Saturday, September 24, 2011

S'mores brownies

I just ate my weight in brownie batter. Then half my weight in brownie crumbs when they overflowed of the baking pan. Ouchhhhh.

That's how good these brownies are. They make you lick spoonfuls of batter each time you add another ingredient. Any good cook monitors their work now, don't they? What's that called, a product tester? Yeah that's totally my job. At least that's what I'm telling myself...

Case in point these brownies are kind of addicting.

That's really all I have to say.

Makes 15 super large brownies

For the brownies:

1 1/2 cups all purpose flour
1 1/2 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
15 big marshmallows

Preheat oven to 350°F. Butter a 9×13-inch baking pan with 2-inch-high sides (This part is very important! You need a tall pan or they'll overflow!) 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 15 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.

Tip: this makes a very cakey brownie. If you prefer a more fudgey brownie, eliminate 1 egg for a richer texture.

Recipe adapted from Joy the Baker.

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