Sometimes kitchen experiments work out wonderfully. Other times they fail. Then there are the ones in between: they can’t be deemed full-out successes, but they’re not terrible. Today’s Foodie Friday dish is one of those “in-between”-ers.
I set out to make something sugary to share with the students I am taking on a retreat this weekend. Aiming to use only ingredients I had on hand, I decided on s’mores-inspired brownies. Graham crackers, chocolate, and marshmallow seemed appropriately indulgent.
All in all, the flavor combo was very nice. What keeps it back from being a great dish is that this batch ended up more cake-like that I was hoping. Next time I will likely add an egg or two more to the batter. I suppose just using a brownie mix or making my own brownie batter would be good, too. I’m not opposed to messy desserts, but I think the switch to a more brownie-like batter would reduce the amount of crumbles this cake produced.
10 graham cracker sheets
6 Tbsp. butter, melted
3 Tbsp. sugar
1 box chocolate cake mix
1/3 c. vegetable oil
1/2 c. melted butter
1 tsp. vanilla
1 tub of marshmallow creme (regular marshmallows would also work)
- Preheat oven to 325 degrees.
- Prepare a 13″ x 9″ glass baking dish by lining it with foil, up an perhaps over the edges.
- In a food processor, reduce graham crackers to crumbles. Remove and stir in 6 Tbsp. melted butter and sugar.
- Press this mixture into the bottom of the baking dish. Bake about 15 minutes, or until a bit more brown in color.
- Mix cake mix with the egg, oil, butter, and vanilla. Stir until mostly smooth.
- Once the graham cracker layer is done baking, pour the cake batter on top.
- Bake about 20 minutes, or until the cake is almost completely set.
- Remove cake from oven. Spoon or pipe marshmallow creme evenly on top.
- Return cake to oven and turn on the broiler. Watch closely as the marshmallow turns golden-brown. Once the topping becomes your desired color, remove from oven and cool.