You know when you have made something your family loves, when they decimate the pan, lick their dish clean and ask when you are going to make it again ;-) I can say with certainty, these brownies fall into that category. To say these were a big hit, is an understatement. I know they sound fussy but it is just lots of small, simple steps. This is the basic brownie recipe I use for everything. It is a one-bowl brownie and I tend to undercooked them but if you like a more cooked brownie, go for it! The graham crackers stay crisp and by toasting the marshmallows when you serve it, you get a warm, gooey top. I think your family will enjoy these! xoxoxo
Caramelly S`More Brownies
1 batch of brownies
1 batch of caramel sauce
mini-marshmallows, about 1/2 cup
toasted, roughly chopped walnuts or pecans, about 1/2 cup (You can toast the nuts while you bake the brownies)
1 batch of chocolate ganache sauce
Pre-heat oven 350°F and grease a 8x8 baking pan. Line bottom of pan with a single layer of graham crackers. Pour brownie batter over crackers and bake 20-25 minutes. Until edges puff up but center still a bit soft.
Let brownies sit 1/2 hour, then make caramel sauce and pour over brownies. Dot the top of the sauce with marshmallows and nuts.
When ready to serve, make ganache sauce. Set brownies under broiler and broil until marshmallows are toasted, then cut into squares. Serve with warm ganache sauce drizzled over the top and enjoy!!
1 cup dark chocolate, chips or chopped
1 stick (1/2 cup) butter
1 1/2 cup sugar
1/2 tsp. salt
1 tsp vanilla
1 cup flour, all purpose or whole wheat pastry or combo of the two
In a microwaveable bowl melt chocolate, butter and sugar two minutes. Butter should be melted, stir chocolate until it is melted. Quikly whisk in one egg at a time. Add vanilla and salt. Stir in flour. It is a thick but pourable batter.
Caramel sauce (make half this recipe) or for a quick version, microwave 30 unwrapped caramels with 3 TBL. of cream in a microwavable bowl for 2 minutes, stir and microwave another minute until melted.
In a sauce pan add 1/2 cup dark chocolate (chopped or chips) and 1/8 cup heavy cream. Heat on medium heat, stirring until melted. You want a thick but pourable sauce. Adjust chocolate or cream to get this consistency.