I’m back!!! Did you miss me?! Probably not but that’s okay. I have missed regular blogging/cooking/baking/etc. These past few weeks have been a bit crazy with graduating college, my sister graduating medical school, moving to Philadelphia, starting Physician Assistant school, etc. I am finally back to my normal life. Feels good to get back into the swing of things.
Anyway…Mary and I recently found this AWESOME recipe for S’mores brownies from the blog How Sweet It Is. The first time I made these babies they came out better than this time. Athough the second round was still delicious, this time I over-baked the brownies a VERY tiny bit..note to self: it is better to under-bake brownies than to over-bake! But anyway…these brownies are AWESOME. YOU MUST MAKE THEM. NOW!
Before getting on to the recipe, let me just state a little disclaimer for you all. Recently my friend Brad (plus a few others, but the most recent comment came from YOU, Brad! haha) was wondering why we have a “healthy” blog but still feature some unhealthy dishes…such as this S’mores brownie recipe. Well, my dear blog readers, things like these brownies and this (creamy caprese pasta) ARE a part of a healthy diet. Part of being healthy is never depriving yourself. Of course you should eat healthy the majority of the time, but it is perfectly okay to eat these butter-laden fatty s’more brownies or creamy, cheesy pasta dishes. I am sure you hear this all the time, but it’s all about moderation. Food makes people happy…well, it makes me happy, anyway. Enjoy it. Eat what you want to eat. Of course there are a lot of dishes that Mary and I make that ARE healthy. We offer health advice, running advice, fitness advice, etc. but that is not all that you will find on this site. So in conclusion, make this NON-HEALTHY (GASP) brownie recipe. YOU WONT!
- ingredients for New York Times Brownies
- 1/4 pound semisweet chocolate (I used bar of the Ghirardelli Semisweet chocolate…in baking aisle)
- 8 Tablespoons (1 stick) unsalted butter
- 2 large eggs
- 1 C sugar
- 1/2 C sifted all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups graham cracker crumbs
- 1 1/2 sticks butter
- 16 jumbo marshmallows
- Preheat oven to 350 degrees
- Line the base of a 9×9 or 8×8 baking pan with parchment or foil (let it hang over side).
- Make the New York Times Brownie Batter: Melt the chocolate and butter over low heat in a glass bowl over a pot of simmering water. Do NOT let the water touch the bowl and make sure the water is just simmering and NOT boiling. You could also melt the chocolate and butter in the microwave on low heat…be careful and make sure you do not burn the chocolate. Beat the eggs with the sugar until the sugar is mostly dissolved, and add to the chocolate mixture. Add the other ingredients and mix well.
- Preheat oven to 350
- In a 9×9 pan (or 8×8), melt butter (1.5 sticks). Add graham cracker crumbs, making sure they are fully moistened and press into a sturdy crust.
- Pour the brownie batter you prepared in step 4 over crust. Bake for 25 minutes. Test with a toothpick before removing – the brownies may need another 15-20 minutes because of the graham crust on the bottom.
- Once fully finished baking, add on jumbo marshmallows. Set under the broiler for 1-2 minutes, or back into the preheated oven for about 10 minutes. Watch closely to make sure marshmallows don’t burn.
- Let cool completely – 2-3 hours. Or eat right away like we did! Serve with ice cream or frozen yogurt.
P.S. Is anyone following the Stanley Cup Playoffs? Interesting series. Although I am a Flyers fan, I am rooting for the Bruins. Not gonna hate on them for KILLING the flyers. They are a good team.