S’mores Brownies

I should welcome myself back to my blog. Sorry about the absence but I have been preoccupied (or should I say lazy) these past couple months. But I’ve been doing a lot of cooking and I have lots of yummy recipes in the works.

I made these brownies at our annual Superbowl party. I made the usual wings and 5-layer dip but switched up the dessert. And I’m glad I did because these were ridiculous! (And that’s a good thing.) The crunchy graham cracker crust, the fudgey brownie layer, and the sticky sweet marshmallows were so good that I wanted to hide these from my party guests and hoard them for myself. These brownies were pretty much perfect, I wouldn’t change anything from the original recipe. The recipe is also really easy, just make sure to watch the marshmallows when they are under the broiler, they can burn pretty quickly. So I demand that you make these…. and then send them to me. Thanks in advance 🙂

S’mores Brownies

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Adapted from Serious Eats

  • 1 cup graham cracker crumbs (made from 10-12 rectangular crackers)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, separated
  • 1/2 cup plus 1 tablespoon sugar
  • Pinch of salt
  • 1 cup bittersweet chocolate chips
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 3/4 teaspoons baking powder
  • 3 cups mini-marshmallows

Preheat oven to 350°F. Cut two pieces of foil large enough to hang over the sides of a 8- or 9-inch square baking pan (this will look like handles off the sides of the baking pan). Butter the foil or spray with nonstick cooking spray.

Break the graham crackers into fine crumbs, either by pulsing in a food processor or smashing in a zip-top bag with a mallet. Melt 4 tablespoons of butter. In a small bowl, combine the graham cracker crumbs, butter, 1 tablespoon of sugar, and salt. Press into the bottom of the baking pan.

In a medium bowl, melt chocolate and the remaining stick of butter in the microwave for about 1 to 2 minutes, stopping every 30 seconds to stir. When smooth, transfer the mixture to a large bowl to cool for 10 minutes. Mix in the remaining sugar, eggs, vanilla, and another pinch of salt. Add the flour and baking powder and mix until just combined.

Pour in the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle of the brownies comes out with moist crumbs attached. Be careful not to over-bake. Remove from the oven and top with marshmallows.

Adjust the oven rack to the upper third position and heat boiler. Broil the marshmallows until they are golden brown, about 1 to 2 minutes. Be sure to watch the marshmallows because they burn easily. Allow the brownies to cool in the pan for 1 hour. Remove the brownies from the pan using the foil sling and transfer to a wire rack and let cool completely. Cut into squares, making sure to wipe the knife in between cuts because the marshmallows are very sticky. Enjoy!


Carrot Zucchini Muffins with Cream Cheese Glaze

This is my first foray into baking with vegetables. I love carrot and zucchini cakes but I’ve never made them before. I’ve always associated carrot and zucchini cakes as a sort of old-timey dessert, probably because the first time I had zucchini bread was when Jeff’s grandma made it. Ah, good times. Continue reading

Berry Mascarpone Trifle

Sorry about the lack of posts, life has been incredibly busy, with little time for cooking and blogging. But with summer (AKA grilling season) in full swing, expect more warm weather recipes coming up.

Anyway, I’ve always associated trifles with being a decidedly British dessert. But despite the British origins, this trifle would be a delicious addition to a 4th of July celebration. Continue reading

Chocolate-Covered Pretzel Toffee

I know I’ve made toffee before, but it’s so easy to make and it’s soooo good. Also it’s really impressive to have homemade candy when you have guests over. It says to your guests, “Yeah, I got skills.” Or maybe that’s what I think it says to guests. Anyway, this toffee is the perfect blend of sweet and salty. The pretzels add a nice crunch to the crisp toffee. And everything is better with chocolate, right. Continue reading

Ale and Pretzel Caramels

I hope everybody had a great New Year and is starting 2011 off with a bang.

That being said, I’m going to be doing a little back-tracking with this recipe. I made these yummy little caramels for Christmas presents this past season. I was on a pretty tight Christmas budget but I wanted to still do something nice for loved ones. So I made a variety of sweet treats for my friends and family and packaged them in cute gift baskets. Unfortunately, I forgot to take pictures of said gift baskets to show you here but, trust me, they were cute. And more importantly, they were filled with delicious candy! Like these little cuties right here:

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“Christmas” Cookies

‘Tis the season for Christmas cookies!! So, I thought I should share a tradition from the Crapko family that dates back to Jeff’s childhood.

Well, at the Crapko house we make a plethora of Christmas cookies to suit everybody’s tastes. The most unusual cookies of the bunch are actually just cut-out sugar cookies. What makes them so unique is the way we decorate the cookies. When Jeff was little, his grandparent’s would come over during the holidays to help ice and decorate the cut-out cookies. The cookies were cut out in the usual holiday shapes, like Santa, snowmen, Christmas trees, etc. But Jeff’s grandpa had the uncanny ability to see other shapes in the cookies. Let me show you what I mean. Continue reading

Olive Oil Pumpkin Bread with Crumble Topping

Here’s another Thanksgiving appropriate recipe for ya! I recently discovered my love for pumpkin bread. This bread turns out super moist and the crumble topping adds a bit of texture and sweetness (and I’ll let you in on a little secret – I love crumbly tops to baked goods). And because there is heart-healthy olive oil instead of butter in the recipe you can feel good about eating it. At least that’s what I tell myself while disregarding the butter in the crumble topping.

Continue reading