Monday, November 8, 2010

S'mores Brownies

Dessert Fest 2010!  WHAT SHOULD I MAKE?  Anything that is over the top sweet, chocolately and decadent, of course.  So where do I turn to for inspiration?  No other than Joy The Baker.  My sister introduced me to this blog because she too loves baking, but, unlike me, she gets all the chemistry stuff that goes on behind it. 

When I was around the age of 4, my mom would bring me those pre-made s'mores cookies that you heat for like 5 seconds in the microwave.  I loved those!  Well, at age 4 I loved anything with high fructose corn syrup and was nutritionally devoid (and...let's be honest here...nothing has really changed).  My favorite after-school snack.

When I'm at my parent's house, I always make s'mores over my mom's stovetop (yeah, yeah...I know...).  With graham crackers and bits of chocolate (whatever I can scrap from the pantry).  I usually do it when my sister is at school or doing her homework (and after I've eaten her halloween candy) so she can't steal my share of sticky melty sugar and chocolate (which is probably dripping down my chin, let's be real here).  And then I usually end up with graham cracker crumbs in my hair.  So I guess I don't do a good job of hiding my secret snack.

When I saw this recipe on Joy The Baker, I knew I had to try it out for the dessert party!

Marshmallows in waiting!


Oooh look here they are!

Smores Brownies, borrowed from Joy the Baker, which was adapted from Bon Appetit
  • 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 (I also diced 6 additional marshmallows and stirred them into the batter. These marshmallows dissolve when baked, so you can leave them out, or throw them in. Up to you!)
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.

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 minutes.

Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than 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.
These brownies were good.  Not great.  But good.  Well, more like just okay.  I don't know if I did something wrong, I was expecting them to be WOWWWIEEE!  Like the cookies I ate when I as 4.  I had made a plain ol' brownie recipe the week prior, and those came out absolutely scrumptious.  These however, I would probably not make again.  Or, I'd try to find a revamped recipe.  So, I'd say skip this one for something else that is decadent AND delicious.

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