Brownies can be a polarizing subject: cakey or fudgy? Frosted or unadorned? Wars haven't been fought over the subject, but I'm pretty sure that punches have probably been thrown.
In a 2007 NY Times article, Julia Moskin wrote that “The ideal modern brownie is simple and unadorned, but rigorously designed (like a Diane Von Furstenberg wrap dress).” While she has a powerful point here, it's clear that she's never tasted the s'more brownies made by multitalented CakeSpy buddy Nicole (who happens to be a baker, pet shop owner and occasional clothing store employee...how many hours are in her day?). These decadent little chocolatey nuggets get a perfect little slightly salted crunch from lightly crushed graham crackers and an absolutely heavenly texture from the marshmallows. She served these at a recent get together at her house, and they disappeared faster than you could say (in your saddest Oliver voice, natch) "S'more, please".
- 2 eggs
- 1c. sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/3 c. shortening, melted (CS Note: Not sure how it would affect the recipe to use butter instead here, but I'm not anti-shortening and thought it gave them a nice chewiness).
- 2 -1 oz squares unsweetened chocolate melted
- 3/4 c. all purpose flour
- 1 c. slightly crushed graham crackers
- 10 large marshmallows, cut in half
Preheat oven to 325 degrees. Beat eggs lightly with a spoon. Stir in sugar, salt and vanilla. add shortening and chocolate. Stir in flour and graham crackers. Do not beat at any time. Spread mixture into 8 inch square pan. Place marshmallow pieces on top of brownies; bake at 325 degrees for about 30 minutes. (Nicole's note: brownies should still be soft; let cool in panbefore cutting.)