Nothing beats a late summer night and s'mores by the campfire and August 10th is National S'Mores Day.
You probably think of s'mores as graham crackers, Hershey squares, and roasted marshmallows, but Chef Brian Feirstein from Cask 63 has some new ideas for how to make this classic food that includes brownies and peanut butter ice cream.
· 1 pound unsalted butter
· 1 pound plus 12 ounces semisweet chocolate chips, divided
· 6 ounces unsweetened chocolate
· 6 extra-large eggs
· 3 tablespoons instant coffee powder or Fresh ground espresso
· 2 tablespoons real vanilla extract
· 2 tablespoons Crème de Cacao
· 2 1/4 cups sugar
· 1 1/4 cups flour
· 1 tablespoon baking powder
· 1 teaspoon kosher salt
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly.
Stir together the eggs, instant coffee, vanilla, crème de menthe and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Then add the remaining chocolate chips and crushed mints to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake!
Cool thoroughly and cut into squares.
To make the s'mores:
Cut the brownie in half, top with a graham cracker, drizzle with chocolate sauce. Place another brownie on top, Layer another graham cracker, drizzle with more chocolate sauce and top with a marshmallow. Using a torch caramelize the marshmallow on all sides.
Cask 63 is located at Gainey Village in Scottsdale and you can visit their website .
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