We miss bringing in special guests to BAKE! in-person, so, throughout this year, in addition to virtual classes and events, we’re bringing chefs, authors, and friends of the Bakehouse to your kitchens via recipes created exclusively for us.
These special guests will be creating recipes that use Bakehouse breads or freshly milled flours, or that put their own spin on one of the recipes found in our cookbook or cookbooklets.
This month, we’re welcoming Broma Bakery founder, Sarah Crawford:
S’mores Magic Brownies
As a former U of M student, I can’t tell you how many times I would walk to Zingerman’s Deli for a Magic Brownie from Zingerman’s Bakehouse.
So when the Bakehouse reached out to me to create a twist on one of their classics, I just had to jazz up these beloved brownies. The result is these sinfully delicious S’mores Magic Brownies, a three-layer concoction with a graham cracker base, the classic Magic Brownie recipe, and a marshmallow fluff topping (torch the top if you’re feeling fancy).
Hope you enjoy these babies as much as I do 🙂
Zingerman's S'mores Magic Brownies
- 9 graham crackers
- 13 tablespoons unsalted butter
- 6 1/2 ounces unsweetened chocolate, finely chopped
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/4 teaspoons vanilla extract
- 13 ounces marshmallow fluff
- Preheat the oven to 325°F and line a 9 x 9-inch baking pan with parchment paper on all sides. Place your graham crackers in a single layer along the bottom of the pan. You may have to break your graham crackers into quarters to get everything to fit, but it doesn’t have to be perfect! Set aside.
- In a heavy-bottomed saucepan over medium-low heat, melt the butter and finely chopped chocolate stirring constantly, until smooth and fully melted. Once melted, take off the heat to cool slightly.
- In a stand mixer fitted with the whisk attachment, beat the sugar and eggs together until. fluffy and pale yellow in color. Scrape down the bowl and pour in the chocolate and butter mixture. Beat until homogenous. Scrape down the sides and add the vanilla. Mix well. The mixture should be glossy.
- Add the flours, baking powder, and salt and mix until just combined and no streaks of flour remain. Do not overmix.
- Use a rubber spatula to spoon the batter over the graham crackers in your prepared pan, spreading the batter into an even layer all the way to the sides.
- Bake for 25 to 30 minutes or until a knife inserted into the center comes out mostly clean and the edges are set. Transfer to a wire rack to cool.
- Once the brownies are completely cooled, spoon the marshmallow fluff over the brownies, using a spoon to spread the fluff all the way to the edges, creating big swirls.
- If desired, use a blowtorch to toast the marshmallow fluff. If you don’t have a blowtorch, you can also place the brownies in the oven under the broiler for a minute or two, keeping an eye on it.
- Place in the fridge for an hour to set up before slicing into 9 large brownies or 16 small brownies, making sure to wash your knife in between slices. Enjoy!
In the mood for more?
- Take BAKE!’s virtual Chocolate Treats class to learn how to bake a chocolate ganache-filled S’more Tart
- Ship Bakehouse brownies to someone you love
- Bake up more chocolatey treats, like Hunka Burnin’ Love Chocolate Cake or Whole Grain Funky Chunky Cookies
Sarah Crawford is the founder of Broma Bakery, one of the industry's leading food blogs that serves as a place for home cooks and bakers to get their daily fix of delicious food—namely, decadent desserts mixed with healthier, savory options to balance it all out. Sarah is also the founder of Foodtography School, an amalgamation of the learnings she has gathered over the past decade, parlayed into easily digestible courses for aspiring food bloggers, restaurant photographers, and amateur creators of all kinds to turn their food photography into a thriving business.
The recipe does not contain amounts for the cornstarch or marshmallow fluff…
Thanks for the catch, it’s been corrected!
I’m confused. The prior question points out no amounts on corn starch and marshmallow fluff and the answer says “it’s been corrected”. At this moment, there is no mention of cornstarch in the recipe. . . . Also, step 3 begins with saying to use a stand mixer with whisk attachment even though the recipe could also be done with a hand mixer or by hand. Wouldn’t it be more inclusive to start the instruction with ‘Beat the sugar and eggs . . .’ Then, at the end of no 3, say ‘If using a stand mixer, fit it with… Read more »
Apologies for the confusion Stephanie, when Brady was looking at the recipe, cornstarch was mistakenly included in the instructions, but wasn’t supposed to be included, hence why you don’t see it now. And you’re absolutely correct, you could do this by hand or with a hand mixer, we’ll pass that clarification suggestion onto the author. Happy baking!
What is marshmallow fluff? I took the BakeHouse class on marshmallows – is it the same recipe? Thanks!
Hi Lori – marshmallow fluff is a shelf-stable marshmallow spread you can find at the store. You could certainly use a homemade version instead!
I just made this using the Graham Cracker & Vanilla Marshmallow recipes from a virtual o Zingerman’s class. So yummy! I ended up having to bake it 40-45 minutes though…