I can’t hear the mention of s’mores without immediately thinking of The Sandlot and this scene. So nostalgic. I can’t tell you how many times I watched that movie as a kid. Sometimes more than once in a day. And even though we didn’t have s’mores often as children, for some reason they just feel nostalgic too. Toasted marshmallow tastes like childhood to me.
I was asked recently what my favorite kitchen tool is. That is a difficult question. My initial reaction is to say my chef knife because it is what I use most and probably what I am most attached to. And of course, there is always my Kitchenaid stand mixer. That baby and I worked through over 6000 cookies one Christmas and she still shows no sign of wearing out. But probably my most fun kitchen tool is my culinary torch.
Too bad I couldn’t get a good picture of the awesome torchiness of the torch. Yes. I said “torchiness.”
I just really like torching things. Sometimes I see my torch and immediately think, “What can I char right now?” And then I dig through the fridge looking for something that would be more delicious if I gave it a little torch. I even let my husband join in the fun to torch a bit of the mallow on this one. I don’t think he gets as excited as I do.
But he was pretty pumped about eating this. Even though it was really messy to get out of the pan and practically impossible to plate nicely. This is one of those let your hair down desserts. It isn’t meant to be neat and clean. It is based on one of the messiest things to eat after all! But we can avoid all the chocolate dripping down our arms and fingers sticky with marshmallow and eat this s’more with a fork or a spoon. We are adults after all. Kind of.
- 1 cup graham cracker crumbs (about 4 cracker sheets, made into crumbs)
- 1½ cup granulated sugar
- ⅔ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 4 eggs
- 1 cup butter, melted and cooled slightly
- 16 oz container of marshmallow fluff
- Preheat the oven to 350ºF.
- Spray a 10″ or 12” cast iron skillet or a 9×13” pan with non-stick spray. Sprinkle the graham cracker crumbs evenly in the bottom of the pan.
- In a large bowl, mix together the sugar, cocoa powder, flour, baking powder and salt. Stir in the eggs one at a time. Then mix in the melted butter. Do not overmix.
- Pour the batter into the pan over the graham cracker crumbs. Use a rubber spatula to spread evenly.
- Bake for 25-28 minutes, until a toothpick comes out clean. Cool completely.
- Carefully spread marshmallow fluff over the brownie. You may not need the entire container, depending on how thick you want the marshmallow layer. Quickly torch the marshmallow until lightly toasted. If you do not have a torch, place under the broiler on the highest oven rack for about 1 minutes. Watch closely and do not walk away. Remove from oven as soon as the marshmallow starts to look toasted.
- Refrigerate for easier slicing, optional.