First ~ an apology for the lack of brownies. Three months between posts is too long!
Second ~ congrats to me, because The Brownie Project was nominated as one of the best dessert blogs of 2010! How awesome is that?!
Third ~ thank you to everyone that has sent me recipes ~ I have not been able to try all of them yet, but I will!
Now, the moment you’ve all come here for…….
I’m on the fence with these brownies. I suppose it’s my own fault, because I got carried away with my own creativity. The original recipe was for Rocky Road Brownies – but I wanted to incorporate the s’more’s theme because that’s what the kids wanted.
The graham cracker crumbs seemed like a great idea – but in reality, they prevented the chocolate chips and marshmallows from adhering to the brownie base. Maybe I should have put the chips and marshmallows on first, then added the crumbs. Or baked the crumbs into the batter? Wait – what if I put a layer of crumbs in the middle of the brownie base, like you would for a coffee cake?
This will require more research. 😉
S’More’s Brownies – adapted from Martha Stewart
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
¼ teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
1 cup graham cracker crumbs
1 cup miniature marshmallows
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line pan with foil, leaving an overhang on two sides, then grease foil lightly.
In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 minutes.
Remove from oven, and sprinkle with graham cracker crumbs, remaining chocolate chips, then marshmallows. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using foil overhang, lift brownies onto a work surface; cut into 16 squares.