These bars can be served two ways – fresh from the oven on a plate with a fork or day old in bar form. After many taste tests, I can attest that both ways are equally as delicious! The first way is super gooey, warm, and comforting. The second way is easier to handle and is much more toothsome.
I made the bars on Tuesday and of course the roommates wanted to try some right away. I tried to protest and saying they needed more time to cool, but obviously I did not protest too hard, because I too wanted to try the bars! Since it was a beautiful spring evening, I brought the bars out to the deck for eating. As you can see, it was messy. Stacey agrees that these were well worth the mess! I told her to make a face that shows how much she is enjoying the red velvet brownie s’more bars – she made a great face!
To combat the gooey-ness, I put the rest of the pan in the fridge and cut into pieces Wednesday night. At first it was little rough to cut the bars, but once I got a little out, I was able to remove the whole thing from the pan and put my weight into cutting. I then boxed up the bars and took to work on Thursday.
Let’s just say these little, gooey bars caused quite a stir at lunch! The fourth period lunch crowd quickly ate through their first helpings and took second helpings to save for later! By the time the fifth period lunch crowd got their hands on the bars, there wasn’t that many left and people had to rush to get a piece! Luckily the fifth period lunch crowd is generous and many cut their pieces into halves or quarter for sharing!
Making these bars was pretty exciting, I’ve never used the broiler before! I’ve always been a little scared, but I did it!!! I did sit in front of the oven watching the tops brown. This was probably a crucial step, however. I could easily observe when to rotate the pan and when to pull them out of the oven. Do yourself (and your friends) a favor, make some ooey, gooey, red velvet brownie s’more bars – everyone will love you!
1 1/4 graham crackers (a little less than one sleeve)
6 tablespoons unsalted butter, melted
- Preheat the oven to 350 F and grease an 8 x 8” pan.
- Crush the graham crackers and smush together with the butter using a fork.
- Press into the greased pan.
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla
3 tablespoons cocoa powder (I used Hershey’s Dark)
2 tablespoons red food coloring (I used Americolor Tulip Red Gel Paste)
1 1/4 cups flour
1/4 teaspoon salt
2/3 cup semisweet chocolate chips
- Beat together the butter and sugar in a bowl of stand mixer with a paddle attachment until well combined. Beat in the eggs one at a time.
- In a small bowl mix together the vanilla, cocoa, and red coloring to make a paste. Add this to the butter mixture and beat together.
- Add in the flour and salt and beat until just combined.
- Using a spatula, stir in the chocolate chips.
- Pour over the graham cracker crust and bake 30 minutes until the top is set.
1 jar (7 1/2 ounces) marshmallow fluff
13 marshmallows, regular size
- Right after the brownie comes out of the over use an offset spatula to spread the fluff.
- Cut the marshmallows in half and spread out over the top.
- Turn your oven to the broiler setting and place the bars inside the oven.
- Sit in front of the oven and watch closely, rotate as needed, and remove from the oven when the top is nice and toasty.
- Let cool a little for a plate and fork dessert.
- Put in the fridge overnight to cut into pieces.