This rich, decadent dessert presented me with what may be the ultimate food blogger’s dilemma: what do you do when you make something completely delicious and worth sharing immediately, but you don’t get an absolutely perfect photo of it? Do you earmark the recipe to make again soon, with the hopes of obtaining a more blog-able photo? Or do you forge ahead with your mediocre shot and hope that the sheer deliciousness of the recipe will overcome any visual disappointments?
Now, the fancier, more legit food bloggers would probably pick Option A and take one more stab at the perfect photo, but I’m an Option B kinda gal. This here’s my part time gig, people, and I don’t have the time, energy, or metabolism to make batch after batch of decadent desserts in pursuit of the perfect photo. So even though I’d like to remake this amazing s’mores pie using mini marshmallows instead of huge marshmallows (to get a more even and appealing pie topping), that’s not really realistic for me at this point. So I guess you’ll just have to take my word for it that this here is one delicious dessert, regardless of what marshmallow size you end up using.
S’MORES BROWNIE PIE (recipe from Sally’s Baking Addiction)
Ingredients for the crust:
12 full-sheet graham crackers, finely crushed into crumbs (about 1 and 1/2 cups crumbs)
6 tbsp unsalted butter, melted
1/3 cup sugar
10 tbsp unsalted butter
1 and 1/4 cups sugar
3/4 cup plus 2 tbsp unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
25-30 large marshmallows, or 1/2 of a standard package of mini marshmallows
1. Preheat oven to 325 degrees.
2. To make the crust: pour graham cracker crumbs into a medium bowl and mix with 6 tbsp melted butter and sugar. Press into an ungreased 8-inch or 9-inch pie dish; set aside.
3. To make the brownie pie: melt the 10 tbsp butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments, stirring after each one, until the butter is completely melted (mixture will look gritty). Set aside for a few minutes as you get the other ingredients ready.
4. Stir vanilla extract into brownie batter. Add eggs, one at a time, stirring after each addition (batter will be thick and shiny). Add flour, beating with a whisk until fully combined, trying not to overmix. Pour into crust.
5. Bake pie for 28 minutes. Remove from oven and top with marshmallows. Return to oven and continue to bake for 3 minutes to melt the marshmallows. If marshmallows aren’t toasted, turn on your broiler for 1-2 minutes, watching closely to make sure they don’t burn. Remove pie from oven and allow to cool to room temperature before slicing.
Um. YUM. I made this on a Friday night for a nice, date-night-in dinner, and I am embarrassed to admit that it was gone by Monday night. Make this when you’ve got people to help you eat it, or else you won’t be able to put it down!
And like I said, I think this would’ve turned out prettier with mini marshmallows instead of the big ones I used. Also, I only had weird vegan marshmallows from Whole Foods, and even though they tasted good, I don’t think they melted out perfectly right (hence the photo quandary).