Ohh summer.. we wait for you to arrive every year. We wait and wait. And then we wait some more. Eventually we start to question whether you will actually arrive. Just as we stop believing.. bam.. the long hot days of summer are here.
Beaching and boating may be the relaxing pastimes of summer but cookouts and firepits are what take a summer day from good to great. There is something magical about biting into a juicy cheeseburger while you are sitting outside with a cold beer in your hand watching the sun go down.
After that cheeseburger is when the craving for gooey marshmallow and chocolate s’mores usually enters your thoughts. However, as we are all adults here it is slightly embarrassing to admit to each other how much we love this childish treat.
But lets be honest here, we’re all a little bit lazy. We’ve got our feet up, our beer hasn’t yet run dry and getting out of our chair to go toast a marshmallow seems like an awful lot of work. Plus we had a really hard day
relaxing tanning sitting frolicing on the beach.
That’s where S’mores Brownies come in. Doesn’t that just sound all adult and mature like?
I covered the tops with coconut and toffee bits to ensure that they were a mature adult treat.
1 1/2 Cups Graham Cracker Crumbs
5 Tablespoons Butter, melted
1 Cup Butter
2/3 Cup Cocoa
2 Cup Sugar
1 ¼ Cups Flour
1 Teaspoon Salt
1 Teaspoon Vanilla
1 Cup Chocolate Chips
3 Cups Mini Marshmallows
1/2 Cup Chopped Coconut
1/4 to 1/2 Cup Toffee bits
1/4 to 1/2 Cup Chocolate Chips, Chopped small
Preheat oven to 350°
In a small bowl stir the graham cracker crumbs and the melted butter until combined. Spray a 9×13 inch pan with cooking spray. Sprinkle crumbs over the bottom of the pan. Use your fingers and gently press the crumbs into one even and solid layer.
Melt butter, and cocoa on low heat stirring to prevent burning. Add sugar to dissolve (2-5 minutes stirring constantly) then remove from heat. Let cool for a couple minutes then mix in the eggs, then flour, salt, and vanilla. Add chocolate chips and stir in. Pour the batter ontop of the graham cracker crust in the 9×13 pan.
Bake for 35 minutes.
Remove from oven and spread an even layer of mini marshmallows over the entire top of the pan. Sprinkle the shredded coconut over top and into the little gaps between the marshmallows. Turn the oven to broil. With the oven door open and watching the entire time toast slide the pan into the oven. Rotate the pan and move side to side every 30 seconds or so to ensure even browning and prevent burning. Remove when nicely toasted. Sprinkle toffee bits and chopped chocolate on top. Make sure the oven is off and place the pan back in the oven for 3 minutes to slightly melt the toffee and chocolate so it sticks. Remove from oven and set aside to cool completely.
Slice into 2 inch squares and serve!