It was absolutely delicious, the perfect blend of chocolatey brownie, graham crackers, toasted marshmallow, and vanilla ice cream. I knew it was something I had to try to recreate. Now, I've never recreated a restaurant recipe on my own before. Previously, I've only searched online to recreate a recipe, but I figured this was a simple enough dish that I could do it on my own.
I started by thinking about the different layers of the dish. The bottom was a graham cracker crust. Then there was a delicious brownie layer. On top they had layered rectangles of Hershey's chocolate bars, marshmallows, and graham crackers. Finally, they topped it all with a heaping scoop of vanilla ice cream.
The dish that is served in the restaurant is good for say 2-3 people. I wanted to make this dish for a dinner party I was attending, so I decided to scale it for 12 people. After thinking about how to best serve the dish, I bought the following ingredients ( I also used two eggs, 2/3 cup canola oil, and water I already had):
Here's the recipe I developed:
2 ready-made graham cracker crusts (the big size, I think 9")
2 brownie mixes (I used Ghiradelli Triple Chocolate)
2/3 c. vegetable oil
2/3 c. water
1 milk chocolate bar (I used Hershey's)
3 graham crackers
vanilla ice cream
Preheat the oven to 325 degrees. In a large bowl, add the 2 brownie mixes, 2 eggs, oil, and water.
Using a spoon, stir 40 times until just combined. Pour half of the batter into each of the graham cracker crusts.
|Thanks to Hannah for being my fabulous hand model :)|
Take the pies out of the oven. They should look like this:
Let stand for 10-15 minutes. The pies will fall a bit, but that just means the brownie portion of the pie will be ooey-gooey goodness. :)
Preheat the broiler on your oven (if your oven has a hi/low broiler option, you want the hi broiler). Break the chocolate bar and graham crackers into 12 rectangular pieces. Place 6 pieces of chocolate around the edge of each pie. Top each piece with a marshmallow. Then stick a graham cracker in behind each marshmallow (a la a tombstone-- hmm this could be a good Halloween recipe... You could write R.I.P. in frosting on each graham cracker. Just a thought).
Stick in the oven under the broiler for 3-5 min. just until the marshmallows get gooey and golden brown. (Note: to help facilitate the gooey-ness, I kept the pies in the oven for awhile as it was cooling down after baking. The reason for this was that we didn't eat it immediately, but I think it was actually unintentional genius on my part.)
When you're done your pies should look something like this:
And, in case your mouth isn't watering yet, here's a gratuitous close-up of the marshmallows: :)
Mmmm, tasty, golden deliciousness.
To finish off the dish, I cut each pie into 6 pieces and topped each with a scoop of ice cream. It got rave reviews from all.
I'm pleased with how my first attempt to recreate a restaurant recipe turned out. However, Patrick and I agreed that next time we make this, we'll make the following modifications:
- We'll make this in a 9x13 glass pan next time. The sides of the graham cracker crust just crumbled away, and they aren't needed. Plus, the 1/6 of the pie I made was probably way too much for one person. A rectangular pan would allow you to cut pieces in a variety of sizes. I'm thinking you could easily get 16 reasonable servings out of that. (Note: you might need less batter, and/or need to bake it for a different amount of time. I'll have to play around with that.)
- Instead of using big marshmallows, I think we'll just sprinkle mini marshmallows all around the dish. That way the marshmallow flavor is more evenly distributed.
- The chocolate bar was probably unnecessary. Although it made the pie look more like a s'more, I think we'll leave it off next time.