Mariel here. Very rarely do I let photographs do all the talking, but I think it’s safe to say you get the gist of this recipe. Campires, porch swings and four o’clock cocktail hours…it’s official friends, summer is just 54 days away.
Since it’d be a little premature to ignite a beachside bonfire and roast a ‘mallow while balancing a glass of Sauv Blanc betwixt my knees, I broke out the broiler and got down to the business of summer eating in the comfort of my little apartment kitchen. It was worth it, even if I did totally torch the first batch. But that’s why God invented fire extinguishers…and more marshmallows. Enjoy!
Makes about 12 brownies
3 Tablespoons unsalted butter (plus a little extra for greasing the pan) – stock
3 Tablespoons unsweetened applesauce – $2.39
6 ounces semi-sweet chocolate chips
¼ cup unsweetened cocoa powder – stock
¾ cup all-purpose flour – stock
¼ teaspoon baking powder – stock
¼ teaspoon salt – stock
1 cup sugar – stock
2 large eggs – stock
2 teaspoons vanilla extract – stock
Approx 1¼ sleeves of low-fat graham crackers – $4.99
½ a bag of mini marshmallows (based on a standard 10-oz bag) – $1.89
Grand total assuming “well-stocked” kitchen: $9.27
Cost per brownie: $0.77
1. Preheat the oven to 350 degrees. Line a 7×11″ baking pan with parchment paper and then butter the parchment. Arrange a layer of graham crackers on top of the buttered parchment, set aside.
2. Bring a small sauce pan or double boiler to a steamy simmer, then place a heat-proof pan over top (don’t let the top pan touch the water). Combine the butter, apple sauce, chocolate chips and cocoa in the top pan and stir until melted and creamy. Set aside.
3. Whisk together the flour, baking powder and salt in a medium bowl, set aside.
4. In the bowl of an electric mixer, combine the eggs, sugar and vanilla and beat on medium-high using the whisk attachment for four minutes, until pale and creamy. Add the chocolate mixture and beat until just combined. Reduce speed to low (or “stir”) and add the flour mixture, stirring until just combined.
5. Spread half the brownie batter evenly on top of the layer of grahams. Add another layer of grahams and pour remaining batter over that.
6. Bake for 30-35 minutes, or until a tester inserted into the middle of the brownies comes out clean. Don’t over-bake. Remove from oven.
7. Adjust broiler rack so it’s as far away from the flame as possible. Preheat the broiler. Broil the brownies until the marshmallows are puffy and golden (beware of burning them though, they will ignite). Toasting the mallow’s takes a matter of seconds so I suggest keeping the broiler door open and watching the whole time. If you do happen to burn the top layer of marshmallows, don’t worry. Just scrape off the burnt parts and add a fresh layer of marshmallows before attempting to broil again. Only this time, pay even closer attention.
8. Cool in the pan on a wire rack. When ready to serve, cut with a sharp knife (keep a wet paper towel handy to wipe off any sticky marshmallow between slices).