I'm back! It felt good to be back in the kitchen after 7 weeks away. Now I can say I was in Europe, and let me tell you, there is two very important things the Europeans don't do well, Brownies & Chocolate Chip Cookies. They have biscuits, and the one brownie I had (no it wasn't in Amsterdam) was supposed to be the 'to die for brownie' but it really wasn't. Kinda disappointing considering I thought I had hit the jackpot when I found it on my Birthday and opted for it over a slice of cake. I made it home and my first day I avoided the kitchen, not because I wanted to, but because I had a lot of stuff to do. Day two though and I was back. I was just going to make some Toll House Cookies, because they had really turned out well the last time I made them in the new oven. But then I started thinking about Brownies, and there really wasn't any further internal debating needed. So S'more Brownies it was because I miraculously had all the specialty ingredients needed and they weren't even old and stale.
But now I'm posting this to you on my one year Blogiversary. Which is pretty cool. If you want the whole sentimental spiel about me and blogging you should check out my 100th post. I really don't have anything else to say that I didn't say there. Especially because I've been out of the loop for awhile now.
They tasted amazing. I would not recommend removing them from the pan though until they are absolutely cooled. The bottom layer even slightly warm was just a mush of brownie pudding. But oh so tasty brownie pudding. I really liked my silicone baking dish for this one though. Because of the marshmallows in it and all the sugars, I figure it might be a bit tricky to get the edge pieces out of a glass dish.
The marshmallows did amazing things. Only in a few places are there still marshmallows left in marshmallow form as you know it. Everywhere else they simply melted into the brownie batter, making a chewy brownie with a really crisp top. One thing I may consider next time is to layer Brownie, Marshmallow, Graham Cracker, Brownie instead of doing Brownie, Graham Cracker, Marshmallow, Brownie. My original thought was that it'll be a lot easier to spread this thick brownie batter on the top layer over smooth graham crackers, than it would be to try and completely cover marshmallows that just want to jump around. I know it'll change the texture of the brownie layers though because the marshmallows would then melt over the bottom brownie layer, instead of under the top layer (the graham crackers softened up perfectly, but never dissolved. They created a border between the two brownie layers). I'm definitely going to have to try this other way and let you know what method I prefer. I have a feeling that it'll make for a completely different textured brownie.
Wow, that was easy. I've been blogging ever night about my trip on a different blog and I've been typing it up on my phone because I didn't take my laptop with me. This post came together so quickly being able to type with a full keyboard. Plus, I've been home for 3 days now and I still can't get over how big my laptop screen feels.
Recipe adapted from The Royal Cook & The Big Green Bowl.
Makes 10x10 pan
Ingredients
1/2 C. Whole Wheat Flour
1/2 C. All Purpose Flour
2/3 C. Cocoa
1/2 Tsp. Salt
1 C. Butter, melted
2 C. Sugar
3 Eggs
1 1/2 Tsp. Vanilla
1 C. Chocolate Chips (I used mini ones)
2 C. Mini Marshmallows
14 Graham Crackers (14 Canadian ones, they are different than the American, but you can sub the American in just fine, except the number I'm calling for won't be the same)
Directions
~Preheat oven to 350 F.
~In a medium bowl combine flours, cocoa and salt.
~In a large microwave safe bowl melt butter. Stir in sugars.
~Add in Eggs and Vanilla. Stir.
~Pour dry ingredients into wet and stir by hand until just combined.
~Stir in chocolate chips.
~Spread half of the brownie batter into a greased pan (I used a 10x10 silicone dish).
~Top with a layer of (whole, not crushed) graham crackers, followed by the mini marshmallows.
~Spread the remaining brownie batter overtop the marshmallows and carefully try to spread it out and cover all the marshmallows.
~Bake for 26-28 minutes or until top is crispy and centre still feels soft.
~Cool completely (very important, trust me) before slicing and removing from pan.
Enjoy
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