10.28.2015

With the first signs of Fall weather in Texas, the holiday season is fast approaching. When I think about winter break, the first thought that comes to mind is the complete serenity that follows the stressful weeks of college finals. My second thought drifts to chilly, though not freezing (because we are still in Texas), nights spent by the fire. Now, what warm fire would be complete without s’mores? As one of my favorite childhood treats, s’mores have always held a warm, gooey place in my heart. Now that I live in an apartment away from home, I like to make a more practical version of s’mores in the oven (since I don’t actually have a fire place due to fire safety regulations).

My version of fireless s’mores uses Pamela’s gluten-free, non-dairy chocolate brownie mix, kinnikinnick gluten-free s’mores graham crackers, and Kraft Jet-Puffed Marshmallows. I choose Pamela’s brownie mix for this recipe because it includes chocolate chunks. When served warm, the melted chunks add to the gooey deliciousness to provide a more authentic s’mores experience.

First, I make the brownie batter according to the instructions for the Fudgiest Brownie Recipe. I find that a thicker brownie is able to hold together better than the fluffier cake-like counterpart. Before baking, line the gluten-free graham crackers along the bottom of a square pan. I try to get the graham crackers as close together as possible to prevent the batter from leaking through the spaces.

Pour the brownie batter over the layer of graham crackers and be extra careful to create an even spread without disrupting the graham cracker organization.

I bake the brownie-graham cracker combo for about 15 minutes at 350 degrees. At this point, the brownie is almost completely cooked, but still retains a slightly gooey middle. Next, closely pack the marshmallows in a tight arrangement over the top of the brownie and turn the oven to Broil on High.

Closely monitor the dish to prevent the marshmallows from becoming overcooked. The marshmallows rise significantly before becoming golden brown so make sure the baking dish is deep enough. I find that it takes about 10 minutes to create a perfect top layer.

For the final presentation touches (and to impress all of your skeptical friends), I like to add some crushed bits of leftover graham cracker and drizzles of chocolate fudge and caramel sauce. My favorite sauces are actually ice cream toppings purchased from Sweet Ritual (the vegan ice cream store I previously wrote about).

For maximum enjoyment, serve the dish warm. Enjoy!