Chocolate Stout S’mores Brownies
We’re pretty sure that after you reach legal drinking age, s’mores around the campfire are likely to include a beer or two. Here, we’ve included beer in the s’mores themselves, adding some to the brownie batter along with crushed graham crackers and a marshmallow topping. Cheers!
What to buy: You want a chocolate stout with a delicious roasted barley flavor and a chocolate aroma that doesn’t overwhelm. We like Samuel Smith’s Organic Chocolate Stout.
- 1 cup (2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, finely chopped
- 3/4 cup chocolate stout beer
- 1 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 1 1/3 cups cake flour
- 1/3 cup natural cocoa powder
- 6 large graham crackers
- 12 jumbo marshmallows
1Position a rack in the middle of the oven and preheat to 350°F. Generously grease a 9-by-13-inch baking dish (you can also line it with a large piece of parchment to make it easier to lift the brownies out).
2In a saucepan, melt the butter and bittersweet chocolate over low heat, stirring often, about 4 minutes. Remove from the heat and whisk in the stout and both sugars. Whisk in the eggs 1 at a time, beating well after each addition. Whisk in the vanilla and salt.
3Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Then roughly crush the graham crackers with your hands and add them to the batter.
4Pour into the prepared baking dish and spread evenly. Top evenly with the marshmallows.
5Bake until a toothpick inserted into the center comes out almost completely clean, about 30 to 35 minutes. Let cool in the dish on a wire rack, then cut into big squares.
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