s’more goodness

i wanted to take something special over to some friends last night, so i scoured the internet until i found something that jumped out at me. when i tried the final product, it was hard to part with them. this might be my go-to brownie/fudge recipe. recipe to follow:

the crust should be about this thick

no need for an electric mixer for this one

it looks really thick when you pour the batter--but don't worry, it's supposed to be

allow to cool completely before topping with marshmallows

*note: it may seem like they aren’t done in the middle–don’t worry–just let them cool. it is supposed to be more of a fudge texture.

after topping it with the marshmallows, i just broiled them for a minute or two (watch them bc some of mine got a little too dark)

gooey deliciousness

20 graham crackers
1/2 cup granulated sugar
12 tablespoons unsalted butter, melted

1 cup (2 sticks) unsalted butter
1 1/2 cups semisweet chocolate, finely chopped
3 large eggs, beaten
1 tablespoon vanilla extract
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup 60 percent cacao bittersweet chips, optional

1 bag marshmallows

Preheat the oven to 350 degrees F.

Put the graham crackers in a large plastic bag. Using a rolling pin or skillet, crush the crackers into fine crumbs.

In a bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of lightly greased (8 by 8-inch) baking dish. Bake the crust until slightly darkened and firm to touch, approximately 10 to 12 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F, while preparing the brownie batter.

Melt the butter and semisweet chocolate together in a double boiler over simmering water. Allow to cool slightly (but not harden), then add the eggs, vanilla, and sugar. Sift together the flour, baking powder and salt, and add to the chocolate mixture. Add additional chocolate chips, if desired, at the last minute, folding them in to combine.

Pour the brownie batter over the graham cracker crust and bake for 35 to 40 minutes, taking care not to overbake. A tester stuck into the brownies will not come out clean when done cooking. The idea is to create a center with a texture close to fudge. Remove the brownies from the oven and allow to cool before topping with marshmallows.

To serve, top the brownies with marshmallows and broil until the marshmallows are melted, golden and bubbling. Serve immediately and enjoy.



Filed under recipes

3 responses to “s’more goodness

  1. omg! this looks like heaven! I will be using this recipe asap!

  2. Stacy

    Wow! Can’t wait to make this!

  3. Sarah

    Yes!! I am supposed to be making brownies tomorrow night and I’m totally making these. They look wonderful.

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