Gooey ooey s’mores always make me think of one 4th of July several years ago when me and Gracie roasted marshmallows in front of my grandparent’s enclosed fireplace. We sat on their deck, watching lone boaters circle the lake with the sun setting in the background. Okay, our aunts and uncles were and they thought it was gorgeous. We would’ve too, however, our attention was more focused on achieving the perfect golden marshmallow and the perfect cracked graham cracker and the perfect melty chocolate.
Perfect . . . riiiiiight.
Those graham crackers never cracked right, instead they were crooked or in a billion crumbs. The chocolate was the same way, funky shapes and such. And the marshamallows? Really, has anyone ever achieved “the perfect marshmallow?” I want to meet you and to have you give me lessons. If you say that you have to patiently turn that marshmallow a few turns every couple minutes and be x amount of inches from the smoking coals, then I’ve changed my mind. I’ve heard it works . . . but patience and food don’t work well in my vocabulary. There should be an easier way to roasting marshallows than burning your hand before the marshmallow. Or having it turn from white to black in a blink of an eye. Bam! Sweet charcoal . . . bon appetite.
A marshmallow on fire is pretty cool though and it doesn’t taste that bad. In fact, its kind of a tradition to have charred marshmallows. (A.k.a an excuse to make up for the elusive perfect marshmallow.)
We’re gonna make easy homemade brownies that take, like, 10 minutes to whip up and spread the batter in a pan. And then we are going to make marshmallow cheesecake. Cheesecake, guys, and it has marshmallows in it . . . happy yet? We are just getting started.
Marshmallow Cheesecake Swirled S’mores Brownies
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
3 ounces unsweetened chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
For the Marshmallow Cheesecake
1 jar marshmallow creme
8 oz. cream cheese, softened
4 graham crackers
12 oz. chocolate chips
Preheat oven to 350 degrees. Grease 9×13 pan.
For the brownies: Stir together flour, powder, and salt. Melt butter and chocolate and stir until smooth. Let cool for a couple minutes and add sugar, eggs, and vanilla. Stir flour mixture into chocolate mixture. Spread into prepared pan.
For the marshmallow cheesecake: Whisk egg. Stir in marshmallow creme and cream cheese. Spread/swirl in brownie layer.
Bake for 35 minutes.
Take out and sprinkle graham crackers and chocolate chips on top. Put back in oven and bake for 5 more minutes. Let cool before cutting.