Erica Gelbard is the Assistant Director of Publicity for Clarkson Potter, a division of Random House. She lives in New Jersey and loves baking, entertaining, and channeling her inner Martha. She is always on the hunt for the perfect chocolate chip cookie recipe.
As someone who loves to bake, I was super excited to get my hands on Baking Out Loud, the new book by pastry chef Hedy Goldsmith. The only problem was, I couldn’t decide what to bake first! Hedy, the executive pastry chef of Michael’s Genuine Food & Drink in Miami and Grand Cayman, is famous for putting her own spin on favorite childhood treats such as Oreos, Twinkies, Pop Tarts, and Fig Newtons. She also has absolutely amazing recipes for cookies, cakes, pies, puddings and ice creams. After a tough deliberation I settled on making the S’More Brownies. What could be better than a chocolaty brownie filled with chocolate chips, graham crackers and gooey marshmallows?
This is a true 3 bowl recipe and came together quickly and easily. You first melt the chocolate and butter in a bowl over simmering water.
In a separate bowl you whisk together the sugar, flour, baking soda, and salt.
In the third bowl, whisk the eggs, sour cream, and vanilla. Add the melted chocolate and stir until blended. Add the graham crackers, marshmallows, and chocolate chips and stir until blended. Hedy suggests using homemade marshmallows and graham crackers—she has recipes for both in the book—but I already had the graham crackers and marshmallows in the pantry, so I just used what I had.
Bake for 24 minutes until puffed and the center jiggles a bit when the pan is gently shaken. Cool completely and then refrigerate until firm.
The brownies were fudgy, decadent, and completely delicious. And judging by how quickly they disappeared from the Recipe Club offices, my coworkers wholeheartedly agreed. I will definitely be baking from Baking Out Loud again very soon!
Recipe from Baking Out Loud by Hedy Goldsmith:
Makes 12 Brownies
8 ounces bittersweet chocolate (preferably Valrhona Caraibe 66%), chopped
½ cup (1 stick) unsalted butter, cut into 6 pieces
¾ cup sugar
½ cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon kosher salt
2 extra-large eggs, at room temperature
⅓ cup sour cream, at room temperature
2 teaspoons vanilla bean paste or pure vanilla extract
1 cup graham cracker pieces
8 large marshmallows
½ cup semisweet or bittersweet chocolate chips (preferably Valrhona)
1. Position a rack in the center of the oven, and preheat the oven to 350°F (325°F if using a convection oven). Line an 8-inch square baking dish with parchment or foil and grease it (preferable with Pam).
2. In a small heatproof bowl, melt the chocolate and butter over simmering water. Whisk until smooth, and set aside to cool slightly.
3. In a medium bowl, whisk together the sugar, flour, baking powder, and salt.
4. In a large bowl, whisk together the eggs, sour cream, and vanilla. Add the flour mixture and whisk well. Add the melted chocolate and stir until blended. Add the graham crackers, marshmallows, and chocolate chips and stir gently until well blended.
5. Scrape the batter into the prepared baking dish and spread it as evenly as you can (the graham pieces, marshmallows, and chocolate chips will make the top look lumpy). Bake for 24 to 26 minutes (18 to 19 minutes if using a convection oven), until puffed and the center still jiggles when the pan is gently shaken. (I think these brownies are at their best when slightly underbaked.)
6. Transfer the baking dish to a wire rack and let cool completely before refrigerating for 2 hours, or until cold and firm. Cut the cold brownie into 12 pieces and store in an airtight container in the refrigerator for up to 5 days.