S'mores brownies anyone? Don't you hate it when you find a brownie recipe and the person neglects to describe what the brownie tastes like?! Well fear not friends, these brownies have a lovely chocolatey flavor, are not super dense or fudgey and fall a little more on the cakey side rather than chewy. My favorite parts were the crisp, chewy edges - they were the jam - so I found myself eating around the perimeter of the pan. I'm more of a chewy brownie girl myself, so I popped them in the fridge to rest overnight in hopes of changing the texture. What arose were perfectly dense, fudgey chewy brownies - problem solved :D These were fun to make and a welcomed change to the traditional brownie. I brought these to a potluck and they were well received but one friend suggested adding chocolate chips to make them oooey and gooey (note to self for next time) which I think would make a fabulous addition. Enjoy!
Similar recipes you might enjoy:
Peanut Butter Chocolate Cheesecake Brownies
Fatwitch Bakery's Chocolate Coconut Pecan Congo Bars
Adapted from Bon Appetit, October 1991 via Joy the Baker
- 3/4 cups all purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 2.5 large eggs
- 3/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoons vanilla
- 1/2 cup graham cracker, roughly crushed with your hands
- 9 big marshmallows (I also diced 3 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 8x8-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 9 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 35 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, plastic knife will give you cleaner edges. Serve or wrap individually in wax paper for storing.