the day it is made. Any leftover slices should be heated for about 30 seconds in the microwave. Store pie at room temperature for up to 7 days. Do not freeze.
This pie was every bit as delicious as I hoped it would be…and gone within 24 hrs! I really thought it would last the entire weekend…no way. The girls and I adored the campfire-style top, while my husband loved the fudgy brownie center. Regardless, plan on this one not lasting for long!
**If you’re curious, I used by go-to pie plate by Emile Henry…it has a deeper dish and requires about 20 minutes of extra bake time. My orange pot holder is a Fall favorite I bring out every year, from Williams-Sonoma.
