Mauve Cabinets and a Bottle of Red

My two passions–Food and books

S’Mores Brownies October 2, 2012

Filed under: Brownies,Chocolate,Cookout/Potluck,dessert,My Recipes — hmills96 @ 11:32 am

A few weeks ago, my boyfriend and I went on our first camping trip. We’d both been dying to go, but these days it’s hard to find people who are willing to go out in the woods with no electricity, no running water, and no Internet. Not us–it was a perfect chance to unplug from the busy summer we had each had and get away from everything.

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A lot of memories were made on that trip–from the near-tornadic weather that flooded poor Richard’s side of the tent (I stayed relatively dry), to the massive toothache I had on Saturday that was only lessened by large amounts of Wild Turkey 101. We hiked 3-4 miles on Sunday, and listened to football all weekend. It was a blast, and we cannot wait until next summer so we can head out to the woods again.

Ever since that trip, I’ve been craving S’mores like crazy. Lucky for me, we had some graham crackers and marshmallows still in the cupboard from when we unpacked. These were amazing. It’s the same brownie base from my Oreo Brownies, with a graham cracker crust and toasted marshmallows on top.

A suggestion–make sure to leave plenty of room at the top of your pan for the marshmallows. They will expand quite a bit. Also, for that reason, don’t put them too close to the heating elements in your oven when you broil them. Line your pan with parchment paper, too. Butter and flour are not enough!

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S’Mores Brownies
Original Recipe

3 cups graham cracker crumbs
1/4 tsp salt
3/4 cup melted butter

1 cup butter
6 oz chocolate, choppedĀ (I used Ghiradelli 60% chocolate chips)
3 cups sugar
1/2 tsp salt
2 tsp vanilla
4 large eggs
1 2/3 cups all purpose flour
1/3 cup cocoa powder

2-3 cups mini marshmallows (or cut up big ones)
2-3 graham crackers, broken into pieces

Preheat oven to 350 degrees. Line 9×9 pan with parchment paper.

In a food processor or blender, mix graham cracker crumbs, salt, and butter. Push into bottom of pan to form crust. Bake for 5-7 minutes, while making brownie batter.

Melt butter and chocolate over medium heat. Whisk in sugar, salt and vanilla.

Remove pan from heat, whisk in eggs one at a time.

Stir in flour and cocoa powder.

Pour batter over crust. Bake for 30 minutes. Toothpick should come out almost clean, but not completely.

Cover top of brownies with marshmallows. Place under broiler for 5-10 minutes, until toasted. Push graham cracker pieces into soft marshmallows.

Cool for 10-15 minutes, slice and mmmmmmmmmmmmmmmmmm.

 

Oreo Brownies March 17, 2011

Filed under: Brownies,Chocolate,Parties — hmills96 @ 10:02 am

This was actually the first recipe I did after the donation jar got started. I had a long going on that first week, and was going to wait until the next week to get started, after I had time to go to the store. But I had a special request, from my boss’s boss, who was visiting from Florida. She had heard about my cooking and wanted me to make something before she headed back. I had chocolate and Oreos. No problem, I’ll make brownies!!! Always a winner.

These are by far the best brownies I’ve ever had. Even before I added the cookies, the brownie base is incredible. I’ll use this recipe again, whenever I want fudgy, incredibly rich brownies.

Oreo Brownies
AdaptedĀ from Baking Bites

1 cup butter
6 oz chocolate, chopped (I used Ghiradelli 60%)
3 cups sugar
1/2 tsp salt
2 tsp vanilla
4 large eggs
1 2/3 cups all purpose flour
1/3 cup cocoa powder
1 package Oreo cookies, smashed

Preheat oven to 350. Line 9×13 pan with aluminum foil and grease with Pam.

Melt butter and chocolate over medium heat. Whisk in sugar, salt and vanilla.

Remove pan from heat, whisk in eggs one at a time.

Stir in flour and cocoa powder. Pour half of the batter in the pan, add a layer of Oreos, than pour the rest of the batter over the cookies. Bake for 35 minutes.

Cool for about 20 minutes, than lift brownies out of pan and slice.

Oh man do I want one of these right now!

 

browniesbrowniesbrowniesbrownies March 15, 2010

Filed under: Brownies,Chocolate — hmills96 @ 9:33 pm

I’ve been craving brownies ever since I saw this recipe. Seriously, my mind has been going “browniesbrowniesbrowniesbrowniesbrowniesbrownies…” You get the picture. And no, I’m not pregnant. Nice try.

Anyway, according to Brown Eyed Baker, regular scratch brownie recipes have a different fat ratio to boxed brownies. That is why boxed brownies always turn out sooooooooooooo much fudgier and delicious than home made. It just doesn’t make any sense. But this recipe apparently uses the fat ratio of boxed brownies, using homemade ingredients.

These were really good, and totally satisfied my brownie craving. I didn’t cook mine quite long enough. The recipe says to cook it from 30-35 minutes, or until a tooth pick comes out clean. Mine were still really soft in the middle–not like brownies should be, it was more like thick pudding. They just never really set up. Like I said, I think I just needed to cook them probably 10 minutes longer, it might be my oven. But…nothing wrong with eating them straight out of the pan with a spoon. Right? RIGHT???? (PS, this is why I’m starting this running program!)

Chewy Brownies

From Brown Eyed Baker

1/3 cup Dutch-processed cocoa
1 1/2 tsp instant coffee powder
1/2 cup plus 2 Tbsp boiling water
3 oz unsweetened chocolate, finely chopped (I didn’t have any, so I used 6 more Tbsp of cocoa and 2 more Tbsp of oil)
4 Tbsp butter melted
1/2 cup plus 2 Tbsp veggie oil (this is in addition to what I used as a substitution above)
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour (I thought it was strange that there was SO much more sugar than flour. It seemed weird to me. Maybe that has something to do with the ratios but I wonder if this is why they didn’t set up all the way? Does anybody know?)
3/4 tsp salt
6 oz mint chocolate chips (or use whatever “extras” YOU prefer)

Adjust oven rack to lowest position. Preheat oven to 350 degrees. Spray 9×13 inch baking pan with spray.

Whisk cocoa, coffee powder, and boiling water together in batter bowl. Add unsweetened chocolate and whisk until melted. Whisk in butter & oil (BEB said the mixture may look curdled, but mine didn’t really come together at all at this stage, it just made the chocolate look stringy.) Add eggs and vanilla and mix until smooth (don’t worry if, like mine, your batter was seperated in the last step. It will look delicious after this!) Add flour and salt and mix with rubber spatula until combined. Mix in “extras.”

Pour into pan and bake 35-40 minutes, or until tooth pick is clean. Let cool, or eat with spoon. Yum!