Savoie Catering: Hot fudge brownie s’mores

Magic City Chocolate Challenge: Hot fudge brownie s'more

Hot Fudge Brownie S’mores

Brownie ingredients (makes one dozen):

1 cup butter

5 (1-oz.) squares semisweet chocolate, chopped

1 cup sugar

4 large eggs

1 ½ teaspoons vanilla extract

1 ¼ cups all-purpose flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt

Graham Cracker Marshmallows Ingredients (makes two dozen):

3 tablespoons unflavored gelatin (about 3 1/2 envelopes)

1 cup cold water, divided

2 cups sugar

½ cup light corn syrup

2 egg whites

1 teaspoon vanilla extract

¼ teaspoon salt

2 cups graham cracker crumbs

Sifted confectioners' sugar

Hot Fudge Topping Ingredients (makes about 3 cups):

1 cup sugar

1 cup heavy whipping cream

1 cup unsweetened cocoa powder

½ cup salted butter

Brownie Directions:

Preheat oven to 350°. Lightly grease a 15x10x1-inch jelly roll pan with nonstick cooking spray; line with parchment paper and spray parchment paper with nonstick cooking spray. In a medium bowl, combine butter and chocolate. Microwave on High in 30-second intervals, stirring between each, until melted and smooth (about 1 ½ minutes total). In a large bowl, combine sugar, eggs, and vanilla. Beat at medium speed with an electric mixer until combined. Add chocolate mixture to sugar mixture, beating to mix well. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually add flour mixture to sugar mixture, beating to combine well. Spread batter evenly into prepared pan. Bake for 12 to 15 minutes, or until set in center. Cool in pan for 10 minutes. Remove from pan and cool completely. Cut into 12 squares.

Graham Cracker Marshmallows Directions:

Lightly spray a 9x9-inch baking pan with nonstick baking spray with flour; set aside.

In a small bowl, combine gelatin and 1/2 cup water; set aside.

In a small saucepan, combine sugar, corn syrup, and remaining 1/2 cup water over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring, until sugar mixture reaches 240° on a candy thermometer.

In a medium bowl, beat egg whites, vanilla, and salt at high speed with an electric mixer until stiff peaks form. In a separate bowl, combine gelatin and hot syrup mixture. Beat at high speed with an electric mixer for 2 minutes. Add graham cracker crumbs; beat for 2 minutes, or until mixture is thick and tripled in volume. Fold in egg white mixture. Spread mixture evenly into prepared pan. Sprinkle top with confectioners’ sugar. Refrigerate for 2 hours, or until set. Remove from pan and cut into squares.

Hot Fudge Topping Directions:

In a saucepan, combine all ingredients over medium heat, stirring until butter is melted. Whisk to combine well. Remove from heat and cool.

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