It’s time for another sweet treat as we continue our countdown to the September 20th release of Sprinkles & Secrests by Lisa Schroeder. Today’s treat is brought to you by Jody Feldman, author of The Seventh Level.
I got a bit tired of serving the same old (but wonderful) brownies and decided to amp up the recipe. So here’s my version of one of the most satisfying bites known to humankind. And you don’t need a campfire to make them.
P.S. This recipe may look a little complicated, but it’s easy and so worth it!
For the graham cracker layer:
1 stick (8 TB) butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/8 tsp salt
For the brownie layer:
4 squares (4 oz) unsweetened chocolate
1 1/2 sticks (3/4 cup) butter
2 cups sugar
1/2 tsp salt
1 tsp vanilla
1 cup flour
For the topping:
1 10oz bag miniature marshmallows
3/4 cup semi-sweet chocolate chips.
Preheat oven to 350. Line a 9″x13″ baking pan with foil and lightly grease with butter, Pam or other cooking spray.
Make the graham cracker layer:
In a small pot, melt the one stick of butter. Stir in sugar, salt and graham cracker crumbs. Pat evenly in prepared pan.
Make the brownie layer:
Put the 1 ½ sticks of butter and the squares of chocolate into a large microwave-safe bowl. Cover with wax paper. Microwave 2 minutes on high or until butter is melted. Remove from microwave and stir until chocolate is completely melted. Stir in the sugar and salt. Add the eggs and vanilla and mix completely. Blend in the flour. Layer over graham cracker crust, gently tugging with a spatula to even it out and not disrupt bottom layer. Bake for 20 minutes.
After brownies have baked for the 20 minutes, arrange marshmallows evenly over the top. Return to the oven for 5-10 minutes, checking every few minutes, until marshmallows are lightly toasted. Remove from oven.
While marshmallows are toasting, place chocolate chips in small zipper bag. Zip it. Place bag in bowl of very hot water, poking around with spatula until all the chips are melted. Remove bag from water. Dry. Knead chocolate in bag until the chips are completely smooth. With a scissors, snip off a very small piece from one corner of the bag. Squeeze melted chocolate through the hole to drizzle over toasted marshmallows.
Let cool completely before cutting into bars.
Jody Feldman doesn’t bake that often. If she did, she’d never eat the healthy stuff, the brain food that energizes her to write award-winning books like The Gollywhopper Games and The Seventh Level (both HarperCollins/Greenwillow). Or so she tells herself. Here. Have a Brownie S’more.