Cupcakes are coming soon, but not quite yet.
I did this recipe for my husband when he wanted some brownies. Now, I didn't want to go the traditional way, and decided to look for a recipe that spiced it up. What I found was a recipe by Food Network's Kitchens. The picture on their website it much prettier than mine, but I could not get around the stickiness of those marshmallows, which ruined a lot of the shots!
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups crushed graham cracker crumbs
- 2 tablespoons sugar
- pinch of fine salt
- 8 tablespoons (1 stick) unsalted butter (+2 tablespoons if needed extra for crumb bottom, see recipe)
- 4 ounces unsweetened chocolate, chopped (or 4 oz unsweetened chocolate morsels)
- 1 cup light brown sugar
- 3/4 cup white sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
- 4 large eggs
- 1 cup all-purpose flour
- 4 cups large marshmallows
Put an oven rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so that it can hang over the edges by 1 inch. This will help you lift the brownie goodness out of the baking pan.
Next, make the crust. Butter the foil with some of the melted butter lightly. Stir the rest of the butter together with the crumbs, sugar, and salt in a bowl and combine well. Make sure that the crumbs stick together lightly so that they may be able to be pressed into the pan bottom. If you think you need more butter, add 2 more tablespoons of melted butter, and mix. Press the crumb mixture evenly over the bottom of the pan. Bake for about 20 minutes.
While the crumb is baking, place the butter and chocolate in a medium microwave safe bowl. Melt in the microwave for 1.45 minutes. Stir to melt. If the chocolate is not completely melted, place in microwave for 30 seconds. Stir gently to incorporate the melted butter and chocolate into a homogenous mixture. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat to make a batter. Add the flour and stir until just incorporated. Do not over-beat.
When your crumb bottom is done, pour the batter into the pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, 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 12 (2-inch) squares.
(Copyright 2007 Television Food Network, G.P. All rights reserved)
I modified the recipe from the original just a bit, but not by much. Those Food Network Kitchen know how to put a twist on brownies.
Review: The brownies came out great! They were a bit on the sweet side, but I think that was because I used semi-sweet morsels rather than unsweetened. The marshmallows came out very sticky, so it was hard to cut through for nice pieces, because it would pull and stick to the other marshmallows, ruining the "prettiness" of it all, but hey, it's brownies. My batter did not rise as much as I would have liked to be have risen. But, overall. I loved this recipe. I would probably change a few of the ingredients next time. Maybe change the marshmallows to either smaller marshmallows or that marshmallows whipped topping, but don't put it under the broiler. I would also like to try it with whole wheat flour. Enjoy!