Here’s hoping you can see this image. It’s not working for me, but I suspect the problem is with my computer, not the internet as a whole.
.
I found a recipe for s’more brownies a few weeks ago, that I would link to here had I bothered to keep it. But really – it’s not like I was going to follow it anyway, so what would be the point? Who needs a recipe when you have a picture to follow? Am I right? Anybody?
Anyway – if you need a recipe, here it is…
Buy a brownie mix. Go ahead and get the cheapest one, they’re all the same anyway. For this, you want one that makes a 9×9 pan, not the “family size”.
Get a bar of this chocolate –
.
Again, hopefully that’s working for you. If not, it’s Ritter Sport dark chocolate. No, Hershey Special Dark won’t work. Dove might. Mmmmm. Dove probably.
.
Follow the brownie mix directions, except add 3/4 of this chocolate cut into pretty large chunks (what you choose to do with that last 1/4 of the bar is up to you. Go crazy.) Now, and this is both important and something that nobody will want to do – go ahead and add an extra tablespoon of canola oil to the batter. Go ahead. Anyone who was around remember when Suz made those brownies that time and she doubled the oil, or added an extra cup, or whatever and they were actually shiny and left a grease mark on the paper towel and worked as a pretty effective colon cleanser? This is not like that. It’s just a little bit chewier. A little bit more moist. A little bit higher in fat and that much more delish. Try it, you’ll like it.
That right there is my basic brownie recipe. I make brownies for every potluck, every bake sale, every book club meeting. People crowd around and ask what my recipe is. “These are the BEST BROWNIES I’VE EVER HAD!” When I say “Uh – they’re from a mix” they want to know which brand. I have the magic touch with brownies (as opposed to, say, keeping herbs alive. Easy ones, like rosemary. Dead. It’s incredible.) The secret is that extra oil. Also, adding the dark chocolate. You add it and add it and then look and say “Ok, that’s enough extra chocolate”… then you double that amount, then throw in three more handfuls. THAT is “enough” chocolate.
But back to the s’mores. I made the graham cracker crust, pressed it into my favorite tart pan, (can we segway {how do you spell that? spellcheck is letting me down} here into a brief love letter to Polish pottery? No? Back to brownies? Hmph.) poured the batter over, and cooked it till it was done. (I intended to pay attention to see if it took longer than normal, but since I never time them normally, I had no real idea. I cook brownies till I can smell them, then I start checking them. When they don’t look shiny on top anymore, I do the knife test. Probably, now that I’m typing this out, using my egg-timer would be a smarter way to do it.)
I pulled them out of the oven, spread mini marshmallows on top, (I bought big marshmallows for this very project, but somebody ate them. ) (Whoops, that was me.) and popped them back in for maybe five minutes? I think the original recipe I saw used the broiler so they got toasty, but my broiler doesn’t work so I just warmed them up so they’d get big and fat and spread out a bit. Like me after I ate this entire pan of fabulousness.
(NOooooo! I didn’t really eat it all. The kids helped. I mean, sure, I was the only adult in the house… and it only lasted three days… )
So – go make these brownies. They are hardly any more work than normal ones, and so much more fun. Please note – you will need to eat them with a fork on a plate. Adding the crumbs takes away the easy “finger food” quality of this dessert. But it’s soooo worth it. These brownies will change your life. They will make you a better person. Sure, they won’t make your husband magically appear straight into your kitchen from Iraq, but they’ll make you, for a few days, not care quite so much that he’s not there. (For one, if he WAS there you’d have to share your brownies.) (Kidding! I’m kidding, Babe. Love you!)
Seriously – make these brownies. You’ll thank me later.
Umm, why is this “trouble?”
Shouldn’t this be posted on your craft blog?
This isn’t even remotely about kids, my family, or facial injuries.
Although, it’s nice to be able to keep tabs on your eating habits for the next time you tell me “Of course I’m working out–I don’t know why it’s not doing any good!”
A) Are making brownies a “craft”? Brownies from a mix? Hmmm. I’m pretty sure this is the correct venue.
B) Your family made the brownies, your family ate the brownies. Nobody’s face was injured, but it was a family activity nonetheless.
C) Whatever! Check the conversation again. I’m pretty sure it went something like “Good think I’m working out so much to balance the staggering amounts of crap I’ve been eating…. “
so, i think joe has you, these look alot like a craft, a culinary art if you will : ) (will you?) ill try em sometime, though im loath to go for any extra oil, dont brownies have enough fat already?