Don’t you love long weekends?!The 4th of July is here! The best of lazy summer days, summer BBQ’s and spending time with friends. So I wanted to make you all an extra special dessert to share with you and yours over the holiday weekend. I tested this dessert out at my new job’s summer bbq, and it was a total hit! Now honestly I knew this dessert was special when I first thought of it months ago, and I definitely wasn’t going to bring something less than amazing to work! Aside from being absolutely delicious – crisp Graham cracker crust, fudgey brownies and ooey gooey toasted marshmallows – it looks great out on the table! You will seriously wow everyone when you show up this dessert. And c’mon – who doesn’t want to show off just a little?! Let me show you how!
Then brûlée/ broil the marshmallows. Don’t be afraid to get them a little brown! You want to get them soft and gooey on the inside. Going slow is essential – you don’t want them to burn or be undercooked!
Much like with real s’mores, the marshmallows help hold this dessert together! Any graham cracker crumbs that break apart in your dish get scooped up by the marshmallow stickiness!
I’ve been cooking up a storm here, so more recipes to come soon! Plus some behind the scenes cooking fun and traveling! Stay up to date with my latest recipes and adventures and follow me on Facebook, Twitter, Instagram, and Pinterest!
- For Graham Cracker Crust
- 2 cups Graham Cracker crumbs
- 2 tablespoons Sugar
- 1/2 cup Unsalted Butter + 1 teaspoon, melted (or Coconut Oil)
- For Brownie
- 2 sticks (1 cup) Unsalted Butter (or Coconut Oil)
- 1 cup Apple Sauce
- 12 ounces Dark Chocolate (70%), coarsely chopped
- 1 3/4 cups Whole Wheat Flour
- 1/2 cup Cocoa Powder
- 2 1/4 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 2 1/4 cups Sugar
- 5 large Eggs
- 3 teaspoons Vanilla Extract
- 2 bags large Marshmallows
- For Graham Cracker Crust
- Preheat oven to 350° and lightly grease Use 1 teaspoon butter to lightly grease skillet. Mix crumbs, sugar and butter in a food processor until blended and evenly moistened.. Spread and evenly press crumbs into skillet. Bake crust 8-10 minutes or until golden-brown. Set aside on a wire cooling rack.
- For Brownie Layer
- Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.
- Whisk together flour, cocoa powder, baking powder, and salt in a small bowl.
- Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, and transfer batter to skillet.
- Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 40 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 55 minutes to 1 hour total, for cakey brownies.
- Cool brownies completely.
- For Topping
- Arrange marshmallows, flat side down in a circular pattern. Toast the marshmallows using a brulee torch, OR, set your oven to Broil. Using silicon high heat resistant oven mitts, carefully place the skillet on the top shelf of your oven under the broil. Rotate the skillet as needed to evenly toast all marshmallows.
- Remove from heat and let cool.