You can claim that this Hershey Brownie S’mores Pie is a positive side effect to the fact our brain is an enigma.
Just think about it, it controls our ability to taste, it reserves memories and in some magical way a tiny bite of a cookie turns into a childhood reminiscence.
I’m sure you can relate when I say Hershey Milk Chocolate kisses.
Yeah yeah I know, dark chocolate is a great source of antioxidants and can improve your heart health yada, yada, yada.
However, good old Hershey (and by that I mean milk chocolate) is just the thing to get our brain beating.
I grew up in Israel and for the longest time I had a guilty feeling when ever I enjoyed this American national treasure. That is until my last trip to Israel as I was taking my wallet out of my purse and stumbled upon a silver shinny little kiss.
The moment it hit my taste buds I felt home sick and really really wanted a s’mores. And was home sick.
Boy let me tell you, my family and friends were not happy with this new revelation. I still get the stink eye when ever I declare that Hershey is my Chocolate.
And to them I say: ” What eva! You did not live until you had a s’mores bar”.
4th of July is a special day for me since I got my official citizenship during that time of the season. Since Hershey Chocolate and S’mores helped me feel like a true American I decided to create this amazing Hershey Chocolate Brownie Pie.
- The Brownie uses Hershey Milk Chocolate, hence it’s name.
- The molasses in the dark brown sugar in the pie give it a deep woody flavor, that reminds me of a camp fire.
You can chose one of the two options for the Marshmallow topping:
- Italian Meringue – For the Italian Meringue I added Marshmallows right after I drizzled the warm sugar into the egg whites.
- Mini (or regular size) Marshmallows – sprinkled over the pie as soon as you remove it from the oven.
Don’t forget to check out this week’s Baker’s Tip.
Happy 4th of July!!!
Hershey Brownie S'mores Pie
- 1 3/4 Cups Graham Cracker Crumbs (about 10 crackers) (151 g / 5.5 oz)
- 5 TBS Melted Butter (70 g/ 2.5 oz)
For the Brownie
- 1/2 Large Bar Hershy Milk Chocolate (84 g/ 3 oz)
- 6 TBS Unsalted Butter (85 g/ 3 oz)
- 1 Tsp Espresso Powder
- 1 tsp Van. Extract
- 1/2 Cup Cake Flour (70 g/ 2.5 oz)
- 1 TBS Cocoa Powder
- 1/4 tsp Baking Powder
- 1/4 tsp salt
- 1 Cup Dark Brown Sugar (200 g/7 oz)
- 2 Large Eggs
For the Topping -Option 1, Italian Marshmallow Meringue
- 3 Large Egg whites, at room temperature (100 g/ 3.5)
- 1 Cup Sugar (200 g/ 7 oz)
- 1/4 cup water
- 1/2 tsp corn syrup (optional, see Baker's Tip)
- 1 Cup Mini Marshmallows
- 2 Cups Mini Marshmallows
Preheat oven to 325F. Set a 9" pie or tart pan. Or 5 6" tart pans.
The Make the Pie Crust
Place the Graham cracker in the food processor and turn on until sand like crumbs had formed.
Add the melted butter and pulse to evenly distribute with the crumbs
Evenly spread the crumbs in the pan and using the back of a spoon press into the pan and the sides. Set aside.
To Make the Brownie
In a bowl, sift the flour, cocoa powder, baking powder and salt and set a side.
Dissolve the espresso powder with the vanilla extract.Place the chocolate and butter in a bowl and add it to the chocolate and butter. Using a microwave or placing the bowl on top of a boiling water over the stove (make sure the water do not touch the bowl) melt the chocolate and butter.
Add the sugar to the melted chocolate and whisk with a hand whisker to combine.
Add the eggs and whisk to combine.
Gently sprinkle the flour over the chocolate mix and fold it in using a rubber spatula.
Gently pour the brownie mix on top of the prepared graham crust and bake for 22-25 minutes.
It is ready when a tooth pick comes out with moist crumbs from the center of the pie.
If using the mini marshmallows as the topping, immediately upon removing the pie from the over, sprinkle the marshmallows. As the pie is cooling it will melt the marshmallow.
lightly torch the top of the the meringue with a small hand torch.
To Make the Italian Meringue (allow pie to cool before adding the meringue)
Place the sugar and corn syrup in a pan and add the water. Turn stove on medium.
Allow the sugar to dissolve and cook to 244F.
Place the egg whites in a bowl of a standing mixer and once the sugar mix hits 230F, with the cage attachment mix on high.
The egg whites should be forming a soft and foamy meringue about the same time the sugar mix reaches 244F.
Pour the sugar mix into the the egg whites meringue and mix on high to get a stiff meringue.
Add the marshmallow about 1 minutes after you add the sugar mix.
Using a spoon , spread the marshmallow meringue on top of the cooled pie and lightly torch the top of the the meringue with a small hand torch.