Sunday, May 3, 2009

S'mores Brownies

So, after the s'mores cupcakes didn't taste so s'more-y, I was going to make another batch. But then I remembered this s'mores brownie recipe (well, I re-stumbled upon it - it was open in one of my many browser tabs), and decided to try that instead. I was on my way to trivia, and making dinner, and I just didn't have time to fuss with cupcakes and frosting. I was in such a hurry that I completely forgot to take pictures until after I got home from trivia, which is why the light is so bad in these photos (just go look at the pictures in the link up there, Joy's are much better than mine!). They were easy to make, and it's fun to crunch up the graham crackers and then put the big marshmallows on the batter.

Verdict: Well, they're brownies, so you know they're good. But I didn't get any s'more-y flavor from these, either, unfortunately. But they were still brownies, so all was not lost! These ended up very cakey (much cakier than Joy's, from the photos) and a little on the dry side. I think I'd like to try the concept again with a fudgier brownie recipe, and I'll probably add more graham crackers. Also, I wonder what it would be like if I covered the top in mini marshmallows, like you do for sweet potato casserole? Hm. Lots of possibilities here!

Oh, and you know that after two s'more baked good failures in one week that we had to make actual s'mores. I am the queen of stovetop s'mores. And it was good to finally get that s'more flavor.

S'mores Brownies
from Joy the Baker
makes 12-15, depending on how big you like your brownies

1-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1-1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows

Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. In a microwaveable bowl, combine butter and chocolate. Microwave on 50% power at 20- to 30-second intervals until just melted and smooth, stirring frequently.

Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30-40 minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes, then slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.


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