Today I am bringing a recipe that is less about the specifics and more a process to follow. I was in the mood for a graham cracker and brownie dessert, so I decided to put the two together. Normally this could be a smores kind of dessert, but I left out the marshmallows. You could always add them in, whether mixed into the middle, or maybe make some meringue to go on top and toast it.
I might have enjoyed these the most out of the people who shared them with me, but that’s ok. I enjoy oats in baked goods (even if I don’t enjoy them as oatmeal) and I know some people don’t. These bars can be made with lots of kinds of fruit, but at the time I made them, strawberries were amazing and perfect. You can even use jam if you want. I think next time I might try adding more fruit to see how it goes since there was a lot of dough in the dough to fruit ratio (for me).
There is no common theme today. Sorry. I feel like I haven’t been this tired in a long while. Basically, the Chiplet has been continuing to wake up at night, but coupling it with not great naps and waking up super early. It’s been fun. So, my brain is pretty fuzzy. But, I have still been cooking and baking a bunch, so here are some results of those efforts.
I know, I always talk about not needing another brownie recipe, but then I decided to try making these. I actually got the recipe initially via a keto post and modified it to be made with regular ingredients. You see, I’ve had bad luck making some of the recent recipes from Stella and so wasn’t sure about her book. Then I saw a picture of these brownies and wanted to try them myself. Sure enough, they are fudgy, but not gooey. They have a crisp top but are chewy inside.
Yes, these are my new favorite brownies, I think. I might need to make them monthly just to be sure.
These definitely give you a coffee flavor, but not only that, they were great blondies. I made these for my dad without the coffee and used extra vanilla instead. He said they were some of the best blondies he has had, so clearly the coffee part isn’t the only good part of the recipe.
Someone reminded me of this recipe and it was perfect for a small get together we hosted. I actually made it twice because the first time my marshmallows were too old. It really did matter because I made the recipe the same way and the first time it became hard as a rock and was inedible. The second time it was perfect. So, make sure your marshmallows are still soft and fluffy (even though you’re melting them, the texture beforehand matters).