Easy Smores Brownies

New obsession: putting things in brownies to make them more delicious. Looking for something easier than this recipe? Next time you’re making brownies, plop some raspberries down into the batter before you bake it. DELICIOUS. The raspberries break apart while baking and the juice becomes sweeter and combines really well with the chocolate. Mmm!

Easy Smores Brownies w/ a Graham Cracker Crust —

Graham Cracker Crust (adapted from CrazyCrust.com):

Ingredients:

  • 1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers)
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon, optional
  • Pinch of salt
  • 7 tablespoons unsalted butter, melted

Instructions:

  1. If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
  2. Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl.
  3. Add melted butter and stir with a fork.
  4. Press mixture into the bottom of the dish you’re making your brownies in. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.

Brownies:

For this recipe, I purchased a Ghiradelli Turtle Brownie Mix, the ingredients it called for, and marshmallows. I chose turtle because I liked the idea of caramel drizzle, but you can use your favorite brownie mix.

  1. Prepare the brownies as the box instructions tell you to.
  2. Before pouring the batter onto the crust, place a few marshmallows in the pan. I only had large marshmallows, so I quartered them and placed about 8 spread out along the top of the crust.
  3. Pour the batter on top of the marshmallows and crust. I tried to make sure all of the marshmallows were covered.
  4. 2014-08-12 16.26.26Place more marshmallows on top. I placed them where I knew where there weren’t marshmallows below. I did it in a strategic pattern, but you can do it however you please and put as many or as little marshmallows you want. I put 7 on top.
  5. Drizzle the caramel sauce on top of the brownie mix and marshmallows. Then take a toothpick, knife or chopstick and swirl the chocolate carefully into the batter to make sure you don’t dig up any of the crust.
  6. Bake as directed on the box.

BOOM. Delicious.

Yes, this is me eating a brownie straight out of the pan sitting on my couch.

Yes, this is me eating a brownie straight out of the pan sitting on my couch.

The crust turned out so well. I expected it to crumble, but we were able to slice and serve it just fine. Highly recommended!

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Double Layer Peach Upside Down Cake

peach-cake

Peach “Top” Layers
½ cup (1 stick) unsalted butted, softened and separated
½ cup light brown sugar, separated
Peach slices (estimated 4 Fresh or ¾ large jar/can of peaches)

Cake Ingredients
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Method
Preheat oven to 350 degrees. Line two 8” round pans with wax paper, then coat sides with cooking spray or butter (and flour to be extra careful).

Melt butter in microwave. Pour ¼ cup into each cake pan, then sprinkle ¼ cup brown sugar over the top (in each). Slice and lay a layer of peaches on top.

Mix together flour, baking powder, and salt. Set aside.

In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches (powder).

Mix in flour mixture in three batches, alternating with two batches of buttermilk & peach mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cake pans (I used about 2 ¼ cups in each – there will be batter leftover – if you’re really daring, go for a third layer!).

Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 25-30 minutes. Keep a close eye – this time is an estimate. I checked the cake at 15 minutes, 20, 22, 25, etc. Until it was cooked all the way through.

Serve with fresh whipped cream. Yum!

Peach Cake recipe, adapted from: Week of Menus Blog