If there is one recipe that has increased my popularity, this would have to be it. I usually reserve these for get-togethers when people are already feeling a little indulgent, or as a gift to someone special. This time, the occasion is Valentine’s Day and the recipient is my sweeter-than-sweet boyfriend.
I use good quality “chocolove” chocolate and/or 365 organic chocolate, both purchased at Whole Foods. Always milk chocolate, always more than one type. The quality difference (over, say, Hershey chips or something) is worth the extra few bucks; usually I have everything else on hand so the cost of the recipe is limited to whatever the chocolate costs.
Ironically, these are probably the LAST thing I should be preparing today… I have been really focusing on trying to eat more sensibly, after a few bad weekends that have sent the scale in the wrong direction. However, me feeling shitty about myself is no reason to deprive my slim sweetie of some goodies. Just gotta make sure fistfuls of batter don’t magically make their way into my mouth…
6 whole graham crackers, broken into small pieces (or about 90 grams of crumbs)
3T unsalted butter cut into pieces, room temperature
8 oz. good quality milk chocolate, chopped
6T unsalted butter,cut into pieces
1/4 c. sifted all purpose flour
1/8 tsp salt
2 large eggs, room temperature
1/4 cup plus 1 1/2 tsp sugar
4 oz. good quality milk chocolate, cut into chocolate chip-sized pieces
25 large marshmallows, cut crosswise in half
For Crust: Position rack in center of oven and preheat to 325 degrees. Butter sides of 9-inch square cake pan with 2-inch high sides. Line pan with foil, allowing foil to extend over two sides. Butter foil. Blend graham crackers, sugar and butter until moist crumbs form. Press crumbs evenly into bottom of prepared pan. Bake until light brown, about 7 minutes. Cool crust on rack.
For Brownies: Melt 8 oz. milk chocolate and 6 T. butter in heavy medium saucepan, stirring until smooth. Cool mixture to room temperature. Sift flour and salt into a small bowl. Whisk eggs and sugar in medium bowl until well blended. whisk in chocolate-butter mixture. Gently fold in dry ingredients. Mix in 4 oz. chopped chocolate. Spread batter over crust. Bake
until toothpick inserted in center comes out clean, about 23 minutes. (surface may crack). Place marshmallows over hot brownies, spacing evenly. Cover tightly with foil and let stand for 15 minutes.
Remove foil cover from pan. Using wet fingers, press marshmallows together to fill in any uncovered spaces. Cool completely on rack. Lift brownies from pan using foil sides as aid. Fold down foil sides. Cut into squares. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)