S’Mores Smush is the result of me trying to “s’mores up” some Brownie Bark. It didn’t exactly work like I envisioned it.
It worked out much better.
I had recently had a toasted marshmallow and nutella crepe {she says casually, as if it wasn’t a completely amazing concept}; and at an unrelated recent time, I had brownie bark.
I had a thought that combining the two would be mind-blowing.
Sigh, being a food blogger has some privileges…
When making Brownie Bark (which is NOT what this is), you want the batter spread as thinly as possible, so it can get crisp, and I like to sprinkle chocolate chips on top. Here, I didn’t want the marshmallows and graham crackers to be exposed to the heat if sprinkled on top – I thought they would just burn – so I tried mixing them in to the batter to start with. And while I was there, I went ahead and mixed in chopped graham crackers and chocolate chips.
I spread the batter on a silpat as thin as I possibly could, but it was still 1/2″ thick in some places. Oh well, I thought.
But it baked up amazingly. The marshmallows puffed up in the oven and then settled back in, leaving an awesome sugary landscape of hills and valleys. S’Mores Smush is delicious when it’s straight out of the oven – soft and melty, yum!
And when it cools, it is more solid – still on the smushy side, but more like a cookie. Store it in tupperware for up to a couple of days, if, by some freak of nature, you don’t finish it all immediately.
The consistency of S’Mores Smush is like the top of a chewy brownie, with pockets of chewier, sticky marshmallow, and crunchy graham crackers. And of course, chocolate chips for elevated flavor. It’s a fun dessert, and I bet kids would love to help make it.
You will need a pizza cutter! Twice! 1) For the marshmallows. Have you ever tried using a pizza cutter to slice marshmallows? Give it a whirl – just slice through them quickly, and watch your fingers. For this recipe, I used four marshmallows, and cut them each in to 12 (first I sliced them in to three rows, and then sliced each of those rows in to four smaller pieces). 2) For slicing through the almost-baked product. This separates the pieces of Smush from each other (see the third picture in the post), and then the last few minutes of baking will finish off the edges where you sliced through.
- 2 egg whites
- ½ c + 2 T sugar
- 1.5 T cocoa powder
- ¼ c vegetable oil
- 1 t vanilla
- ¼ t salt
- ¼ t baking powder
- ½ c flour
- 2 T nonfat dry milk
- ⅓ c chocolate chips
- 4 marshmallows, each sliced in to 12 pieces
- 2 graham cracker rectangles, chopped in to small squares
- Heat oven to 325 with a rack in the middle of the oven.
- Line a heavy duty 13×18 inch jelly roll pan with a silpat (preferred).
- Whisk the egg whites until foamy (a minute or two). Gradually whisk in the sugar, then whisk in the cocoa powder, oil, and vanilla until smooth.
- Add the salt, baking powder, flour, and nonfat dry milk, and stir until smooth.
- Stir in the chocolate chips, graham cracker bits, and marshmallows - try to evenly distribute the marshmallow pieces.
- Pour the Smush batter onto the lined cookie sheet and spread as thinly as possible using a silicone spatula.
- Bake for 18 minutes. Remove the pan from the oven; using a pizza cutter or knife, slice into pieces, without separating. You can do triangular pieces, long strips, rectangles, squares, or random shapes. Endless possibilities!
- Return the pan to the oven for 2 to 3 more minutes.
- Remove from oven and let cool completely. Once it is cool, break the pieces apart, using a spatula if necessary.
Adapted from: http://www.myutensilcrock.com/2013/10/15/brownie-bark/
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