My name is Lori and I’m a sweets fanatic. There, I said it. Baking is something that I love to do, but goodies can’t stick around my house very long since I have a tough time staying away from all that good stuff. I’m not one of those “naturally thin” kinda girls so I’ve gotta work it big time to manage my girlish figure. I tend to stock my kitchen with loads of fruit, yogurt, and salad-at-the-ready, and I head to the gym every single day for a good, long workout. That’s the only way I can manage my life as a food blogger.
I definitely hit the gym the day that I made these: S’Mores Brownies.
Here’s the How-To:
Every good S’More begins with a graham cracker crust.
That crust gets pressed into the bottom of your foil-lined brownie pan.
Then it’s baked until “golden.”
The chocolate brownie part comes next. This is where things sometimes go terribly wrong in my house… because I just want to eat that brownie batter by the spoonful.
That part is baked too- just until it’s set so it still remains a bit gooey inside.
Chocolate chunks sprinkled on top of warm brownies. Enough said.
Mini marshmallows and graham cracker sprinkles on top.
A quick pop back into the oven gets those marshmallows a little bit toasty and melty on top.
Here’s where the foil comes in handy. You can just slip the brownies out of the pan and place them on a cutting board. Peel back the foil and they’re ready for
Lovely layers of graham cracker, chocolate, more chocolate, marshmallow and graham cracker sprinkles. Kinda like S’Mores on steroids.
Luckily, my son made a new friend last week… so I had a new place to deposit my goodies. These bad boys made their way over to the new friend’s house while they were still warm. Out of sight and out of the house as quickly as possible was definitely a good idea on this day. These things were darn good.
Yield: 12 brownies
Prep Time: 30 min
Cook Time: 60 min
Everything you love about S'Mores- but in a brownie...
7 Tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs (8 or 9 whole graham crackers)
2 Tablespoons granulated sugar
pinch of salt
8 Tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup semi-sweet chocolate chunks or chips
3 to 4 cups mini marshmallows
about 1/4 cup of graham cracker crumbs (1 whole cracker, crumbled)
1. Preheat oven to 325 degrees F. Line 8x8-inch pan with foil so it hangs over the edges a bit. Spray with nonstick spray. (You can use 9x9-inch pan, but baking time might need slight decrease and your end result will be a thinner brownie).
2. Prepare crust: In a medium bowl, mix butter with crumbs, sugar and salt. Press crumb mixture into the bottom of the pan. Bake until golden, 15 to 20 minutes.
3. Prepare the brownie: Place butter and chocolate in microwave-safe bowl. Melt for 1 minute; stir. Melt another minute; stir. Keep microwaving at 1 minute intervals until mixture is completely melted. (Alternately, you can melt this mixture in a heatproof bowl set over a pan of simmering water on the stove). Add sugars, vanilla and salt into the melted chocolate and mix together. Add eggs and beat vigorously until you see a thick and glossy batter. Stir in flour and mix just until incorporated. Pour batter over the baked crust. Bake until top is set and toothpick inserted into the middle comes out mostly clean, 35 to 40 minutes (you don't want to overbake the brownie- a little gooey inside is good).
4. Remove pan from oven. Turn up heat on the oven to broil. Sprinkle chocolate chunks over the baked brownie. Add a nice, thick layer of marshmallows next. Sprinkle graham cracker crumbs on top.
5. Place your pan of brownies back into the oven (they should be 6 to 8 inches away from the heating element). Toast under the broiler until golden- KEEP AN EYE ON IT- it can go from golden to burned in a matter of seconds. 1 to 2 minutes under the broiler should be plenty.
6. Cool for a few minutes, then use foil to remove brownies from the pan and set on a cutting board. Carefully pull the sides of the foil away from the marshmallows and brownies. Cut brownies into 12 squares. Helpful tip: Use a large, WET & SHARP KNIFE to cut the brownies. Slice through the brownie, then clean the knife and slice through again with a clean, wet knife. Keep cleaning off the knife after each cut for the cleanest cuts.
Source: RecipeGirl.com (Adapted from Food Network)
Spinach and Cheese Stuffed Manicotti Next Post »
Lemon- Raspberry Cupcakes: Frosting for the Cause