Friday, September 26, 2008

please, sir, may I have s'more?

Too bad Oliver Twist didn't have these s'more bars to get him through a day at the orphanage. Or...maybe he did. The world may never know...

But anyway, these s'more brownies were baked on a (very long) study break a few nights before an awful human physiology exam. Booo school. Who needs it, really? I mean, you only need it to get a good job someday. So you're able to make money. So that you can live in a house. And eat. Eat....dessert. :)

So these brownies had an insane amount of sugar in them. Let's not talk about it, okay? :) Really though, sugar = carbs, and carbs = energy. Brain energy that can be used for useful studying. Or going for a run. Or...watching the season premier of "The Office".

So the funnest (yes, and I just said "funnest" :) part of these brownies was browning the marshmallows. The directions said to broiler-them up, but being a poor college student with limited resources, I resorted to using the oven, keeping the temperature the same as the baking temperature, and just watching to make sure that they didn't burn away.

Anyway, they browned ever so lovely-y. The only downfall was that I used Kroger-brand marshmallows for these brownies. It is a little known fact that Kroger marshmallows are stickier than the traditional marshmallow. Yes, what these fluffy things lack is cornstarch. However, marshmallows should not be judged by stickiness alone, which is why these brownies were delicious despite their stickiness. Actually, the brownie part of this dessert came out so so dense, that it flirts along the line of being fudge-like. And yes, brownies flirt with me all the time.

S'more Brownies

Taken from

For crust:
6 tbsp. butter, melted
1 1/2 cups graham cracker crumbs, cruched
2 tbsp. sugar
Pinch salt

For brownie:
1 stick butter
4 oz. unsweetened chocolate, chopped
1 cup brown sugar
3/4 cup sugar
1 1/2 tsp. vanilla extract
1/2 tsp. salt
4 eggs
1 cup all-purpose flour

For topping:
4 cups large marshmallows

Preheat oven to 325 degrees. Line an 8x8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into squares.

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