Signature Recipes

Surfside S’more Brownies

By Rex Poland

I Can’t even think about time on the beach in the summers of my youth without conjuring up great memories of bonfires, roasting weenies, building hot dogs, creating s’mores with those classics including Graham crackers-Hershey bars-marshmallows, and coolers of chilled soft drinks. Did I mention the icy watermelon (sometimes liberally injected with vodka)?

Those were some great times and with lots of messy but good eating. All the components of those famous childhood delights— marshmallows, graham crackers and milk chocolate—translate into a delectable brownie worthy of summer’s best beach bash or picnic.

Crust
6 whole cinnamon graham crackers plus two more cinnamon graham cracker, crushed
3 tablespoons granulated sugar
3 tablespoons unsalted butter, cut into pieces; additional for the pan

Preheat the oven to 350 degrees. Line a 9x9 square baking pan with 2-inch high sides with stick free foil, allowing the foil to extend over the sides. Butter the foil. Arrange the whole crackers around the bottom of the foil lined pan. Sprinkle the whole Graham crackers with a mixture of the crushed Graham, sugar and butter pieces. Bake until light golden brown, about 7 minutes. Cool on rack.

Brownies
8 ounces milk chocolate (baking variety chopped or morsels. You could even use semisweet to dark for a more grown up flavor.)
6 tablespoons (¾ stick) unsalted butter, cut into pieces
¼ cup sifted all-purpose flour
1/8 teaspoon salt
2 large eggs, room temp
¼ cup granulated sugar plus 1 ½ teaspoons
4 ounces milk chocolate (think whole Hershey bars) squares/pieces

Melt 8 ounces milk chocolate & 6 tablespoons butter in a heavy medium saucepan over very low heat, stirring until smooth. Cool chocolate butter mixture to room temp.

Sift flour & salt into salt bowl. Whisk eggs and sugar in medium bowl until well blended. Whisk in melted chocolate-butter mixture. Gently fold in the dry ingredients. Spread batter over crust. Bake until toothpick inserted in center comes out somewhat gooey, about 23 minutes. Layer randomly with the 4 ounces of the chocolate squares over the partially baked batter. Bake for a few minutes more, testing the batter often with a toothpick until the brownie layer seems firm but moist. Remove from the oven.

Topping
25 large marshmallows, cut crosswise in half ( now on the market, classic brand marshmallows in a flatter pillow-like variety especially for s’mores)
2 ounces grated milk chocolate

Place the marshmallows over hot brownies, spacing evenly. Cover tightly with additional foil. Let stand 15 minutes. Remove the foil cover and using damp fingertips, press marshmallows together to fill in any uncovered spaces. Sprinkle grated chocolate over the marshmallows.

Cool completely on rack. Lift brownies from pan using foil sides as aid. Cut in squares.

May be prepared one day ahead and stored in an airtight container at room temperature.

These brownies do not refrigerate well as it seems to do something to smoothness of the chocolate and marshmallow layer. Perfect for a trip to the beach or a picnic in the park!

Rex Poland, a native Texan born in the historical city of Velasco near Galveston, lives in Dallas, where he is an event planner. He is a frequent ribbon winner in the Creative Arts competitions of canning, baking, and cooking at the State Fair of Texas. He can be reached at rexpoland@yahoo.com.