Ahhh, brownies. Wait. Let’s start again. Ahhh, brownies topped with roasted marshmallow and graham cracker ice cream. Oh wait. Ahhh, brownies topped with roasted marshmallow graham cracker ice cream and drizzled with a deliciously rich hot fudge sauce. There you go. That’s how we do it, friends.
Continuing on with our National S’mores Day extravaganza on Simple, Sweet & Savory, I present to you a dessert from my sister Heather all the way from Cali. The rich and fudgy brownies are adapted from Ina’s Outrageous Brownies, which are pretty much the best brownies ever. With semi-sweet chocolate chips and espresso granules, these babies bring out the mocha lover in all of us. They’re topped with easy mix-in roasted marshmallow and graham cracker ice cream and then finished off with a homemade hot fudge sauce. Yeah, baby! Can you think of a better way to celebrate National S’mores Day than with a rich chocolate brownie topped with refreshingly indulgent ice cream?
- BROWNIES:
- 1 pound unsalted butter
- 1 pound semisweet chocolate chips + 12 oz to mix in
- 6 oz. unsweetened chocolate
- 6 eggs
- 3 Tbsp instant espresso granules
- 2 Tbsp vanilla extract
- 2¼ cups sugar
- 1¼ cups flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- ICE CREAM:
- 1 gallon vanilla ice cream
- 8 oz mini marshmallows
- 6 oz semisweet chocolate chips
- 12 graham crackers
- HOT FUDGE SAUCE:
- ¾ cup semi sweet chocolate chips
- ¼ cup butter
- ⅔ cup sugar
- 1 5-oz can evaporated milk
- Make the brownies: Preheat oven to 350 degrees F and butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate over simmering water. Cool. In a large bowl, stir together eggs, espresso granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 12 oz of chocolate chips in a medium bowl with ¼ cup of flour, then add them to the chocolate batter. Spread evenly in the baking sheet.
- Bake for 20 minutes, then tap the baking sheet on the oven rack to release any trapped air. Bake for about 15 minutes but do not overbake! Cool to room temperature, refrigerate, and cut into desired size.
- Make the ice cream: Scoop premium vanilla ice cream into stand mixer. Allow to soften slightly. In the meantime, spread marshmallows in a single layer on a baking sheet lined with parchment paper or a Silpat and toast under the broiler for 30 seconds to 1 minute, until golden brown. Remove from oven and allow to cool slightly.
- Chop chocolate chips and crush graham cracker into large chunks. With the mixer on low, add the toasted marshmallows, chocolate chips and crushed graham crackers until well mixed. Spoon ice cream into a freezer container until firm.
- Make the hot fudge sauce: In a small pan, melt the chocolate and butter over medium heat. Stir in the sugar and evaporated milk. Bring to boil, reduce heat and boil gently for 10 mins, stirring continually. Cool slightly.
