S'Mores Brownies 1 cup (8 oz/250 g) unsalted butter, plus more for greasing 10 oz (315 g) bittersweet chocolate, finely chopped 1 cup (8 oz/250 g) granulated sugar ¾ cup (6 oz/185 g) firmly packed light brown sugar 4 large eggs 2 teaspoons pure vanilla extract 1 teaspoon kosher salt 1 1 ⁄3 cups (5½ oz/170 g) cake flour 3 tablespoons natural cocoa powder About 6 graham crackers, roughly crushed with your hands About 12 jumbo marshmallows Makes 12 brownies Preheat the oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish. In a large saucepan over low heat, combine the butter and chocolate and heat, stirring often, until melted, about 4 minutes. Remove from the heat and whisk in the granulated sugar and brown sugar. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt. Sift the flour and cocoa powder over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour the batter into the prepared baking dish and spread evenly. Top evenly with the marshmallows. Tip: To make it easier to cut the brownies, fill a tall glass or pitcher with very hot water. Dip your knife in the water and wipe it off with a paper towel before each cut. This technique also works great for cutting cookie bars and frosted layer cakes. Excerpted from Cookies by Williams- Sonoma All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
