I tried out a recipe from my new copy of the Joy The Baker Cookbook this weekend!
Tip: If you do not follow her blog you are really missing out. Get on it.
These gooey delights were taken to a party Saturday night and devoured rather quickly. Five by me. I also went a little more aggressive on the mallow content than Joy, but I wanted every brownie piece to have it's own full crispy fluff.
Recipe #1 = delicious success! Next to try: kettle corn. Possibly my favorite snack of all time.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
1 1/4 cups dark brown sugar
1 cup graham cracker, roughly crushed with your hands
12 big marshmallows (I also diced 6 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 9×13-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 12 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.
Full recipe can be found here.
