Originally I was planning to make Melissa's Peach Ice Cream, but I was going to make it with apricots since my tree was producing a ton and my peach tree wasn't ripe yet. I didn't get around to it quickly enough, and before I knew it my apricots were no longer in season. Peaches still aren't in season around here.
So I decided to search for a brownie recipe. For obvious reasons. ;-)
I didn't get past the very first brownie recipe in the category before my mind was made up:
The bottom brownie recipe is a bit fussy, but goes together quickly and turns out delicious! Easier if you have all your ingredients ready to whisk in ahead of time. Next time, I will sprinkle the chocolate chips on brownies before adding the marshmallows and graham crackers so they melt a bit more.
The brownies were a hit! Everyone loved them!
S’mores Browniesoriginally adapted from The Science of Good Cooking
⅓ cup cocoa powder
½ cup plus 2 tablespoons boiling water
2 oz. unsweetened Baker’s chocolate, finely chopped
4 tablespoons unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 egg yolks
2 teaspoons. vanilla extract
2½ cups sugar
1¾ cups flour
¾ teaspoon salt
1 cup milk chocolate chips
½ cup mini marshmallows (optional)
3 cups mini marshmallows
5 graham crackers, broken
½ cup milk chocolate chips
Adjust the oven rack to the lowest position. Preheat oven to 350°. Line a 13ʺx9ʺ pan with foil and grease the foil.
Whisk cocoa and boiling water together in a large bowl until smooth. Add unsweetened chocolate and whisk unto chocolate is melted. Whisk in oil and melted butter (mixture may look curdled).
Add the eggs, yolks, and vanilla. Continue to whisk until smooth and homogenous. Whisk in the sugar until fully incorporated.
With a rubber spatula, stir in the flour and salt. Fold in the milk chocolate chips and marshmallows, if using.
Transfer the batter to the prepared pan.
Bake 30 minutes, rotating the pan halfway through.
Meanwhile, combine the marshmallows and the graham crackers in a medium bowl.
Pull the brownies out of the oven and sprinkle the marshmallow mixture evenly over the surface. Sprinkle the chocolate chips over the marshmallows.
Return the brownies to the oven and bake another 10–15 minutes, until the marshmallows are puffed and golden.
Cool in the pan on a wire rack for 10 minutes. Remove the brownies from the pan using the foil liner. Set them back on the wire rack and let cool completely, about 1 hour.
Cut into squares and serve.