Wednesday, August 17, 2011
Do you ever have those days where you just feel like you need to pull a Sandra Lee? You know, when you're craving a baked good but can't bring yourself to make it from scratch?
I totally just had one of those days. Everything in this recipe (brownies, marshmallows, graham crackers) could totally be made from scratch. And I totally encourage you to do that... if you have loads of time and energy on your hands. I, obviously, did not.
Given my major shortcuts, the biggest difficulty in making these brownies is that I did it at the Monkey Scientist's new apartment. Where he doesn't have any measuring cups. Or sugar. Not exactly the ideal baking environment, but we got creative.
Before I went over there, I measured out exactly 1/4 cup of sugar and ziploc-ed it. Then, I filled a large shot glass with the sugar and marked where 1/4 cup was. Fortunately, everything in this recipe was in increments of 1/4 cup (1/2 cup, 1 cup) so it worked out perfectly...although it felt a bit chaotic at the time.
The best part of baking at the MS's apartment? I didn't have these brownies on my counter all week. If I did, I probably would have eaten the whole tray. They were hard enough to resist when I was at his place! I should warn you to really watch the marshmallows - I put them in for 2 min and opened the door to release a cloud of smoke...and then had to peel off the top layer of marshmallows. Totally worth it - they were delicious.
for the Graham Cracker Crust
3 cups graham cracker crumbs (I used from a box, here's a homemade recipe)
1/4 cup granulated sugar
1/4 tsp salt
3/4 cup unsalted butter, melted
for the Brownies
1 batch brownie batter (I used from a box, here's a homemade recipe)
1 bag mini marshmallows (or make your own)
Additional graham crackers, broken into pieces
1. Preheat the oven to 350 degrees F. Butter a 9x13-inch baking pan. Line the pan with foil, leaving some overhang, and then butter the foil; set aside.
2. Combine the graham cracker crumbs, salt, and sugar, mixing well. Add the melted butter and, using a fork, toss until the entire mixture is moist. Dump the graham cracker mixture into the prepared baking pan, pressing it into an even layer. Bake for about 15 minutes, or until golden brown.
3. Meanwhile, prepare your brownie recipe. Pour the brownie batter over the cooked graham cracker crust, spreading it into an even layer. Bake the brownies according to the directions.
4. As soon as the brownies come out of the oven, switch the oven to broil. Pour the bag of mini marshmallows onto the brownies, covering it in an even layer. Pop the pan back into the oven for a minute or two. KEEP A CLOSE EYE ON THEM - you want them to char so you get that s'mores flavor but they will burn quickly.
5. Cool completely and then cut into squares. Store at room temperature in an airtight container.