S'mores Brownies

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #9, click here

*************************************

I am not a fan of marshmallows but both my son and daughter likes it. I wanted to make this S'mores Brownies, and was looking for a particular brand of marshmallows which I sometimes buy, and great in bakes, but could not find it in the few supermarkets that I went to. So I grabbed a pack of those available, and use them to bake these brownies. 

The marshmallows barely melt and it was quite disappointing as they are looking forward to melting gooey marshmallows on top of the brownie. From now on, I'll just stick to the usual brand of marshmallows that I always buy.

Recipe calls for graham crackers which are lightly crushed to be added to the brownie batter, but I have omitted that and replaced with dried cranberries instead. And I have also reduced the amount of both the white and brown sugars.

The brownies are moist, very chocolaty and even though the marshmallows barely melt, they are quite soft, so that is not so bad after all!  I like the dried cranberries in the brownies. These brownies are best enjoyed with a glass of cold milk.

S'mores Brownies
(adapted from "Home Baked Comfort", by Kim Laidlaw)
makes 12 brownies
1 cup (8 oz/250gm) unsalted butter
10 oz (315gm) bittersweet chocolate, finely chopped
1 cup (8oz/250gm) granulated sugar (1/2 cup)
3/4 cup (6oz/185gm) firmly packed light brown sugar (scant 1/3 cup)
4 large eggs
2 tsp pure vanilla extract
1 tsp kosher salt
1-1/3 cups (5-1/2oz/170gm) cake flour
3 tbsp natural cocoa powder
about 6 graham crackers, roughly crushed with your hands (omitted)
about 12 jumbo marshmallows

Position a rack in the middle of the oven and preheat to 350F (180C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.

In a saucepan, melt the butter and chocolate over low heat, stirring often, about 4 minutes. Remove from the heat and whisk in the sugars. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt.

Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Stir in the graham crackers. Pour into the prepared dish and spread evenly. Top evenly with the marshmallows.

Bake until a toothpick inserted into the centre comes out almost completely clean, 30-35 minutes. Let cool in the dish on a wire rack, then cut into big, gooey squares.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray