S’mores Brownie

YIELD: 1/4 Sheet Pan · 20 Pieces at 2.25” x 2” Brownies

METHOD

  1. Scale the sugar, water, and coffee into a heatproof bowl. Place over a pot of boiling water, turn the heat low to barely a simmer. Stir occasionally to completely dissolve the sugar.

  2. Once the Sugar is dissolved, add the 270g of chocolate, all purpose butter, and vanilla extract. Whisk occasionally to melt the chocolate and butter.

  3. Once melted, whisk until fully homogeneous, and remove the bowl from the pot. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and psyllium husk powder.

  4. Add the dries in two additions to the wet, whisking just to combine, but no lumps. Let the batter cool for a few minutes if it's hot, or else it will melt the chocolate chips.

  5. Fold in the chocolate chips, chopped chocolate, and marshmallows, that have been lightly torched.

  6. Spread on to baked graham cracker crust and bake.

GRAMS

220
80
80
270
75
10
180
40
4
60

60

3
3
150g

INGREDIENT

Granulated Sugar
Water
Drip Coffee
Valrhona 70% Guanaja Chocolate
Tourlami All Purpose Butter
Vanilla Extract
King Arthur Sir Galahad AP Flour
Valrhona Cocoa Powder
Diamond Crystal Kosher Salt
Barry Callebut Dairy Free
Semisweet Chocolate Chips
Valrhona 70% Guanaja Chocolate
Chopped
Baking Soda
Psyllium Husk Powder
Dandies Mini Vegan Marshmallows
Optional slightly torched

Graham Cracker Crust
Yield: 2, 1/4 sheet s'mores brownies

INGREDIENT

Tourlami All Purpose Butter,
Room Temperature
Dark Brown Sugar
Granulated Sugar
Agave Syrup
King Arthur Sir Galahad All Purpose Flour
King Arthur Cake Flour
Whole Wheat Flour
Diamond Crystal Kosher Salt
Baking Soda
Burlap and Barrel Royal Cinnamon

GRAMS

235

98
85
11
137
98
98
1.5
2
1.5

Per Brownie Sheet

INGREDIENT

Graham Cracker Crums
Tourlami All Purpose Butter
Melted

METHOD:

  1. Cream butter, sugar and agave together 1 minute on high speed.

  2. Add in dry, and paddle on low speed until combined.

  3. To make the crumble, portion small pieces of dough onto a sheet pan, bake 335g crumble per 1/4 sheet recipe. You can either bake all of the crumble, or freeze the remaining dough you do not bake.

BAKE

325°F · High Fan · About 10-12 Minutes

  • Bake until graham cracker dough starts to take color, about halfway through bake time, and take an offset and chop the crumble into smaller pieces, bake until golden in color and baked through.

  • Once cooled, process in a food processor until the mixture becomes a fine crumb. Combine the crumbs with melted all-purpose butter at 20% the weight of the crumbs (e.g. for a 1/4 sheet of brownies: 310g crumb + 62g melted butter).

  • Spray a quarter sheet pan, place in a half sheet of parchment, leaving overhang to later lift out the brownies. Pour graham cracker crust into sheet pan and press and spread crust until an even layer. Bake until butter starts to bubble, about 6-8 minutes at 325°F.

ASSEMBLE

  • Allow graham cracker crust to cool.

  • Evenly spread in the brownie batter, being careful not to over-work it.

BAKE

  • Bake the brownies at 300°F · Low Fan · 20 minutes, for an internal temperature of 208°F - 210°F

  • Allow the brownies to cool completely before portioning. We like to cool overnight in the refrigerator.

NOTES

  • The graham cracker crust recipe yields enough for two crusts.

  • You can either: Mix the dough and freeze it until ready to bake, or bake the dough, then process it into crumbs, mix with butter, and store that mixture as a packet in the freezer until ready to use.

  • Baking time and temperatures are suggestions.

GRAMS

310
62